Christmas Eve Dinner

Well we have never been one of those super traditional families. We have our traditions but they aren't the ones most people have. Christmas eve was big in my family growing up. We had friends and family over for dinner that night and opened our presents to each other. The next morning we kids opened our Santa presents and the immediate family relaxed together. My MIL and her Husband and my Sister in law came up to see us. We did the present thing. Dinner was Beouf Bourguignon, double baked cheese soufflé (see 11/11/11) , salad and a really tasty kale and gnocchi dish and cranberry sauce my MIL brought. (the last 2 items). I made this beef because it can be made ahead and because I absolutely loved it when I made it before. This time was not my best. I don't know why, but it fell short. :(. I don't think it was crap mind you, just not the omg dish it had been in the past. It was a great night. We tracked Santa on the NORAD app and made the kids get to bed when he was in Newfoundland.

Boeuf Bourguignon6 Servings

6 oz Bacon,Cut Into Lardons

1 T  Olive Oil
3 lb Lean Stewing Beef,Cut Into 2" Cubes
1    Carrot,Sliced
1    Onion,Sliced
1 t  Salt
1/4 t  Pepper,Fresh Ground
 2 T  Flour
 3 c  Red Wine
 2 c  Beef Broth
 1 T  Tomato Paste
 2 ea Garlic,Smashed
1/2 t  Thyme
1    Bay Leaf,Crumbled
18 sm Pearl Onions,Brown Braised
1 lb Mushrooms,Sauteed In Butter
 Parsley Sprigs

[Note: you need the recipe for brown braised onions and mushrooms

sauteed in butter]
Simmer bacon lardons in water for 10 minutes.  Drain and pat dry.
Preheat oven to 450 degrees.  Saute bacon in casserole over moderate
heat for 2-3 minutes to brown  lightly.  Remove to a side dish with a
slotted spoon. Heat the oil(with the rendered bacon fat) until almost
smoking before sauteing the beef.  Make sure beef pieces are totally
dry or they wont brown.  Saute the beef a few pieces at a time until
nicely browned on all sides.  Add it to the bacon.  In the same fat
brown the sliced veggies. Pour out the sauteing fat.  Return the beef
and bacon to the casserole and toss with salt and pepper.  Sprinkle on
the flour and toss again to coat the beef lightly with the flour.  Set
casserole, uncovered, in the middle position of the preheated oven for
4 minutes. Toss the meat again and return to the oven for 4 more
minutes.  (this browns the flour and covers the meat with a light crust.
) Remove the casserole and lower oven temp to 350. Stir in the wine and
enough stock to barely cover the meat. Add the tomato paste, garlic and
herbs. Bring to a simmer on top the of the stove. Cover and set
casserole in the lower third of the preheated oven.  Simmer very slowly
for 2 1/2 to 3 hours.  While the beef is cooking make the mushrooms and
onions.  Set them aside until needed.  When the meat is tender, pour
the contents of the casserole into a sieve set over a saucepan. Wash
out casserole and return the beef bacon to it.  Distribute the cooked
onions and mushrooms over the meat.  Skim the fat off the sauce.
Simmer sauce for a minute or two, skimming off the fat as it rises.
(you should have about 2 1/2 cups of sauce thick enough to coat a spoon
lightly.  It its too thin, reduce a bit, if its too thick, add some
stock. Taste for seasoning and pour sauce over meat. (recipe can be
made in advance to this point) If you are serving now: cover casserole
and simmer 2-3 more minutes, stirring to coat the beef. Serve with
potatoes, noodles or rice with the parsley. For serving later: When cold,
cover and refrigerate.  15-20 minutes before serving, bring to a
simmer, cover and simmer slowly for 10 minutes. Stir occasionally to
baste.

Brown Braised Onions

18    Pearl Onions,Peeled

1 1/2 T  Butter
1 1/2 T  Oil
1/2 c  Brown Stock Or Wine
Salt And Pepper
1 md Bouquet Garni,4 Parsley Sprigs,1/2 Bay Leaf, And 1/4 tsp thyme

Heat butter and oil til bubbling in a skillet. Add the onions and

saute over moderate heat for about 10 minutes.  Rolling the onions
about so that they will brown as evenly as possible.  Be careful not to
break the skins. ( you cant expect them to brown evenly) Pour in the
liquid, season to taste and add the bouquet garni.  Cover and simmer
slowly for 40-50 minutes until the onions are tender but retain their
shape and liquid has evaporated. Remove bouquet.

For the mushrooms, saute them in butter over medium heat.  They should absorb the fat at first, them start to release their liquid.  Cook until starting to brown.