Introduction: Beef Bourguignon
This classic French dish is perfect for a chilly night, but can be fancy enough for guests! Beef Bourguignon is one of my favorites, and up until I made it, I thought it was a very complicated dish. It's flavors are so complex and rich, that I figured there was no way that I would have had all the things in my pantry that were necessary to make this dish taste as perfect as I've had in restaurants. But not only is it surprisingly simple, its pretty inexpensive to make!
This recipe is a hybrid Julia Child/Ina Garten recipe. It's Julia's recipe, but Ina's cooking method.
Hope you enjoy!
Step 1: Ingredients
.5 lb of bacon (I used Applewood Smoked Bacon)
1 tablespoon olive oil
2.5lbs of chuck
3 med carrots , peeled and sliced
2 med onion , peeled and sliced
1 teaspoon salt
¼ teaspoon pepper , freshly ground
2 tablespoons flour
1 bottle (750ml) of Red Wine (I used Pinot Noir)
1/2-1 cups beef stock
1 tablespoon tomato paste
2 garlic cloves , mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 cups of pearl onions
1 cup of sliced mushrooms
Step 2: Prep the Meat
Preheat oven to 250F
Place Dutch Oven on stove top and heat 1 tlb olive oil on Med Heat.
While that is heating up, slice bacon into 1/2" bits and brown in the pot.
While the bacon is browning, cut the chuck into 1" cubes. Be sure to pat the meat dry! This helps with the browning of the meat. Season with Salt and Pepper
Once the bacon is browned, using a slotted spoon, put bacon aside on plate (don't use paper towel to drain. You are going to want to put all the juices back into the stew later to help sautee the veggies)
Step 3: Browning the Beef
Once all the bacon is out of the pot, take some (not all!) of the beef cubes and spread them across an even layer in the pot. Don't over crowd because they will end up steaming in the pot and just look sort of dull in color. You want to really sear each side, so spacing them out in an even layer will help get those delicious browned bits!
Cook evenly on each side for approximately 5 min total. Take out cubes and put with bacon on same plate.
Repeat until you have browned all the meat.
Step 4: Veggies!
While the meat is browning, you can start prepping your veggies.
Peel and cut your carrots
Slice your onions
And to save some time later, go ahead and slice your mushrooms now. (I used crimini... use what you wish)
Once all the meat is out, throw the carrots and the onions into the pot with the fat and juices from the bacon and meat. Stir and sautee until veggies are soft, but not wilted and completely sauteed.
Step 5: Add the Beef and Accoutrement
Remember that sweet pile of meat and meat juices? Go ahead and throw that in with the veggies. Juice and all folks!
Stir and evenly mix (you are still on Med Heat right?)
Once everything is evenly mixed, pour in the entire bottle of wine.
Pour in beef broth and sprinkle in the thyme.
You want to just barely reach the top of the meat. Don't let the liquids completely submerge the meat and veggies.
Bring to a simmer. Once it starts simmering, place lid on pot and put in the oven (250F) for 1.5 hours
Step 6: Bon Apetit!
Just before its finished, sautee your mushrooms in olive oil and butter. When the mushrooms are done, pour them (juices and all) into the pot with the pearl onions. If your pearl onions are frozen, be sure to get the stew back up to temp before serving! (Sorry, i forgot to take pics of the onion sauteing, but I am sure you all know how to do that!)
Then, viola! you are all done! Serve with rice or bread or noodles... but let me tell you, this dish stands alone just fine!
It even taste better the next day!