Saturday, November 26, 2016

Saturday Recipe

Time to get away from Thanksgiving feasting and change to something different.

BOEUF BOURGUIGNON

Julia Child called this "one of the most delicious beef stews concocted by man."

1 Tbs olive oil
8 oz thick-cut bacon, preferably double smoked, cut into lardons
3 lbs of beef, such as shanks and/or blade chuck roast, cut into 2-inch chunks (if using bone-in meat, account for the bones in the weight)
Salt and pepper
1 large onion, chopped
1 lb of carrots, peeled and chopped into 1-inch chunks
3 cloves of garlic, minced
1 Tbs tomato paste
1 bottle Burgundy red wine (full-bodied, young Pinot Noir or Côtes du Rhône or Gamay)
2 cups good-quality beef stock
Bouquet garni: a tied bundle of thyme, bay leaf, and parsley
2 Tbs unsalted butter
2 lbs cremini mushrooms, cut in half or kept whole if small
1 lb pearl onions, peeled

For the beurre manié

2 Tbs softened butter
2 Tbs all-purpose flour

For serving
Chopped parsley
Crusty toasted/grilled French bread, rubbed with a clove of garlic

1. Preheat the oven to 250°F.

2. Heat the oil in a large pot or Dutch oven. Add the bacon and cook over medium-low heat until crispy. Remove the bacon with a slotted spoon and set aside.

3. Pat the beef dry. Season with salt and pepper. Increase the heat to medium-high and sear the beef in a single layer in the bacon fat (in batches—make sure not to crowd the pan), turning the meat until nicely browned on all sides, about 3 to 5 minutes per batch. Remove the beef and set aside. Repeat with the remaining beef.beeeeef

4. Add the chopped onions and carrot to the pot and sauté until softened and aromatic, about 10 minutes. Add the garlic and sauté another minute.

5. Add the reserved bacon and beef (I also threw in the marrow bones from my bone-in shanks for extra flavor). Add the tomato paste, red wine, beef stock, and bouquet garni. Season with salt and pepper. Stir to combine. Bring to a simmer on the stovetop. When it comes to a simmer, cover and place the pot in the oven. Cook until the meat is very tender, about 2 hours.

6. Meanwhile, heat a large pan over medium heat. Add two tablespoons of butter. When hot, add the mushrooms, season with salt and pepper, and sauté (in batches) until lightly browned, about 10 minutes. Remove from the pan and set aside. Repeat with the remaining mushrooms, adding more butter. Sauté the pearl onions until lightly browned.

7. When the meat is very tender, remove the pot from the oven. Remove the bouquet garni.

8. Make the beurre manié: Blend the butter and flour in a small bowl. Add to the pot in small amounts, stirring after each addition until it has all been incorporated.

9. Add the mushrooms and pearl onions to the stew.

10. Bring the pot to a simmer on the stovetop. Let simmer for 30 minutes to thicken. Taste and season with salt and pepper. Sprinkle with chopped parsley before serving.

Servings: 6

Source: Tastebook

Have a great day
 

18 comments:

  1. Ha, Jo, I love this dish so much it's turned up in my latest novel. Yum. Bit too hot for it in Oz at the mo', but I love it for winter.

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    1. Funny that Denise, was it a protagonist?

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  2. Hi Jo - love boeuf bourguignon ... but used to make navarin of lamb quite often instead ... definitely a cold weather dish .. cheers Hilary

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    1. My mother used to make navarin of lamb Hilary, I never did and now lamb is way too expensive here.

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  3. I've made this recipe several times. I am not much of a beef eater, but if I do eat beef, this is my preferred dish. And I even have a preferred wine from pain that I use. The thought is making me hungry.

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    1. Much as I like Boeuf Bourgignon Denise it is not my favourite, that is Spiced Beef in Red Wine which I posted a while back. Absolutely the best IMHOP. Wine from pain?

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    2. LOL. Spain. It is Evodia wine and it is wonderful.

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    3. I figured that out eventually Denise, never heard of Evodia must check it out.

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    4. Just reread the post and wondered what 'pear' onions are. Seems we both have slippery typing fingers.

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    5. Never heard of pear onions before Denise? Surely.

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    6. Thanks for this post because I have now decided to make this for Christmas dinner. I always make mine a day ahead and let it sit, which should make Christmas day much easier. Without this post I never would have even thought of this.

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    7. It certainly would make it easier Denise. Not sure I would want to miss my turkey but then I last had turkey in October and only eat it twice a year.

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  4. One whole bottle of wine? Wow!

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    1. That's what helps to make these dishes so good JoJo. A year or two ago I posted a recipe which called for a whole bottle of port and a whole bottle of wine. I made it, it was delicious but, of course, somewhat expensive.

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  5. This sounds amazing. In India, we tend to stick to a heavy dose of masalas and caramelised onions, which may attenuate the actual beef flavour itself. Perhaps more difficult to obtain would be cooking wine for me. Are there any alternatives you can suggest?

    Godyears.net

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    1. My first response, do NOT use cooking wine. Only use wine you drink. Obviously I don't know what is available in India but I am sure you must get imported wines from France and Italy etc.

      Being British by birth, I love Indian food Roshan but seldom make it any more.

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