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