Project Description

Beef Bourguignon

Full Recipe in Details

This week’s recipe idea is another of my all-time winter favorites. It’s warm, decadent, sumptuous, and delicious – Beef Bourguignon. This dish takes about a half an hour to prepare and an hour to cook but is so worth the wait!

INGREDIENTS
  • 1 tablespoon good olive oil

  • 200g cured smoked bacon, diced

  • 1-1.5kg beef cut into 25 mm cubes

  • Sea salt

  • Freshly ground black pepper

  • 400g carrots, sliced diagonally into 1-inch chunks

  • 2 onions, sliced

  • 2 teaspoons chopped garlic (2 cloves)

  • 1/4 to 1/2 cup Cognac

  • 1 (750 ml.) bottle good red wine

  • 2 cups beef or chicken stock

  • 1 tablespoon tomato paste

  • 1 teaspoon fresh thyme leaves

  • 4-5 fresh bay leaves (free recipe item this week)

  • 4 tablespoons unsalted butter at room temperature, divided

  • 3 tablespoons all-purpose flour

  • 250g fresh mushrooms, thickly sliced

  • Serve with Mash or Sour Dough Bread, toasted or grilled and rubbed with a fresh garlic clove

  • Gremolata – mix 1/4 cup finely chopped fresh parsley, lime zest of 1 lime (free recipe item this week) and 2-3 cloves of finely chopped garlic

GUIDE / INSTRUCTIONS
  • Preheat the oven to 180 degrees. Heat your olive oil in a large casserole dish. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. 

  •  Remove the bacon with a slotted spoon to a large plate. Dry the diced beef cubes with paper towel and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough stock to almost cover the meat.

  •  Add the tomato paste, bay leaves, and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with the gremota mixture …its soooo good! Thank you to Ina Garten for the delicious recipe.

NOTES

Have a great week ahead and happy le Bouf eating!