More Cooking Classics: Boeuf Bourguignon
Since I have tackled a classic Bouillabaisse, it was time to make a real Bouef Bourguignon!
This food blogger is all grown up.
Back in 2009, I made Ina's recipe for this classic French beef stew from Barefoot Contessa, but used a short cut filet mignon, which was excellent, but I had another 3 lb. whole chuck roast in the freezer (the other half of the Costco 2 pack), so a Beef Burgundy was on the menu.
I followed Julia Child's recipe ingredients, but took the liberty of doing my own thing (as I often do).
I liked this French Stew recipe from Karen's site, and how she cooked her vegetables separately, just before serving, so they were not mushy and colorless.
I think you can add or omit any vegetable you like......it's all about the wine.
Use a good Burgundy wine (Pinot Noir) if you can or a Cote du Rhone.....but it will still taste delicious made with a nice hearty Italian red, and I won't tell anyone.
3 pound beef chuck roast
kosher salt & pepper
1 tablespoon tomato paste
4 whole garlic cloves, peeled
2 onions, chopped
2 carrots, chopped
1 1/2 cups hearty French red wine
2 cups beef or chicken broth
2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string
6 slices of bacon, chopped
2 tbsp flour
Vegetables: (to be cooked later, separately) Your choice.
2 large carrots, peeled and sliced into 1-inch chunks
1 cup chopped leeks
1 fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges
1 tablespoon extra-virgin olive oil
Chopped fresh Italian parsley
Heat oven to 325F degrees with the rack in the center.
Most recipes will have you cut the meat into pieces and flour it. I never flour the meat (but add it to the stew later for thickness), I get a great sear in my Le Creuset Dutch ovens...which are worth their weight in gold.
I also keep the meat whole, as a roast, so if you are doing stew chunks of beef, then the time is going to be different than the time I am writing here. Heat the oil in a large Dutch oven or heavy casserole over medium-high heat.
Season both sides of the roast very well with kosher salt (Diamond is the ONLY brand you should be using...Morton Kosher salt is different, and much saltier in flavor).
Sear the beef on all sides until browned. About 6 minutes on each side. Remove with tongs to a platter.
Lower the heat to medium and add the bacon, mushrooms and onions to the pot. Cook 5 minutes, stirring every now and then, until softened.
Add in the chopped carrots and garlic and cook another minute.
(just a note, you can cook the mushrooms in a separate skillet in butter at the end too, for more richness, but I just threw them in w/ the rest of the stew).
Add the roast back into the pot and sprinkle with flour.
Stir in the tomato paste, and wine and bring to a boil.
Turn down to a simmer, then add enough broth to just cover the beef. Toss in the herbs. Cover the pot with a tight fitting lid and place in a 325F oven.
Place in the oven to braise for 2 1/2 hours (a little less time if you are using chuck stew meat, cut up).
The meat will be tender, fall apart and the sauce reduced and thick. Your whole house will smell delicious.
Pull the meat apart, discarding any fat, using 2 forks and place back into the pot.
For the vegetables (this is a great idea):
Place the pearl onions, carrots, leeks and fennel, whatever veggies you are in using, in a skillet with 1/4 cup water, a tablespoon of olive oil and 1/2 teaspoon salt.
Place over high heat until the water boils. Cover and lower heat to a simmer. Cook until the vegetables are tender but still colorful, about 10 minutes.
Just before serving, stir the vegetables into the stew. Taste for seasoning. Sprinkle with parsley or fennel fronds. You can also use orange zest, which is nice and bright.
Great over polenta or egg noodles, of course!
Is this kind of