Tuesday Boozeday: Bitchin' Bourguignon!
It was the legendary Julia Child that transformed boeuf bourgignon, a classic French working man’s dish, into a staple of American fine dining. A lot of people are super nervous to try this recipe out because it takes so long. No worries! Despite the hype, this wine based dish is incredibly forgiving and super-delicious! Plus, it uses an entire bottle of red wine and we’re pretty sure that’s awesome.
Ingredients:
6 ounces pancetta
3 lbs stewing beef
1 bottle of dry red wine (a Burgundy works well)
3 cups beef stock (just above room temperature)
2 large carrots, diced
1 red onion
2 tbsp olive oil
3 garlic cloves mashed
2 tbsp salt
Freshly ground pepper
2 bay leaves
1 sprig of thyme
¼ cup flour
optional:
½ pound mushrooms
2 tbsp butter
1 tsp olive oil
Directions:
Dice pancetta into 1-inch size pieces. Heat a dutch oven and fill with olive oil, add pancetta and cook until crispy. Remove cooked pancetta from pan.
In a plastic bag place the beef, flour salt and pepper, shake to coat the pieces thoroughly. Take pieces out of the bag (shaking to remove excess flour) and put on a plate.
Add beef to the dutch oven in small batches, do not overcrowd! Brown each piece until golden and crisp on either side. Remove beef and place on a clean plate.
Next, add onions and half the bottle of red wine to de-glaze the pan (scrape the bottom to get all the good greasy bits out), cook until the onions are translucent.
Then, add the browned beef, beef stock, 1tbsp of salt, cooked pancetta, garlic, carrots, herbs and freshly cracked pepper. Cook on medium-low for 3-4 hours or longer if using a slow cooker (closer to 6-8 hours depending on the heat) instead of a dutch oven. The lower the heat, the longer you have to cook it for. You’ll know it’s done when the meat practically falls apart when you shove a fork in to it.
For the Mushrooms:
Heat olive oil and butter in a pan on medium, add mushrooms and cook until browned. Add to stew at the same time as the beef.
Serve with french bread, focaccia or anything bread-like and absorbent to soak up all that delicious sauce! It also works great served on a bed of mashed cauliflower!
6 ounces pancetta
3 lbs stewing beef
1 bottle of dry red wine (a Burgundy works well)
3 cups beef stock (just above room temperature)
2 large carrots, diced
1 red onion
2 tbsp olive oil
3 garlic cloves mashed
2 tbsp salt
Freshly ground pepper
2 bay leaves
1 sprig of thyme
¼ cup flour
optional:
½ pound mushrooms
2 tbsp butter
1 tsp olive oil
Directions:
Dice pancetta into 1-inch size pieces. Heat a dutch oven and fill with olive oil, add pancetta and cook until crispy. Remove cooked pancetta from pan.
In a plastic bag place the beef, flour salt and pepper, shake to coat the pieces thoroughly. Take pieces out of the bag (shaking to remove excess flour) and put on a plate.
Add beef to the dutch oven in small batches, do not overcrowd! Brown each piece until golden and crisp on either side. Remove beef and place on a clean plate.
Next, add onions and half the bottle of red wine to de-glaze the pan (scrape the bottom to get all the good greasy bits out), cook until the onions are translucent.
Then, add the browned beef, beef stock, 1tbsp of salt, cooked pancetta, garlic, carrots, herbs and freshly cracked pepper. Cook on medium-low for 3-4 hours or longer if using a slow cooker (closer to 6-8 hours depending on the heat) instead of a dutch oven. The lower the heat, the longer you have to cook it for. You’ll know it’s done when the meat practically falls apart when you shove a fork in to it.
For the Mushrooms:
Heat olive oil and butter in a pan on medium, add mushrooms and cook until browned. Add to stew at the same time as the beef.
Serve with french bread, focaccia or anything bread-like and absorbent to soak up all that delicious sauce! It also works great served on a bed of mashed cauliflower!
As Julia Child would say: Bon Appétit
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