Wonder Waitress Cooks! Boeuf Bourguignon
Boeuf Bourguignon. It’s pretty much the most French thing you can have, right? BUHF BORGEENYON. I don’t think that’s really how you pronounce it, but who cares how you pronounce it when you can EAT IT. This is what I made the other night and since I wouldn’t shut up about it on Twitter, I figured I’d share my devious culinary concoction with all y'all here on Tumblr.
So I started with the usual cast of characters:
Beef, veggies, a bottle of wine, and some Archer to keep me company while I chop up veggies.
Oh, he was keeping me company too:
What you will need (and this should serve about 4 people, so cut back as needed):
- 1 kg of beef (usually like a shoulder cut or short ribs work super well also)
- 300 g Parisian mushrooms (this works out to be about 10 oz)
- 3-4 cloves of garlic (optional, I just loooove garlic)
- 3-4 carrots
- 2 onions
- olive oil (for drizzling)
- 2 tbs of flour
- 2 tbs Dijon mustard (any grainy mustard’ll do the trick)
- 250 ml of beef stock (I used beef bouillon)
- 50 cl of red wine (basically just over half a bottle)
- 25 cl of fresh whole cream
- salt, pepper
Okay, now put on an episode of Archer or Parks and Rec or something and get to chopping up your veggies. For onions, it’s easier to cut them root to tip, cutting lengthwise, then turning them and dicing them. It will make your life much easier! Carrots you can dice or cut in rounds, however it suits your fancy. Mince your garlic and your parsley, and then get ready for the next bit!
Lightly salt and pepper your beef. Then, in your pan (the same pan you will slow-cooking your meat in), sear the beef on your stove top at high heat for just a couple minutes (like not even two minutes for each side). Remove and set on a plate.
Pour in the wine and beef stock, and scrape all that delicious off the bottom so it combines into a base of amazingness. Lower the heat to well…low. Put the meat back in the pot and let those bad boys sit and stew and break down into tender little bites of heaven for about two and a half hours.
Now, while the beef is stewing, roast up your mushrooms.
Spread your mushrooms out on a cookie sheet and drizzle them with olive oil and a little bit of salt and pepper. Pop ‘em in the oven at 400 F (or 200 C) for about twenty minutes until they’re a buttery delectable golden brown. While the mushrooms are a roasting, throw your onions, parsley, and garlic into a saucepan with a little butter (and a tiny pinch of salt to help the onions keep their moisture….or just use salted butter. MMMMM SALTED BUTTER!) and sautee them on medium high heat for about five minutes so that the onions become a little softer and translucent. Then, chuck 'em into the pan with the beef and wine sauce!
When the mushrooms come out of the oven, do the same thing with those bad boys! (After you eat a quick handful because trust me they will be too good not to.)
Then let the whole mess just keep on simmering.
After this point I forgot to keep taking pictures, but the rest is simple enough!
Now, I live in Normandy, and here CREAM IS KING. It’s basically French Wisconsin, so dairy products here are fresh and perfect. So once my bourguignon was at that blessed moment of readiness, I decided to jack the whole thing up by throwing in about 25 cl of fresh whole cream (and silently promising to go for a run later eventually someday). Then, because I’m extra wicked, I threw in a couple spoonfuls of Dijon mustard too. (Now, if mustard and cream aren’t your thing, then don’t mess with 'em and just get straight to eating.)
Throw in a couple tablespoons of flour to help bring the consistency together, and bring the whole thing up to a quick almost-not quite boil (bubbling just a bit around the edges) to combine.
Et voila! Boeuf bourguignon that’s creamy and rich and melts in your mouth in just the best, best ways.