Bœuf Bourguignon - Beef in Red Wine Sauce with Mashed Potatoes. Beef Bourguignon is a well-known, traditional dish from Burgundy in eastern France. It’s a stew prepared with beef braised in red wine (red Burgundy) and beef broth, flavored with garlic, onions, a bouquet garni, mushrooms, and pearl onions. There may also be small cubes of bacon in the sauce. It’s an example for peasant dishes being slowly refined into Haute Cuisine.
I hope everyone had a great Christmas and wishing everyone here a Happy New Year also! The year has been, so far, busy! I apologize for this inconsistent timing of posts.
Beef Bourguignon is a very traditional fish from Burgandy, now as modern France. Try this stew dish for a cozy family dinner with same baked baguettes!
2lb diced beef cubes (tenderloin is recommended or meat for stew)
1 cup chopped carrots
1 1/2 cup pearl onions
½ cooking onion - chopped
4-6 strips of bacon
2 cups beef broth
2 thyme sprigs
3 bay leaf
½ bunch parsley
1 1/2 cup red wine
1 cup water
salt and pepper
1. Quickly rinse the beef cubes in cold water to get rid of any excess blood. Then pat dry with paper towels. Add in 1 tbsp of olive oil, white pepper powder and soy sauce to add some flavors to the beef.
2. Pan fry the bacon strips until they are slightly crisp on moderate heat. Then remove the strips from the pan and save ½ of the bacon fat.
3. Add in the chopped onion and cook them until it lightly browns. Then add in the beef cubes and pan fry until the cubes brown on all sides, and at the same time sprinkle on salt and pepper to season.
4. Place the beef cubes on a plate once they brown. Then to the same pot with the chopped onions, stir in 1 cup of beef broth and red wine and some water. Add the beef cubes and bacon back in and also the carrots. Place the sprig of thyme and bay leaf into the pot as well.
5. Cover and simmer the stew for about 30 minutes. Constantly check the liquid level. If the liquid evaporates too quickly, add in some water, and the rest of the beef broth and more wine if necessary.
6. After 30 minutes, add in pearl onions and carrots. Let it simmer for about 2-3 hours.
7. Add in the parsley just before serving. (You can also add some mushrooms at the same time and let it cook for about 5 minutes in the liquid).
Recipe of the Day: Ina’s Famous Beef Bourguignon Counter the colder weather with the Barefoot Contessa’s easy take on the often complex classic French stew. Instead of simmering beef in red wine on the stove, she cooks it in the oven at a constant temperature for a perfect result, every time.