Now that it is officially fall, and the weather has turned “cold” in California, it’s time to have stew. Last week I made Coq Au Vin, and I still had some wine left, so I thought I should continue with my French comfort food and make this lovely Beef Burgundy, Boeuf Bourguignon.
Similarly to Coq Au Vin, Boeuf Bourguingnon is also one of those dishes that does well with tough meat, wine and long cooking time. The wine and long cooking time break down the meat so it is nice and tender. It also allows all the flavors to meld together nicely. Be prepared for this to simmer about two hours.
It is important with both dishes to get a decent red wine, not a sweet one! A nice Burgundy, Shiraz or Cabernet would do perfectly. You don’t need much, so there should be a nice glass or two for the cook, too.
Boeuf Bourguignon – Beef Burgundy YouTube Video
- 1 pound Stewing beef
- 4 slices Bacon cut in lardons
- 1 tablespoon Worcestershire sauce
- 1/4 cup Flour
- 3 Carrot sliced
- 3 Garlic cloves minced
- 1 Onion chopped
- 1 tablespoon Beef base
- 2 cups Water
- 1 teaspoon Thyme dried
- 1/2 teaspoon freshly cracked pepper
- 1 Bay leaf
- 1 cup Red wine
- 1/2 cup Mushroom, canned whole
- Cut each piece of beef in quarters. Each piece should be about 1/2 inch, if the pieces are already that size, don’t bother to cut them.
- Cut the bacon into 1/4 inch strips. Slice the carrots into 1 inch pieces. If you are using fresh mushrooms, quarter them. The onion should be cut into large pieces, unless you are lucky enough to get pearl onions!
- Marinate the beef in the Worcestershire sauce for about 15 minutes, while the bacon is cooking.
- Put a little olive oil into a Dutch oven, or large skillet. Cook the bacon until it is almost crisp and has rendered its fat.
- Remove the bacon to a bowl and set aside.
- Carefully dredge the beef in the flour, reserving the marinade.
- Brown the beef in the bacon fat in batches until it is all browned then add it to the bowl with the bacon.
- Add the garlic, carrots and onions to the skillet and cook until the garlic has turned translucent.
- Meanwhile, mix the water and beef base together.
- Add the wine to the pan, scraping all the goodness up.
- Put the beef and bacon in the pan.
- Add the beef stock you made with beef base and water.
- Add the pepper, thyme and bay leaf.
- Cover and simmer for 1 hour.
- Remove cover and simmer for 30 minutes.
- Add mushrooms and simmer for another 30 minutes.
- Serve with noodles or crusty French bread.