Tuesday, May 3, 2011

Boeuf Bourguignon

Boeuf Bourguignon

Brian and I are way behind in our movie watching but have been trying lately to catch up somewhat with Netflix. Last weekend brought us to Julie & Julia and a tasty looking Boeuf Bourguignon.

Normally, by this time in May, I've put away my large cast iron pot and braised meat recipes in favor of lighter spring fare. But, for some reason I was particularly inspired by this dish and so took advantage of the slight nip in the air to try the recipe.

With my penchant for reinventing favorite dishes in healthier ways, a stew made with pork fat and butter was not likely to appear often on my menu. But it was fun to make the original and yes, it's quite yummy. It's special enough to serve to company so perhaps it'll appear on my entertaining menu next winter. Enjoy!

Ingredients
1 lb. beef stew meat
2 Slices thick cut bacon
2 Large carrots, peeled and sliced
2 Medium onions, peeled and diced
2 Cloves garlic, minced
1/2 Bottle red wine
1 - 2 Cups beef broth
1 Tablespoon tomato paste
1 Teaspoon fresh thyme leaves
1 Tablespoon olive oil
1 Tablespoon butter
1 lb. mushrooms, sliced
2 Tablespoons flour
Salt & pepper to taste

Cut the bacon into small pieces and cook until crispy and fat has rendered. Remove the bacon with a slotted spoon, leaving the fat in the pot.

Boeuf Bourguignon
Dry the beef cubes with paper towels, sprinkle with salt and pepper and sear in the bacon fat. Turn them with tongs to make sure all sides are brown. Remove the beef cubes from the pot.

Add the carrots and onions to the pot and cook in the fat until slightly browned, approximately 10 to 15 minutes. Add the garlic and cook for one more minute. Add the beef cubes and bacon pieces back into the pot. Add the wine (any good red you'd be willing to drink) and enough beef broth to just about cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot and place it in a preheated 350 degree oven for 2 1/2 - 3 hours.

In a separate pan, add the butter, olive oil and mushrooms. Sauté until the mushrooms are lightly browned, about 10 minutes. When meat is tender, remove the pot from the oven and thicken the sauce with either a flour and water or flour and butter mixture. Add the mushrooms to the stew and add more salt and pepper if needed.

Can be served over noodles or peel and cook 1 lb. of small new potatoes and add to the hot stew.  Makes approximately 4 servings.

7 comments:

  1. Mmm, I remember making this in culinary school, looks very flavorful and delicious, thanks for sharing! =]

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  2. Oh, what a classic dish! You're right to splurge every now and then on the fatty ingredients ... they do add such flavor.

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  3. This was one of the first dishes I made when I got my Julia Child cook book. Thank you for posting this wonderful, comforting recipe.

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  4. This was one of the first fancy schmancy meals I made my future husband. I revisited it after I read and saw Julie and Julia---using Julia's recipe of course. Definitely comfort food.

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  5. I made this when I watched Julia and Julia too! It's a great dish, but it takes a lot of time to prepare. Yours looks so warm and delicious.

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  6. This looks perfect for this time of year! I love a good hearty beef stew dish =)

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  7. I bet it was one of the best dishes; it looks mouth watering great.

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