Tag Archives: French

Beef Bourguignon (or Beef Burgundy)

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I had beef stock and red wine leftover from making French Onion Soup and the first thing that came to mind was Beef Bourguignon which I had been curious about for years since the infamous Julie and Julia movie introduced the world to Julia Child’s famous Beef Bourguignon recipe. Although, I  ended up using Ina Garten’s recipe since they are almost identical and Ina is equally credible in my opinion. This is another wonderfully hearty winter dish to warm your tummy. I served it with my ever-satisfying cauliflower rice (without the coconut)–if you haven’t figured it out yet, I can’t get enough of this stuff. I also was in a pinch for time and my dutch oven was full of leftovers in the refrigerator, so I strayed from the traditional dutch oven preparation and did this completely on the stove top, which works well if you don’t have a dutch oven.

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Beef Bourguignon (Adapted from Ina Garten) (Difficulty-Intermediate; Serves 4)

  • 8 ounces applewood smoked bacon, diced
  • 1 1/2 lb. organic chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 2 stalks organic celery, plus greens, diced
  • 1 large yellow onion, sliced
  • 2 cloves chopped garlic
  • 1/2 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 c. organic beef broth
  • 1 Tbsp. tomato paste
  • 1 tsp. fresh organic thyme leaves
  • 2 Tbsp. unsalted butter at room temperature, divided
  • 1 1/2 Tbsp. arrow-root powder
  • 1 lb. frozen pearl onions
  • 1 lb. fresh mushrooms, stems discarded, caps thickly sliced

Heat a large heavy-bottomed stock pot over medium heat. Add the bacon and cook for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate with paper towels to soak up the grease.

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Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot bacon grease for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

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Toss the celery, greens, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices.

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Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and cook for about 1 hour or until the meat and vegetables are very tender when pierced with a fork.

Combine 1 tablespoon of butter and the arrow root powder with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

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 Serve over cauliflower rice, quinoa, or eat as a stew from a bowl.

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