Beef bourguignon is basically fancy stew made with red wine and bacon. It takes a while to cook, but is not difficult at all. We admit, we used (read: modified) Martha Stewart's recipe over Julia Child's, only because Everyday Food comes right to our mailbox and we would've had to research Julia's method. But we did cook this the very same night we watched the movie Julie & Julia and we found both the beef bourguignon and the film to be delightful.
This is a very rich dish and serves quite a few (6 to 8). One note: instead of putting our pot in the oven, we cooked the whole thing on the stovetop. So, sue us. It worked just fine.
Rating: 3/4 assed
Here's what you need and how you do it
3 Tablespoons olive oil
8 ounces fresh button/crimini mushrooms, quartered
1-2 pounds lean beef cut into chunks (we buy stew meat, pre-cut)
Salt and pepper
5 strips bacon, diced
1 Tablespoon tomato paste (get it in a tube if you can = less waste when you don't use it all)
2 Tablespoons flour
3 cups dry red wine
2 cups chicken broth
2 bay leaves
1 garlic clove, peeled and minced or crushed
4 carrots, sliced
10 ounces pearl onions, peeled (we used a chopped white onion)
1 Tablespoon butter, cut into pieces
Fresh, flat-leaf parsley, chopped
Heat the olive oil over medium heat in a large dutch oven pot. Add mushrooms and cook until browned. Transfer to a plate.
Pat beef dry with paper towels, then season with salt and pepper and add to pot. Brown and transfer to plate. Pour off fat from pot. Add bacon and cook over medium heat until brown. Stir in tomato paste. Stir in flour.
Return beef to pot and add wine, broth, bay leaf and garlic. Bring to a boil and cover. Reduce heat and simmer for about 45 minutes. Add carrots and onions and continue to cook until meat is very tender. Add mushrooms 15 minutes before end of cooking.
Stir butter into stew and serve with chopped, fresh parsley.
For a printable version of this recipe, click here.