Beef bourguignon

 

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.

Comments

[Lisa @ The Cooking Bride]

Looks delicious. I bet this would freeze well.

[Half Assed Kitchen]

I bet it would freeze really well, yes.

[Altissima]

"1 Tablespoon tomato paste (get it in a tube if you can = less waste when you don't use it all)"
Or alternatively if you are using tomato paste from a jar, scoop out the unused paste and freeze in ice-cube tray. Once frozen you can push out the individual portions and store in the freezer in a ziploc bag or plastic container.

Great recipe - think I'll try it tonight. Looks like the sort of thing that would work well in a slow cooker too.

[Lanessa]

I'm sure it was delicious, but why not take the extra time to wipe the edges of the cup?
Unless you are trying to go for that look.

[Half Assed Kitchen]

I like a little bit of mess. I think it's charming and realistic.

[Suzanne]

THis is one of my favorite dishes to make because it literally tastes even better the next day. Try Julia Child's recipe sometime, it's really good too!

[John Carter]

For lazy people like myself, these kinds of dishes are ideal. It's easy to make a huge pot and freeze the portions. You've then got quality "fast food" when you get home.