Boeuf Bourguignon
recipe by Linda Rottman
Ingredients: ¼ pound of thick cut bacon, cut into strips crosswise 1 Tbs. of olive oil 2 pounds of boneless stewing beef, cut into large cubes ½ cup of flour 1 stick of unsalted butter 2 cups of mirepoix, diced (an equal amount of carrots, celery, onion and leek, leek optional) 3 cloves of garlic, chopped finely 3 cups of beef stock 1 bottle of Cabernet Franc (or a Bordeaux) 10 black peppercorns 2 tsp. of tomato paste 2 pinches of sugar ¼ pound of pearl onions ¼ pound baby bella mushrooms, sliced Parsley, chopped finely Directions: In a large enameled cast iron pot or Dutch oven heated on medium high heat Add the oil and bacon, brown Remove with a slotted spoon and set aside Add 2 Tbs. of butter to the pot, stir in the mirepoix, season with salt and pepper Simmer and turn for 8 minutes, add the garlic stir for 1 minute, transfer to a bowl Add 2 Tbs. of butter to the pot, sear the meat on all sides Add the flour and cook for an additional 2 minutes Add the beef stock, wine, peppercorns, stir in the tomato paste and 2 pinches of sugar In a separate large pan add the pearl onions with 2 Tbs. of butter and enough water to cover onions Cover the pan and simmer for 10 minutes until golden, using a slotted spoon set onions aside In the same large pan sauté the mushrooms with the last 2 Tbs. of butter for 5 minutes Simmer for 1 hour on low with lid on partially, if it becomes too hot remove the lid Combine the bacon, onions and mushrooms Transfer the beef to a serving dish, garnish with the bacon, onion & mushrooms. Sprinkle lightly with fresh parsley Bon Appetit!
Making Boeuf Bourguignon is not for the faint of heart. I usually spend an entire Saturday morning at it. When done and cooled, I refrigerate it, then heat and serve it the next day. It also freezes well.
143
Made with FlippingBook - PDF hosting