Boeuf Bourguignon Recipe
- 6-oz. bacon
- 1 tbsp. olive oil or cooking oil
- 3 lb. lean stewing beef cut into 2-in. cubes
- 1 carrot, sliced
- 1 onion, sliced
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. flour
- 3 cups of a full-bodied, red wine
- 2 to 3 cups brown beef stock
- 1 tbsp. tomato paste
- 2 cloves mashed garlic
- 1/2 tsp. thyme
- Crumbled bay leaf
- Blanched bacon rind
- 18-24 small white onions, brown-braised in stock
- 1 lb. quartered fresh mushrooms sautéed in butter
- Parsley sprigs
Remove rind and cut bacon into pieces, 1/4 inch thick and 1-1/2 inches long. Simmer rind and bacon for 10 minutes in 1-1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees F. Sauté the bacon in the oil over moderate heat for two to three minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the beef in paper towels. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for four minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees F.
Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for three hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about two and a half cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
This boeuf bourguignon recipe may be completed in advance to this point. For immediate serving: Cover the casserole and simmer for two to three minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
For later serving: When cooled, cover and refrigerate. About 15-20 minutes before serving, bring to a simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
August 15th is Julia Child’s birthday. Here is one of her most famous dishes adapted from “Mastering the Art of French Cooking.”