Beef Bourguinon


As I've said multiple times, these college classes are kicking my butt and impeding on my food blogging. So even though I may regret it later, I'm spending some time tonight to get caught up on the tons of foods I've cooked and haven't got around to blogging yet.

After watching Julie and Julia I knew that I needed to make beef bourguinon. However, it was summer and it just didn't seem like a summer meal. Winter came and I planned on making it, but for whatever reason, it was stuck in my head that I absolutely had to have a Dutch Oven to make it. So I alternated between shopping for one and not finding the size I wanted for the price I wanted to pay to forgetting about it again. And then, two weeks ago, I remembered that our pots and pans can go from the stove to the oven. Duh, Nichole. 

Beef Bourguinon
Slightly Adapted from: Ina Garten
Servings: 6-8
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    • 2 lbs. beef cubes/stew meat, cut into 1 inch chunks
    • 1 tbsp. olive oil
    • 6 slices thick bacon, cut into 1 inch pieces
    • salt and pepper
    • 4 carrots, peeled and coined
    • 2 onions, diced
    • 2 cloves garlic, minced
    • 1/2 bottle red wine
    • 1 tbsp. tomato paste
    • 2 cups beef broth
    • 1 tsp. thyme
    • 3 tbsp. unsalted butter, at room temperature
    • 6-8 pearl onions
    • 8 oz. mushrooms, roughly chopped
    • 3 tbsp. all purpose flour

1. Preheat the oven to 250. 
2. In a large pot, heat the olive oil over medium heat. Add the bacon and cook until the bacon is lightly browned. Remove the bacon from the pot with a slotted spoon, leaving the fat.
3. Dry the beef cubes with paper towels and season with salt and pepper. Working in batches, sear the meat in the remaining oil/fat for 3-5 minutes or until the meat is browned on all sides. Set beef cubes aside.
4. Season the carrots and diced onion with salt and pepper and cook in the pot for about 10 minutes or until the onions are lightly browned. Add the garlic and cook for another minute.
5. Return the beef cubes and bacon to the pot and add the wine, beef broth, tomato paste and thyme. The liquid should cover or almost cover the meat.
6. Bring to a simmer and then transfer the pot with a lid to the oven. Cook for 1 hour and 15 minutes.
7. In a large pan, heat the butter over medium heat. Add the pearl onions and mushrooms and saute for 10-15 minutes, until the onions and mushrooms are tender.
8. Remove the pot from the oven and return to the stove over medium heat. Add the mushrooms and onions and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
9. Remove a large ladle-full (about 3/4 cup) of the liquid from the stew and place in a small bowl. Whisk the flour into the liquid until it thickens. Add the thickened mixture back into the pot and stir until it is absorbed. Season with additional salt and pepper if necessary.

Serve with toasted Italian bread.

First, I have no idea why I waited so long to make this. In my head this was a recipe that would take an entire day to make and I would never get to leave the kitchen. That was 100% not the case. This was a lot easier to make than I expected.

Second, I had a bit of a cold on the day that I made this so my taste-buds were a bit dulled. Tom said that it had a strong wine taste, but I blame that on my co-worker. He makes his own wine and gave us all a bottle, advising that it was really strong. Since I was sick and didn't feel like going out, I opted to use that wine since it was the only red in the house. That may or may not have affected it.

However, from what I could taste and from the mere fact that its an Ina adaption and all of her recipes work for me, I definitely plan to make this again. Just, you know, with a different wine. Personally, I thought it tasted like a heartier beef stew but to each their own.

1 comment:

  1. Thanks for the swap recipe! JR and I both enjoyed this dish a lot!


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