We spend time with our friend and chef/instructor Adeline to help master Boeuf Bourguignon and the top 5 secrets to transform any recipe!
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BOEUF BOURGUIGON RECIPE BY ADELINE of Terroirs by Adeline:
Ingredients for 6 people as a main course:
• 2 ½ pounds of stewing beef (such as chuck pot roast, sirloin tip, top round) cut in 2 inch cubes
• 1 bottle (750ml) of medium bodied dry red wine, preferably from Burgundy or a good Pinot noir from California / Oregon
• 2 Tbsp Crème de Cassis de Bourgogne (Blackcurrant liquor)
• 4 medium carrots cut in 2″ pieces
• 2 chopped small yellow onions
• 1 cup chopped celery
• 2 minced garlic cloves
• 1 bouquet garni (1 sprig fresh thyme, 1 stalk celery, 1 bay leave, 3 sprigs of fresh Italian parsley, wrapped in green leeks with kitchen twine)
• 6 tablespoons unsalted butter
• 4 tablespoons of all purpose flour
• 4-6 slices of thick cut bacon, chopped
• 7 ounces white button mushrooms, halved or quartered
• 3 cups of beef stock
• 7 chopped fresh black peppercorns
• Canola oil
• 20 pearled onions (fresh or frozen or in jars)
• 1 teaspoon granulated sugar
🔹Marinate the meat overnight with the wine, black peppercorns.
Now if you don’t have time, Cover the meat with sparkling water and set aside for 15 minutes.
🔹 Drain the meat and pat dry, season with salt and pepper.
🔹 Assemble the herbs and make the bouquet garni.
🔹 In a large heavy pot or a heavy duty Dutch oven sauté the bacon until crisp. Set the bacon aside. In the same pot heat 1 tablespoon of canola oil with 2 tablespoons of butter. Then working in batches fry the beef until browned on all sides about 5 minutes.
🔹 Set aside the beef in the plate and add the carrots, celery, garlic minced and onions in the pot on medium heat. Cook them for about 5 minutes stirring regularly. Return the browned beef in the pot.
🔹 Sprinkle the meat and veggies with flour. Cook at medium heat for about 2-4 minutes to let the flour be cooked, stirring regularly.
🔹 Pour the wine and the enough beef broth in the pot to cover the beef. Add the bouquet garni. Cover with a lid.
🔹Cook on medium low heat for about 2 hours. Every 30 minutes, get rid of the foam on the surface. At that point you also can cook the beef Bourguignon in a slow cooker for 4-6 hours on low.
🔹 In the meantime, cook the pearled onions in a saucepan with 2 tablespoons of butter and 1 teaspoon of granulated sugar. Cook covered for about 20 minutes until they are soft and gold. Stir regularly to avoid from burning.
🔹 In another pan, heat 1 tablespoon of canola oil and add the mushrooms and cook them for 10 minutes until firm.
🔹After the 2 hours of cooking add the mushrooms and onions to the pot and cook again for 2-4 minutes and then add the Crème de Cassis. Give a good stir.
🍽 Serve the beef bourguignon with some cooked tagliatelle or linguine, small steamed potatoes or potato purée.
🔹🔹Gourmet tip: This simple and satisfying one-pot dish is perfect for freezing. For deeper flavors it is best to cook Beef Bourguignon a day ahead. Cook the stew a day before, cool uncovered on the stove, cover and refrigerate. On the final day, skim the fat from the surface, reheat over gentle heat, and serve.
Recipe by Terroirs by Adeline,
YouTube video of recipe: