I love the TV series Emergency! And last night’s episode was double fun since it was Roy’s turn to cook for the guys. With Johnny heckling him and eroding his confidence in his culinary skills, we were certainly prepared for the worst. But as it turns out, the meal was delicious! Beef Bourguignon, while a bit difficult to pronounce, isn’t that difficult to make, and the flavors are amazing, even if three of your cats will not leave you alone. It takes a bit of time to cook since we’re using cheaper, tough cuts of beef. You won’t be disappointed if you try this meal. Paired with smashed potatoes and your favorite green vegetable, you’ll be full and happy in no time, even if you don’t have to run off to put out a building fire.
Beef Bourguignon
2 pounds, 900g, beef stew meat such as chuck roast, trimmed and cut into bite sized pieces
½ lb., 226g, bacon, diced
1 pound, 452g, shallots, or more, peeled and the bottoms cut off
8 ozs., 226g, mushrooms, sliced thick (stem and gill the larger ones)
2 cups, 451ml, robust red wine
10½ ozs., 298g, condensed beef consommé (not reconstituted)
5-8 cloves garlic, minced
2 T., 15g, butter
2 T. flour
salt and pepper to taste
3-4 sprigs parsley and fresh thyme
2-3 bay leaves
Tie the parsley, thyme and bay leaves in cheese cloth and set aside. In a large heavy dutch oven, cook the bacon until crispy. Transfer bacon to a plate and set aside leaving the fat in the pan. Brown the beef, in batches, in the bacon fat adding canola oil if the pan is too dry. Season each batch of beef with ½ teaspoon salt and ¼ teaspoon pepper. Transfer cooked beef to the plate with the bacon. Preheat oven to 350°F, 180°C, gas mark 4.
Melt the butter in the pan and add the shallots. Allow the shallots to cook without stirring for several minutes to allow them to soften and brown. Stir in the mushrooms then add the garlic on top to allow it to soften for a minute before stirring it in. Sauté shallots, mushrooms and garlic for another 3-4 minutes. Sprinkle flour over vegetables and stir to combine allowing the flour to cook for a minute. Add the bacon and beef back to the pan and stir to combine. Stir in the beef consomme and wine, then bring the contents to a gentle simmer. Tuck the bouquet garnis into the stew, cover and cook in a 350°F, 180°C, gas mark 4 oven for 1½ hours.
Remove the bouquet garnis and stir the stew to combine. Serve over smashed potatoes, mashed potatoes, rice or noodles.
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