Also known as
Beef bourguignon, bœuf bourguignon, beef Burgundy, and bœuf à la Bourguignonne is a French beef stew, with lightly fried beef and then stewed slowly in a closed pot in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Wine Choice:
Red Burgundy is the traditional match for Beef Bourguignon, Merlot-dominated blends from both Australia and Bordeaux. Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir is perfect. Any red wine will be grand.
It’s basically:
A hard-to-pronounce beef stew made with the cheapest of meat, it is after all cheap peasant food, no disrespect to the French peasants, they had excellent taste.
This is the optimised French version and it is wildly different from the American lazy version, as you can imagine. There’s a difference between simplifying the original French recipe and making a complete balls off it
Ingredients:
250 g bacon cut into pieces, fry on low heat because you want the fat to render out and you don’t want to prematurely burn the lean part of the bacon. After cooking the bacon some people throw away the fat but don’t forget some people were also dropped on their heads as a baby. Fat is flavor. If you’re worried about your weight go for a walk and eat less.
250 g or two cups of roughly chopped onion. Put a teaspoon of salt in.
2 kg or 4 pounds Beef Chuck Roast, well trimmed, cut into approx. 1 ½ inch cubes. Put them into a medium hot pan and don’t overcrowd the pan, we don’t want the meat touching each other. Make sure the meat doesn’t have any rubbish in it like sinew or tendons. Put a teaspoon of salt in.
2 cups Mushrooms quartered. In with the onions
2 cups Carrots sliced into ¼ inch slices, in with the onions
2 tablespoons fresh Garlic minced, in with the onions
Add the braised meat and its juices in with the onions
1 bottle 750ML of good “Pinot Grigio” Red Wine (Bordeaux, Shiraz or Burgundy), use this to deglaze the pan and pour the rest of the bottle in with the onions
Add the fried bacon, in with the onions
1 cups Pearl Onions, into the meat frying pan, caramelize these
Reduce the wine by half by boiling for 15 minutes
Add the Fried Pearl onions, in with the onions
2 cups Beef Stock, in the fried pearl onion pan, deglaze the frying pan. On low heat then pour this in with the onions. Reduce the heat to low
Add 2 to 3 dozen very small Raw Potatoes, if they are big slice them in half, in with the onions
2 tablespoons fresh Thyme minced, in with the onions
Bayleaf
Tomato paste 2 tbsp
Add half a cup of all-purpose flour to a sieve and mix it in with the sauce on the onions
¼ cup Parsley finely chopped, in with the onions
Tags
#BeefBourguignon #BoeufBourguignon
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