Monday, April 29, 2013 a Classic, Beef Bourguignon

Sauté de boeuf à la Bourguignonne, is "certainly one of the most delicious beef dishes concocted by man," Julia Child in Mastering the Art of French Cooking.
My Beef Bourguignon (adapted from Fresh Taste) might not be the most delicious dish but the slow cooked beef & crispy potatoes was a worthy attempt at a classic. Luckily, I had the afternoon at home to give this dish the required time to simmer for hours and it was worth every minute....
2 lbs Beef Stew Meat, Bite Sized Chunks
¼ Cup Flour
2 tsp Salt, Divided
¼ tsp Pepper
3 Tbsp Canola Oil, Divided
1 Tbsp Butter
3 Stalks Celery, Diced
1 Sweet Potato, Peeled And Chopped
1 Yellow Onion, Chopped
3 Cloves Garlic, Minced
2 Bay Leaves
1 tsp Fresh Minced Thyme
3 Cups Dry Red Wine
16 Oz Sliced Mushrooms

1 Lb Small Yellow Potatoes
1 Tbsp Olive Oil
Salt & Pepper
Combine the Flour, 1 tsp Salt and Pepper in a large Ziploc bag and then add the Beef and shake well so all the Beef has been covered by the flour. Heat 1 tbsp Oil and Butter in a heavy bottomed pan over medium high heat. Once the Butter has melted and is sizzling, add the Beef and cook for about 4 minutes per side, until just browned. Remove Beef and place on a plate.

In a large pot, heat the other tablespoon of oil over medium heat. Once hot, add the Onions and Celery. Sprinkle vegetables with a pinch of Salt and sauté for ten minutes (adding the Minced Garlic after five minutes) until Onion is translucent. Add the minced Thyme and stir to combine.

Then, add the Beef to the vegetables along with the Wine and Bay Leaves. Bring to a boil, then reduce to a slow simmer (put heat setting on low) and partially cover pot, leaving about a half inch open.

Slowly simmer beef for three hours, add Sweet Potatoes with 45 minutes left. After three hours, the Wine should have reduced to a thick, velvety sauce and the Beef should be very, very tender. Season with the additional teaspoon of Salt and a pinch of Black Pepper.

Near the end of the simmering process, heat the remaining tablespoon of Oil in a sauté pan. Add the Mushrooms and a pinch of Salt, and sauté for ten minutes until tender, drain extra liquid. Stir cooked Mushrooms into Beef at the very end.

To make the Roasted Potatoes, preheat oven to 375 degrees. Wash Potatoes and chop into fourths. Lay Potatoes on a foil lined sheet tray and drizzle with olive oil, then sprinkle with sea salt and pepper. Roast for 35 minutes, tossing occasionally, until crisp and golden.

To serve, remove Bay Leaves from Beef and serve Beef alongside roasted Potatoes.

Happy Cooking!

1 comment:

  1. This looks absolutely delicious! I just made roast for dinner - one of my all time favorite meals because of it's simplicity. This recipe, though I am quite stuffed, is making my mouth water!



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