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| Beef Bourguignon |
One of my goals this year was to learn how to cook with meat. And I’m talking about well-seasoned, flavorful meat that’ll leave you wanting more. It’s no surprise this dish exceeded my expectations, and of course left me wanting more. You will feel the same way after you try it...I promise :)
The film Julie & Julia inspired me to make Julia Child’s famous Beef Bourguignon. I may not know how to pronounce it correctly, but the important part is that I know how it is made. I can now say with confidence that I've mastered a piece of French cuisine! This dish is a lot easier to make than you would think. Yes it is time consuming, but so are a lot of other things. And the time you put into it is soooo worth it in the end. It’s the perfect dish to enjoy on a cool winter day or when you’re looking to impress your family & friends. XOXO....little j Y
Beef Bourguignon
Adapted from: Ina Garten’s Beef Bourguignon
Makes about 8 servings
1 Tbsp olive oil
8 oz (half bag) smoked bacon, diced
2 ½ lbs chuck beef, cut into 1-2 inch cubes
salt & pepper, to taste
5 big carrots, cut into 1-inch chunks
2 onions, sliced
2-3 cloves garlic, chopped
3 cups red wine
1 (14-16 oz) can beef broth
2 Tbsp tomato paste
1 tsp thyme
4 Tbsp unsalted butter, at room temperature
3 Tbsp flour
1 lb (16 oz) fresh mushrooms, stems removed & caps thickly sliced
Heat olive oil in a large cast iron pot {also known as a Dutch Oven}. Add bacon & cook over medium heat for 10-15 minutes or until bacon is browned. Once bacon is cooked, remove from pot & set aside on a plate for later. Save bacon grease for cooking the beef.
Cut chuck beef into 1-2 inch sized cubes, making sure to remove & discard any unnecessary fatty parts. Dry beef cubes with paper towels. This ensures that the meat will brown while being seared. Season meat with salt & pepper.
Reheat cast iron pot to medium-high heat. In batches, arrange the beef into the pot & sear in the bacon grease for 3-5 minutes or until browned on all sides. Remove cooked pieces & place on plate with bacon. Continue cooking until all beef cubes are browned. This should take 25-30 minutes. Set meat aside for later.
Next, add the onions & carrots in the pot. Season with salt & pepper. Cook for 10-15 minutes, or until the onions are lightly browned. Stir in garlic & thyme. Add bacon & beef back into the pot. Pour in the wine and beef broth, with enough to almost cover the meat. Stir in tomato paste. Bring to a simmer. Cover pot with a tight-fitting lid & place it in a pre-heated oven {250 degrees F} for 2 ½ hours. You will know it is ready when the meat and vegetables are very tender when pierced with a fork.
While the pot is cooking in the oven, you’ll want to prepare a few other ingredients that will be added in at the end. First, sauté the mushrooms in 2 Tbsp of butter until they are lightly browned. Set aside to for later.
Next, combine the last 2 Tbsp of butter with the flour. Work together with a fork. Set aside for later.
After the pot has cooked for at least 2 ½ hours, remove from the oven. Add in cooked mushrooms & the butter/flour mixture. Bring stew to a boil on the stove & then let simmer over low for 15-20 more minutes {without the lid}. If needed, season with additional salt & pepper.
Serve with boiled potatoes or warm sourdough bread for dipping. I highly recommend the sourdough bread!!
