Your Daily Dish: Beef Bourguignon

Beef Bourguignon

Crème anglaise. Foie gras. Bouillabaisse. Somehow everything sounds more complicated in French. Even the name of the French chef who helped make beef bourguignon famous, Auguste Escoffier, makes him sound very complicated. But don’t be put off by the haute name. This retro classic dish isn’t as EMBROUILLE as it sounds – it’s rustic beef stew made robust with a bottle of full-bodied wine. So, in other words, chillez-vous.

Ingredients

2 lbs stewing beef, cubed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil
1 large yellow onion, cut into 1-inch cubes
1 large red onion, cut into 1-inch cubes
4 medium carrots, peeled, sliced thick on the bias
2 medium garlic cloves, minced
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup brandy or cognac
1 (750ml) bottle red wine, cabernet or pinot noir
2 cups beef broth
1 tbsp tomato paste
1 tbsp olive oil
1 1/2 lbs cremini mushrooms, wiped clean, stems removed, left whole if not too large

3 tbsp butter, softened
3 tbsp flour

Directions

1) For a deeply flavored stew, you’ll need to brown the beef. Dry beef cubes well with paper towel and toss with 1/2 tsp salt and 1/2 tsp pepper. In a large Dutch oven, heat vegetable oil over medium heat. Add beef and sauté until it is well browned on all sides but not burned. Add yellow onions, red onions and carrots, stirring until lightly browned, about 5 minutes. Add garlic, rosemary, thyme, salt and pepper, stirring for another minute.

2) Turn heat to high, add brandy and cook until only a thin glaze of liquid remains. Add red wine, beef broth and tomato paste, scraping up all brown bits that remain. Lower heat, cover and simmer gently for 2 hours or until the beef is tender.

3) When the beef is finished cooking, in a medium skillet, heat 1 tbsp olive oil over medium- high heat. Add mushrooms and brown well, 5-6 minutes. Stir into beef mixture.

4) In a small bowl, stir softened butter and flour into a paste. Add to beef and simmer over low heat until liquid becomes slightly thickened, about 10 minutes. Season to taste with salt and pepper. This stew is even better the following day as flavors have a chance to blend.

Serves 6-8

Bite Me Bit: “What I like to drink most is wine that belongs to others.”- Diogenes

While eating this classic French fare, why not listen to this Pardon My French Parisian Playlist.

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

 

 

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