Beef Bourguignon

I hope everyone is enjoying their holidays. Best thing about this time of the year is the excessive guilt-free meals allowed. Especially when submerged in Boston winter. So this year I decided to try making Boeuf Bourguignon. This isn't quite Julia Child's recipe but still managed to fill the house with the most delicious smell and filled us up too.

Beef Bourguignon
The finished dish sitting on a bed of creamy mashed potato.

To start the ingredients:

750 g of beef stew meat
1/4 cup all purpose flour
50 g butter
2 cups stock
6 fresh thyme sprigs
5 large garlic cloves
2 bay leaves
4 fresh oregano leaves
1 large onion
10 small shallots
4 carrots
1/3 cup brown mushrooms
1/3 cup button mushrooms

Beef chunks lightly seared

And of course a good bottle of burgundy or some other dry red wine.

1. To start the beef is cut into large chunks (they shrink a bit in the cooking so don't make this too small)
2. With a 10g of the butter sear the beef on each side and then set aside.

Browning onions and carrotsBrowning mushroom slices

3. Stir fry the slices of onion, slices of carrot, whole garlics and whole shallots with 10g of the butter till lightly browned.
4. Then sauté the sliced mushroom with 10g butter (yummmm) till they are also lightly browned.


5. Combine the onion, carrot, garlic, shallots and mushroom in a large pot.
6. Add the herbs using either a disposable paper pouch or a metal infuser.
7. Place the chunks of beef on top for the paper infusers to help weigh it down.
8. Add 2 cup of wine and 2 cups of beef stock.
9. Place in oven that has been pre-heated to 300oC for 2 hours or till the beef is tender. Stir occasionally and top up with water so that the contents remain covered.
10. Once meat is soft take out from oven. Combine the flour with the remaining butter and add to the stew. Simmer on the stove to thicken. And done!

Beef Bourguignon with potato mash
Happy eating and Happy holidays!

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