Boeuf Bourguignon
Christmas Recipes Easter Recipes Veal French Meat Dishes Mushrooms
As promised, I took photos of this recipe. We enjoyed it last night with a dry red wine from Beciul Domnesc, which I also used in the dish. I just cooked some rice as a side.
I slightly modified the recipe after reading Julia Child's version - I increased the wine a bit, added a bay leaf, and instead of putting the mushrooms directly in the stew, I sauteed them separately and added them at the end.
This is a famous French recipe featuring beef cooked in red wine and garnished with vegetables, mushrooms, and garlic.
Ingredients
130 g bacon, cut into strips
800 g veal/pork, cut into cubes
4 tablespoons flour
2 large onions
2 large carrots
6 garlic cloves
4 1/2 cups beef broth (use chicken broth or water if unavailable)
about a finger's worth of cognac
250 ml dry red wine
250 g mushrooms, whole or halved (depending on size)
1 level tablespoon thyme
1 bay leaf
1/2 tablespoon brown sugar
1 heaping tablespoon tomato paste (or 1/2 cup tomato juice)
salt, pepper
oil
1 tablespoon butter
Servings: 6
How to prepare boeuf bourguignon
- Put the bacon in a pot without any fat and fry for about 5 minutes until crispy. Remove to paper towels to absorb the grease.
- Put the meat and flour in a bag and shake to coat well. Remove the meat from the bag, shaking off excess flour.
- Fry the meat in the pot where the bacon was cooked, in batches so they're not crowded (3 min per batch). If you crowd them in the pot, the meat pieces would steam rather than brown nicely. Add a little oil to the pot between batches if needed. Remove the meat from the pot, place over the bacon, and keep warm by covering the dish.
- Add the chopped onion and sliced carrots and saute in the same pot (8 min). Add the crushed garlic and cook for 1 more minute. Remove the sauteed vegetables and place over the meat.
- Put 1/2 cup broth and the cognac in the pot and simmer while scraping the bottom to dissolve the fond. Cook for 8 minutes. Add the bacon, meat, and vegetables to the broth, then pour in the wine, thyme, bay leaf, sugar, tomato paste, about 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and the remaining broth.
- Bring to a boil, cover with a lid, and reduce to medium-low heat (just enough for the contents to gently bubble). Simmer until the meat is tender (about 2 1/2 hours for veal, less for pork).
- Saute the mushrooms until golden in 3 tablespoons oil mixed with butter that has been well heated beforehand. When the stew is ready, add the mushrooms to the pot, stir, and turn off the heat.
- Serve with boiled potatoes or rice.
Browning the meat
The stew simmering
Sauteing the mushrooms
