Beef Bourguignon
She is legend, a pioneer, the things that movies and dreams are made of. She was fearless, funny, classically trained and beloved. This is an homage to her genius.
So, today we are making a modified version of her Boeuf Bourguignon.
Due to Covid and production issues we have all had to deal with trying new products when the staple supplies are hard to find.
I was determined to make this meal today so I tried a couple of new items for the beef broth that turned out nicely, I think.
Boeuf Bourguignon
Ingredients
6 oz of bacon and 1/2 trimmed fat from the roast
2 Tbs Olive oil
3–4 lbs lean stewing beef such as rump roast, cut into large cubes
3 carrots, cut in half
1 yellow onion, chopped
1 tsp salt
1/4 tsp pepper
2 Tbs flour, divided
3 cups red wine such as a Revelation, a French Cab or Bogle, a California Cab from Trader Joe’s
2–3 cups of beef stock
1 Tbs tomato paste
4 cloves garlic
1/2 tsp Thyme
1 bay leaf
Generous pinch of Montreal Seasoning
24 pearl onions, braised in butter and oil
1/2 bag of baby dutch potatoes, braised with the pearl onions
Beef stock:
3 cups of water
1 Tbs Better than Bouillon Roasted Beef base
1 tsp Montreal Seasoning
1/8 tsp garlic salt
1 pinch Turmeric
1/2 of trimmed fat from the roast
Instructions
In a small saucepan add water, beef stock, turmeric, 1/2 of trimmed fat, garlic salt and Monterey Seasoning and simmer on low/medium heat until needed.
Add Olive oil to a dutch oven and fry bacon and 1/2 of trimmed fat from the rump roast, set aside (thank you Leanne for the head’s up on the great price!) Add the trimmed fat to the broth since it is only used for flavor.
Preheat oven to 450 F.
Dry the cut beef with paper towels and sauté it a few pieces at a time until brown on all sides in the dutch oven, set aside with the bacon.
In the same fat sauté the yellow onion until brown and set aside.
Return the beef, bacon and onions to the dutch oven and add salt and pepper and toss then add 1 Tbs of the flour and toss.
Place in the hot oven for 4-5 minutes, toss with second Tbs and return to oven for 4-5 minutes.
Remove from oven and reduce the heat to 325 F.
Stir in the wine and 2 cups broth until the meat is just covered, add the tomato paste, garlic, carrots and herbs and cook on the lower third of the oven for 1 1/2 hours or so. Add the potatoes and braised pearl onions and cook for another 1 hour. The meat is done when it is pierced easily with a fork.
To braise the pearl onions and potatoes…
Add 1 Tsp butter and 1 Tsp olive oil to a hot skillet and add potatoes and pearl onions. Stir in reserved beef broth and simmer for 20 minutes or so adding broth as necessary until the onions are browned but not deconstructed.
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