Tuesday, January 29, 2013

Bœuf Bourguignon


Edited with Kim Klassen's texture "minus 43", blended in soft light at 100% and texture removed from the food again. 
This is for this week's Texture Tuesday.

Last Saturday I wanted to serve one of those slow cooked, rustic meals for dinner. I thought about what to do and looked through one of my most favorite cookbooks that I found a couple years ago in a sale.


This cookbook has all kinds of tasty meals from around the world, including France, Italy, Thailand and Mexico. The recipes are explained very well and it's easy to follow them (I think). The measurements are both in metric as well as what is used in the US. I especially like the French recipes, and on a cold night Bœuf Bourguignon seemed just right.

You need quite a lot of ingredients. However, once the prep time is over and you've started the meal, it's not as complicated as it might look. The best part is that you throw the entire thing into the oven and let it cook for two hours, while the most delicious smells wave through your house. This recipe makes 6 - 8 servings.

So, this is what you need:


- 8 tbsp (75g) flour
- salt and freshly ground pepper
- 3-4 lb (1,5 - 2 kg) beef chuck, cut into cubes
- 2 slices thick-cut bacon, diced
- 2 carrots, sliced
- 2 ribs celery, sliced
- 1 yellow onion, diced
- 1 lb (500 g) thawed frozen pearl onions
- 1 tsp peppercorns
- 1 bottle (750 ml) Burgundy or other medium-bodied red wine
- 1 can (28 oz / 875 g) diced tomatoes, drained
- 1 cup (250 ml) beef stock
- 1 tbsp tomato paste
- 2 tbsp unsalted butter
- 1/2 lb (250 g) cremini or button mushrooms, sliced


In a shallow bowl, stir together 3 tbsp of the flour, 1 tsp salt, and 1 tsp pepper. Turn the beef pieces in the seasoned flour, shaking off any excess. (I actually use way less salt)

Preheat the oven to 350 F (180 C). Have ready a plate lined with paper towels.


In a Dutch oven or large, heavy pot over medium heat, sauté the bacon until it renders most of its fat, 4-5 minutes. Using a slotted spoon, transfer the bacon to the paper towels and set aside.


Working in batches if necessary, cook the beef in the rendered bacon fat, turning frequently, until browned on all sides, about 10 minutes. Using the slotted spoon, transfer the beef to another plate and set aside.


Add the carrots, celery, yellow onion, pearl onions, and peppercorns to the pot. Cook over medium-high heat, stirring often, until the onions and carrots begin to brown, about 5 minutes.


Pour in the wine and deglaze the pot, scraping the bottom with a wooden spoon to dislodge any browned bits. Stir in the tomatoes and stock and bring to a boil.


Stir in the remaining 5 tbsp flour and the tomato paste and cook, stirring often, until the mixture has thickened, about 1 minute. Return the beef and bacon to the pot. Season with salt and pepper.


Cover, transfer the pot to the oven and cook, stirring occasionally, until the meat is very tender, about 2 hours.


When the stew is nearly ready, melt the butter in a frying pan over medium-high heat. Add the mushrooms and cook, stirring often, until they release their moisture and become tender and brown, about 5 minutes.


This is the moment when I add something that is not in the recipe - a little bit of lemon zest finished salt, a present from a friend. It gives the mushrooms this tiny little bit of extra, it adds just a hint of lemon which always goes well with mushrooms.


Add the mushrooms to the stew just before serving. Divide the stew among warmed shallow bowls and serve at once. Enjoy!




15 comments:

Kay L. Davies said...

Oh, this sounds delicious, Carola, and so perfect for the weather we're having here. You wouldn't believe how cold it is. It's -22 Celsius, but feels like -32 with the wind chill.
That's 25 degrees below zero Fahrenheit. And my dog has been outside three times already today. I have to go shopping in a couple of hours, and am not looking forward to walking from here to the car, or from the car to the store.
K

Sally H said...

My mouth is watering! That looks so delicious! I haven't made boeuf Bourguignon for many years. I will be doning it again soon now you have reminded me. Thank you x

Stephanie said...

This looks so delicious especially on a cold winter's night. I wish it was on my dinner table.

Diana Seal said...

Looks Yummy, the pictures make my mouth water and I can just imagine how good it smells!!!
Thanks for sharing the recipe!
Have a great week!
Diana

mybearsnme said...

WOW does that look gooood... can I come over for dinner? :)
I nominated you for the Liebster Award - see my blog for Jan 29 at http://leftoverchocolatestitches.blogspot.ca/2013/01/i-am-liebstered-and-how-to-spend-day.html

Andria said...

Looks DELICIOUS!!

La Vie Quotidienne said...

Oh this makes my mouth water. I have always used Julia Child's recipe to make this...I like the idea of using the extra flavoring of the lemon. Yummy!

Beverly said...

Wonderful photos of your many steps, but the end result look absolutely delicious!!

Marianne said...

Yum.I could smell it cooking all the way over here. Stop by for a visit. I am blogging again. Oh when you come....bring some stew. I'll make a pie.

Maria Ontiveros said...

This makes me so hungry!!! It looks delicious (and great job on the photography, too).
Rinda

Debbie said...

This sure looks good! And your photos, awesome!

see you there! said...

Perfect winter meal. I'll bet that additional bit of lemon/salt was really great.

Darla

patty said...

Oh, Carola, you are ambitious! Since I have become so involved in art and photography, I fear the cooking end of things has born the brunt.... I used to actually make recipes from cookbooks and did enjoy it, but lately, well, it's not happening. Maybe one of these days... you are tempting me, because this does look divine!! (and so well documented and photographed!)

Ginnie said...

OMG. And you didn't invite me??!!

CJ STITCHING AND BLOOMS said...

That beef stew recipe looks very very yummy. I must give it try. Thanks for sharing. Hugs Judy