BOEUF BOURGUIGNON

Make this for someone you love! Beef Stew with a decidedly French attitude. It’s something to be savored and shared. Here’s how it’s done:

Ingredient List:

2 garlic cloves
2 onions
2 carrots
fresh parsley
stick of celery
fresh thyme
1 bay leaf
pepper from the mill
kosher salt
1 bottle of dry wine – preferably Burgundy
vegetable oil
3 lbs of stew beef, cubed
2 T flour
1 T tomato paste
3 fresh tomatoes
1/2 lb bacon
3/4 lb mushrooms

Smash the garlic

slice the onions and place in a large container with the garlic

slice the carrots and add

place a few sprigs of thyme on a piece of celery

add a little parsley and a bay leaf

tie it with string – bouquet garni!

add it to the pot with a good sprinkling of kosher salt and some pepper from the mill and some additional chopped parsley

add the beef

and the wine, sprinkle the top with a little vegetable oil

marinate for twelve hours and then….

Remove the meat, vegetables and bouquet garni from the liquid and drain on paper towels

Heat about 1/4 cup of vegetable oil in a skillet until very hot and brown the meat on all sides

remove the meat to a large bowl and let rest

drain the oil from the frying pan, add about 2T of fresh oil and saute the vegetables, move to a large dutch oven

Reduce the heat to medium, add the beef, sprinkle with the flour and stir well. Stir in the tomato paste and cook for a minute, add the reserved marinade, bouquet garni and the tomatoes (quartered). Add enough water to completely cover the ingredients

Bring to a boil and cover with a buttered round of parchment paper and then with a lid. Transfer to the oven at 375 degrees and cook until the beef is tender, about 2 1/2 hours

when you take it out of the oven, let it sit

while you saute the bacon and mushrooms

Add the bacon and mushrooms to the pot, let it cook over medium heat for about 15 minutes.

Garnish with homemade croutons, if desired. I just had mine in a big bowl with some crusty bread and a glass of Burgundy. Oooo laa laa!

adapted from Le Cordon Bleu at Home

If you don’t have any Burgundy, Pinot Noir is a good substitute!

xxoo,

RMW

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