Beef Bourguignon
Ah, Bœuf à la Bourguignonne! There are few stews that get this good with so little work. Basically there is no proof that the stew originated in Burgundy, but since the wine used to cook the meat was from there the name stuck. Some people first lard and cook the beef in the oven, which will result in tender beef, but its just too much work for too little gain if you ask me. Using the method below you just use your trusty stew pot and optionally a bowl for the marinade.
Ingredients
- 1 kg lean beef cut into chunks
- 200 gr bacon diced
- 3 bay leafs
- 1 large white onion chopped
- 3 or 4 cloves of garlic sliced
- 10 small potatoes whole
- 8 pearl onions peeled
- 4 carrots in thick slices
- 1 bottle (750ml) of red wine
- 3 tablespoons olive oil
- 1/2 cup of whole wheat flour
- 1 teaspoon thyme
- 1 cup tomato sauce
- 1 bunch of chopped parsley to garnish
- Salt and pepper
Instructions
I like to marinate my beef for at least 4 hours, to do this, salt the beef chunks and set them in a large bowl, cover them in red wine and add the thyme, bay leaves and some pepper.
When you are done marinating, take out the meat and squeeze it over the bowl until it is no longer soaked. After that, place it on the board and dry it thoroughly using a hairdryer. Set your stew pot on the stove and add 2 tablespoons of olive oil on high heat, meanwhile sprinkle the flower on the meat until all sides are powdered and put it in the pot to braise. You should end up with a crusty bottom of burnt flour and wonderfully sealed beef chunks. As the chunks finish sealing, take them out and put them back in the marinade, add more oil to the pot and continue until you are done searing the beef.
Don't even think about removing the burnt bit at the bottom of the pot, that's where the magic is.
Next put the bacon in the pot and let it release the grease before adding the chopped onion. When the onion starts turning translucent add the garlic. By now your kitchen should smell delicious, so take a minute to appreciate that, and then dump the beef and the marinade into the pot also adding the tomato sauce and any remaining wine you have.
When the wine hits the hot pot it will loosen the crusty bits at the bottom, so make sure to scrape those free with your spatula. Wait for it to boil before turning down the heat to medium or low. Low heat will take longer to soften the beef, but it will be more rewarding in texture.
After at least 1 hour (2.5 on low heat) your beef should be tender, but not ready. Just make sure the meat is soft before you continue and add your vegetables, and as usual order is important. First add the potatoes, and pearl onions. Boil them for 20 minutes. Finally add the carrots and wait another 15 minutes so they are tender but not mushy.
Serve hot in bowls and garnish with a little parsley (not too much) on top. This stew will serve four to six hungry stewlovers.