Tuesday, November 17, 2015

Boeuf Bourguignon - Caity


Bouef Bourguignon. If you can say that without doing it in Julia Child's voice, you are a much more mature person than I. If you must do so in her voice, we obviously have a lot in common and I already like you a little bit more. If you have no idea what I'm talking about please watch this SNL skit as soon as possible.  Even if you've already seen it, watch it again! 

Beyond all the laughs, Bouef Bourguignon is amazing and while this is not Julia Child's recipe, this classic French dish became popular in the US because of her. It's not just beef stew (which is also great in it's own category). Boeuf Bourguignon builds flavor from the base (meat cooked in bacon grease and deglazed with red wine, yum!). It is quintessential "cold weather" food, I know you'll enjoy it. What is even better is that it tastes better the day after - SO make it on a slow Sunday and save it for a busy weekday! It can be served straight up, or over mashed potatoes, or noodles or with some nice crusty bread. I must insist you take your time while cooking this dish and enjoy yourself! Maybe watch "Julie and Julia"?

P.S. This recipe comes from the Kitchn 

Serves 6

Two years ago: Thanksgiving Turkey
Four years ago: Chex MixCrab and Brie Soup
Five years ago: Thanksgiving Stuffing


what you'll need: 

8 oz. thick-cut bacon (5 to 6 slices), diced
2 1/2 to 3 lbs beef chuck roast, round roast, or other similar cut, cut into 1 to 2 inch cubes
2 cups good red wine, divided
2 medium yellow onions, thinly sliced
3 stalks celery, diced
3 medium carrots, diced
2 cloves garlic, minced
1 Tbsp. tomato paste
3 to 4 sprigs fresh thyme
1 bay leaf
1 cup beef or chicken broth, plus more if necessary
1 lb button mushrooms, sliced 
parsley, diced to serve
optional: mashed potatoes, cooked noodles or crusty bread to serve 

Preheat the oven to 300 F. 
In a large skillet, cook the diced bacon over medium-high heat until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with paper towels to drain. (note: don't eat all the bacon bits, you will use them later!)

Pour off (and reserve!!!) all but a tablespoon of bacon fat from the pan. Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. Begin to sear the meat in batches by add a single layer of beef cubes to the pan to sear — do not crowd the pan. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan.



Transfer the seared meat to a large Dutch oven or large oven-proof pot. Deglaze the pan with 1/4 cup of red wine. Scrape any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the red wine over the seared meat in the Dutch oven.

Add 1 Tbsp. of leftover bacon grease to the pan. Continue to sear another batch of meat, deglazing the pan with wine between each batch.

When all the meat is cooked, add another Tbsp of bacon grease to the pan, and reduce the heat to medium. Cook the onions with a 1/4 tsp salt until soft and browned (about 6 to 8 minutes). Add the carrots and celery and cook until softened. Add the garlic and tomato paste and cook for another minute or so.

Transfer the vegetable mixture to the Dutch oven.

Add 1 more Tbsp. of bacon grease (or if you've run out, use olive oil) and cook the sliced mushrooms with 1/4 tsp. of salt  until they have released all their liquid and it has evaporated and the mushrooms are golden brown (about 8 minutes). Transfer the mushrooms to a clean bowl and set aide (they will be added in with the bacon bits at the end of cooking).

Stir 1 tsp of salt into the beef and vegetable mixture in your Dutch oven. Tuck in the sprigs of thyme and the bay leaf. Pour the stock and remaining red wine over the beef and vegetables. The liquid should not quite cover the beef and vegetables; the ingredients should still be poking out from the surface of the liquid. Add more stock if necessary.

Cover the pot and place in the oven. Cook for 2 hours. The dish will be done when the meat falls apart easily with a fork. Once the meat is cooked removed from the oven and stir in the reserved bacon bits and mushrooms. Cook over medium heat until the mushrooms are warmed through, about 10 minutes.

Serve in bowls over mashed potatoes, cooked noodles, or with some nice crusty French bread. Sprinkle with parsley before serving. 
 
Two years ago: Thanksgiving Turkey
Four years ago: Chex MixCrab and Brie Soup
Five years ago: Thanksgiving Stuffing



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