Today I assembled Boeuf Bourgignon, which will be our Christmas dinner. And here’s how I did it.
Note that this is one of those recipes where I really don’t measure. Just kind of put things together until it seems right.
First, I hauled out the ingredients.
Pictured there is about three pounds of stew beef there, a bottle of Pinot Noir, a one-quart carton of beef stock, bacon, garlic, pearl onions, and mushrooms.
I have three cartons of mushrooms: regular white mushrooms, baby portobellos, and cromini. I like to use a variety of mushrooms for added flavor, and I used a total of about 12 ounces of them. Sliced.
First thing. put a tablespoon or so of vegetable oil in a large heavy pot and gently saute about a tablespoon of chopped garlic just until it releases its aroma and is lightly browned. Remove the garlic from the pan with a slotted spoon and let it drain on a paper towel.
Chop 4 or 5 slices of bacon into 1-inch pieces and cook them in the pot until they are browned.
Remove them from the pan and drain on paper towels.
Cut the beef in approximately 1.5 inch chunks — just try to make sure that the pieces are about the same size so they’ll cook evenly.
Put approximately 1/2 cup of flour in a gallon ziplock bag, along with 1/2 tsp. salt and a few shakes of pepper. Put about one-quarter of the beef cubes in the bag, seal it, and shake it to coat the cubes with flour.
Place the cubes in the pot and brown them in the bacon fat, turning them to brown all sides. Remove from the pot.
Repeat this process until all of the beef has been browned.
Pour 1 cup of beef stock and 1 cup of wine into the pot and stir over medium heat until you have thoroughly deglazed the pan. Return the beef, bacon, and garlic to the pan. Add the mushrooms and pour in equal amounts of stock and wine just to cover. Add 1/2 tsp of salt and 1/4 tsp of pepper and a couple of bay leaves.
Reduce the heat and simmer, covered, for 1 -1/2 hours, stirring occasionally. At the end of this time, add 1 pound of pearl onions and cover and simmer for another 20 to 30 minutes.
Adjust the seasoning at the end of this time and remove the bay leaves. You can either serve over rice or noodles immediately, or let cool and store in the refrigerator in air-tight containers. I always make this a day or two before I plan to serve it, because I think it’s much better re-heated.
Lucy did lift a finger to help me, but this is as far as she got: