This recipe was so good that I don’t have any photos of the finished product. We ate it. All of it.
Before making it, I told my sister about my plans and she suggested that I talk in that super obnoxious Meryl Streep version of Julia Child’s voice. So I did. Only I said terrible vulgar phrases in her voice. It was really funny. I also did something I’ve always thought would be cool… I took a swig of wine straight out of the bottle. Turns out that wasn’t cool.
Needless to say, the husband was stoked when it was done and we almost argued over leftovers.
With that, I applaud Ina in creating the easiest recipe for Beef Bourguignon you’ll ever find.
Makes: Not enough…ever. But probably 10 servings
Time commitment: 2 hours
1 tablespoon good olive oil (let’s be real, I’ve never met a bad olive oil)
8 ounces dry cured center cut applewood smoked bacon, diced (yeah, it’s got bacon and it’s glorious)
2 1/2 pounds chuck beef cut into 1-inch cubes
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 cloves chopped garlic (or garlic you’ve put through the garlic press)
1 1/2 cups red wine (I decided to use Chianti instead and quote that creepy part from Silence of the Lambs…total creep, I know)
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound pearl onions (no skins)
1 pound fresh mushrooms stems discarded, caps thickly sliced
Making the stuff
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a high sided pan (or a Le Cruecet if you’re a super lucky cook and have one…hint hint)
- Add the bacon and cook until it’s done
- Remove the bacon with a slotted spoon to a large plate covered in paper towel to drain some of the grease
- DO NOT DRAIN PAN OF GREASY OILY GOODNESS
- Cube beef into one ince pieces
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
- In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
- Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
- Add the garlic and cook for 1 more minute.
- Add the wine to the pan and stand back. Hot booze makes a lot of sizzle and smoke.
- Transfer everything to a big enough pot to hold a lot of stuff (I used a big double eared kettle)
- Put the meat and bacon into the pot with the juices.
- Add the beef broth and a bit more red wine if you haven’t drank it all by now to almost cover the meat.
- Add the tomato paste and thyme.
- Bring to a simmer, cover the pot with a tight-fitting lid and heat gently on low for approximately 30 minutes or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
- Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
- Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast some bread in the oven and set out to be devoured along side the life-changing recipe.