Beef Bourguignon!March 31, 2008 at 10:53 am | Posted in Dinner | Leave a comment
Hey! More beef! Grandma came up with this idea for our usual Sunday feast (using the new dutch oven!)
Just look at that delicious and succulent protein (bacon too!) and eating it atop the crusty baguette slices is really tasty.
She started the recipe in the morning and then I finished it off! It is adapted from Ina in Barefoot in Paris.
1 tablespoon good olive oil
12 ounces maple cured bacon, diced (next time get unsweetened! apparently the sugar burned!)
3 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 teaspoons chopped garlic (2 cloves)
1/2 cup Madeira wine
1 (750 ml.) bottle red wine
1 large can (6 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
6 tablespoons unsalted butter at room temperature, divided
6 tablespoons all-purpose flour
1 8oz can whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Baguette, toasted at 300 for 10 minutes and rubbed with garlic clove
1)Preheat the oven to 250 degrees F.Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
2)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 (2 batches!). Set aside.
3)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 Madeira wine (Ina used Cognac and ignited it! But for us, there was none in the pantry and liquor stores are closed!) Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus the beef broth to almost cover the meat. (We could have probably used less than the full six cups of beef broth, but it still turned out okay!) Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
4)Combine 4 tablespoons of butter and the flour with a fork and stir into the stew. Add the canned onions. 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.
5)To serve, toast the bread in the oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread.