Guys, this is not a weekday dish! I don’t know what I was thinking when I decided to cook this on a Tuesday (I think a lot of it had to do with the grocery store being out of everything else) but seriously, save this for a Sunday and preferably when it’s cold outside and not 70 degrees.
I’d been meaning to try this recipe for months and even though the final outcome was less than satisfactory, the recipe itself is great. The ingredient list is simple and easy to prep, the 3+ hour cooking time (yes, on a weeknight) was mostly unattended – I prepped the next night’s dinner during the 2 hours this was in the oven – and the final dish had amazing flavor. I think where I went wrong was the cut of meat that I picked up for the stew meat. Rump steak apparently is nowhere near as tender as chuck or sirloin and the end result was tasty but incredibly dry.
It was a disappointing result, especially after so much time spent in the kitchen, but I’m definitely planning on making this one again another day with some better meat.
Beef Bourguignon, serves 8
Source: French Food at Home
For the stew
- 4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks
- 2 Tbs olive oil
- 2 carrots, peeled and halved
- 2 onions, peeled and halved
- 4 garlic cloves, crushed
- ¼ cup all-purpose flour
- 1 (750ml) bottle red wine
- 4 cups beef stock
- 1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs
For the garnish
- 1 Tbs olive oil
- 6-8 slices bacon, cut into lardons
- 40 baby onions, peeled
- 16 ounces mushrooms
Preheat the oven to 325 degrees F. Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.
Heat the oil in a large casserole. Working in batches, brown the meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Add the wine and stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
While the meat cooks, prepare the garnish. Heat the oil in a pan, brown the bacon, and remove. Add the onion and cook until browned all over, remove. Finally, brown the mushrooms and remove. Deglaze the pan with ½ cup water, reduce, and then pour over the garnish. Set aside.
When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover and simmer until the onions are tender and the flavors have blended, about 10 minutes. Adjust the seasonings. Serve.