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  Added: Apr 07, 2006  •  Visited (789)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beef Stew With Red Wine
(Boeuf Bourguignon)
What You Need:
THE ONIONS
  • ½ pound lean salt pork, cut into strips (lardons) about 1½ inches long and ¼ inch in diameter
  • 1 quart water
  • 1 tablespoon butter
  • 18 to 24 peeled white onions, about 1 inch in diameter

    THE MUSHROOMS
  • 3 tablespoons butter
  • ¾ pound fresh mushrooms, whole if small, quartered or sliced if large

    THE BEEF
  • 3 pounds lean boneless beef chuck or rump, cut in 2-inch chunks
  • Bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together
  • 2 tablespoons finely chopped shallots or scallions
  • ¼ cup very finely chopped carrots
  • 3 tablespoons flour
  • 1 cup hot beef stock, fresh or canned
  • 2 cups red Burgundy or other dry red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley

  • How To Cook:
    1. To ensure that no one element in your boeuf bourguignon is overdone, cook the onions, mushrooms and beef separately before finally combining them. Although the different steps may be taken simultaneously, it is easier to deal with them one at a time.

    2. THE ONIONS: Preheat the oven to 350°F. To remove excess saltiness, the salt pork should be blanched by simmering it in 1 quart of water for 5 minutes; drain on paper towels and pat dry. In a heavy 8- to 10-inch skillet, melt 1 tablespoon of butter over moderate heat, and in it brown the pork, stirring the pieces frequently, until they are crisp and golden. Remove them with a slotted spoon and set aside to drain on paper towels.

    3. In the rendered fat left in the skillet, brown the onions lightly over moderately high heat, shaking the pan occasionally to roll them around and color them as evenly as possible. Transfer the onions to a shallow baking dish large enough to hold them in one layer, and sprinkle them with 3 tablespoons of pork fat. (Set the skillet aside, leaving the rest of the fat in it.)

    4. Bake the onions uncovered, turning them once or twice, for 30 minutes or until they are barely tender when pierced with the tip of a sharp knife. Remove from the oven and set aside.

    5. THE MUSHROOMS: While the onions are baking or after they are done, melt 3 tablespoons of butter over moderate heat in an 8- to 10-inch enameled or stainless-steel skillet. When the foam subsides, cook the mushrooms, tossing and turning them frequently, for 2 or 3 minutes, or until they are slightly soft. Add the mushrooms to the onions and set aside.

    6. THE BEEF: Make sure the oven is preheated to 350°F. Pour almost all of the rendered pork fat from the skillet in which the onions browned into a small bowl, leaving just enough to make a thin film about 1/16 inch deep on the bottom of the pan. Over moderately high heat, bring the fat almost to the smoking point.

    7. Dry the beef with paper towels, then brown it in the fat, 4 or 5 chunks at a time to avoid crowding the skillet. Add more pork fat as needed. When the chunks are brown on all sides, remove them with kitchen tongs to a heavy, flameproof 4- to 6-quart casserole. Bury the bouquet garni in the meat.

    8. After all the beef is browned, add the chopped shallots and carrots to the fat remaining in the pan and cook them over low heat, stirring frequently, until they are lightly colored. Stir in the flour. (If the mixture looks dry, add a little more pork fat.)

    9. Return the skillet to low heat and cook, stirring constantly, until the flour begins to brown lightly, but be careful it doesn't burn. Remove from the heat, let cool a moment, then pour in the hot beef stock, blending vigorously with a wire whisk.

    10. Blend in the wine and the tomato paste and bring to a boil, whisking constantly as the sauce thickens. Mix in the garlic, thyme, sauteed pork strips, salt and a few grindings of black pepper, and pour the sauce over the beef, stirring gently to moisten it thoroughly.

    11. The sauce should almost, but not quite, cover the meat; add more wine or beef stock if needed. Bring to a boil on top of the stove, cover tightly, and place the casserole in the lower third of the oven.

    12. Let the beef cook, regulating the oven heat so the meat simmers slowly, for 2 to 3 hours, or until the meat is tender when pierced with the tip of a sharp knife.

    13. Then gently stir the browned onions and mushrooms, together with any juices that may have accumulated under them, into the casserole. With a large spoon, gently mix the beef and vegetables with the sauce in the casserole. Continue baking for another 15 minutes. To serve, remove the bouquet garni and skim off any fat from the surface.

    14. Taste the sauce and season it with salt and pepper if needed. Sprinkle the beef with parsley and serve it directly from the casserole, or for more formal occasions, transfer it to a deep, heated platter.
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Mushrooms
    Dish » Stew

     





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