Beef Bourguignon is a favorite in our household during the wintertime, especially the Eve of Christmas Eve or as my dear friend, Tom Dees says, “Christmas Eve Eve.” It’s rich and boozy and turns regular old steak and potatoes into something heavenly (and I’m not just saying that because of the booze).
Originating from Burgundy, a region in France, this dish became ever so popular with Julia Childs. Many people are intimidated by Julia’s recipe, but this recipe is a little bit easier and tastes just as good (if not better). My family prefers a recipe that was featured in Parade Magazine December 13, 2009. For those of you who don’t know what Parade Magazine is, it is a feature magazine inside the Commercial Appeal every Sunday and can be found online at http://www.Parade.com.
Below is the recipe:
For a memorable meal, try Beef Bourguignon—the French stew Julia Child made famous. This version is much easier—leaving you time to make a special starter and dessert.
- 2 1/2 lbs. round roast, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour, divide
- 1 Tbsp olive oil
- 8 oz. slab bacon, diced
- 2 medium yellow onions, sliced
- 4 large carrots, cut on the diagonal into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 2 garlic cloves, thinly sliced
- 1 bottle dry red wine
- 2 Tbsp tomato paste
- 2 bay leaves
- 1 tsp fresh thyme
- 2 Tbsp unsalted butter, at room temperature
- 1 lb. frozen pearl onions
- 10 oz. white mushrooms, quartered
Active Time: 25 min.
Total Time: 2 hours
3. Brown beef in small batches, about 2 to 3 minutes per side. Remove from pan and set aside.
4. Add yellow onions, carrots, and celery to the pan; season with 2 tsp each salt and pepper. Cook until onions are translucent, about 10 minutes, stirring occasionally. Stir in garlic and cook an additional 2 minutes. Return beef to the pot and add wine plus 1 to 2 cups of water (enough to cover the beef). Stir in the tomato paste and add the bay leaves and thyme. Bring to a boil; reduce heat to very low, then simmer, covered, until beef is very tender, about 1 1/2 hours.
5. In a small bowl, use a fork to combine the softened butter with the remaining flour. Stir flour mixture into the stew. Add pearl onions, mushrooms, and reserved bacon. Bring to a boil, then reduce to a low simmer. Cook until broth is slightly thickened, about 20 minutes. Ladle into individual bowls over mashed potatoes and serve.
