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Beef Bourguignon II: An Easier Recipe
Nov 9th, 2012 by

This is a good recipe to keep in your repertoire now that colder days approach.

This is a good recipe to keep in your repertoire now that colder days approach.

Here’s a quicker and easier recipe than Julia Child’s boeuf bourguignon.

With temperatures in the 40s yesterday I was looking to make something in my dutch oven. So I looked on the Staub website and found this recipe. It’s time consuming (needs two hours in the oven) but pretty simple to make and dirties only one pan: your dutch oven.

Once you crisp the bacon, brown the beef, and saute the mushrooms, you throw everything back into the dutch oven and wait 2 hours for it to be done. I don’t have the steamer insert so I didn’t make the potatoes as described in this recipe on the Staub website. Instead I opted for mashed potatoes and some crusty bread.

Beef Bourguignon (From the Staub Website)

Ingredients:

  • Salt, to taste
  • 5 slices thick-cut smoked bacon, cut into 1/2-inch pieces
  • 1/2 lb. crimini mushrooms, stems removed and cut into quarters
  • 2 1/2 lb. beef chuck roast, cut into 1-inch cubes
  • 1 cup beef broth, divided
  • 3 Tbs. all-purpose flour
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1/2 lb. whole pearl onions, peeled
  • 3 cloves garlic, peeled
  • 1 Tbs. tomato paste
  • 1/3 cup brandy
  • 3 cups red Burgundy wine or Pinot Noir
  • 1 bouquet garni
  • Freshly ground pepper, to taste
What I did:
Heat a 5 qt. cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate.

Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.

Season the beef generously with the salt and pepper. Over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch. Transfer the beef to a plate.

After the last batch of beef is browned, deglaze the cocotte with 1/2 cup beef broth, scraping up the browned bits with a wooden spoon.  Return all the beef, bacon, and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute.

Add the carrots, pearl onions, garlic, and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.

Transfer to the oven and cook for 1 hour. Check the stew and give it a stir. Continue cooking the stew, covered, until the beef is fork-tender, 30 to 45 minutes more. Taste the liquid and season with salt and pepper, if desired, and discard the bouqet garni.

Spoon the beef bourguignon into a shallow bowl. Serve with potatoes and garnish with parsley.

Find more recipes in the Food section.

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