I figured that I would pick something truly off the map for me to bring in the New Year. And that would be the famous Beef Bourguignon...a dish that I can barely pronounce (due to taking Spanish and not French in high school) and certainly not spell (for the same reason)! LOL! However, I am oh so glad that I tried this one out because it was TASTY! And besides, you get to feel like a "real" cool when you cook with wine and who doesn't love that?;-) So here goes!
Beef Bourguignon
Ingredients:
2.2 lbs chuck steak
4 1/2 oz bacon
12 pearl onions
2 oz butter
1.1 lbs carrots
Freshly prepared bouquet garni:
-1 sprig of thyme
-1/4 bay leaf
-2 sticks of celery
-4 sprigs of parsley
1 tbsp flour
1 tbsp tomato concentrate
1 liter 9 (1 3/4 pt) good red wine
2 cloves of garlic
salt/pepper
Preparation
Ask your butcher to cut the meat into egg-sized cubes.
Remember to take the meat out of the fridge at least 1/2 hour before use. Remove the rind and dice the bacon.
Peel the onions but leave them whole.
Melt the butter in a cocotte, then add the onions and the bacon and let them brown for 2 to 3 minutes, stirring regularly with a wooden spoon. Season the meat with salt and ground pepper, then add to the casserole dish and brown on each side.
While the meat is browning, peel the carrots, rinse them quickly under running water and cut them into 5 cm (2") strips before adding them to the casserole.
Carefully wash the parsley and the celery. Remove the stringy parts of the celery and then tie together the thyme, the bay leaf, the parsley and the celery to make your bouquet garni.
Add to the casserole dish.
Brown all the ingredients for approx. 30 minutes, then remove the meat, putting it aside in a warm place.
Add the flour to the cocotte and stir well with a wooden spoon. As soon as it changes color, add the tomato concentrate and stir again. Add the red wine little by little, thinning down the sauce as it thickens and stirring all the time. Season using a pepper mill. Add the two cloves of garlic after having peeled and crushed them. Continue stirring with the wooden spoon.
Once you have obtained a smooth sauce, return the meat to the cocotte, cover and leave to simmer for approximately 2 1/2 hours over low heat.
15 minutes before the end of cooking, heat the plates, and possibly a serving dish if you prefer not to take the cocotte to the table (I'll just admit that I didn't go this far;-)
I served it with mashed potatoes and let's just say, there were NOT many leftovers!
Rating: 4 out of 5 ladles
*This was a result of the need for more practice, not the recipe:-)
Allergens: wheat, milk, beef, onions, garlic
*Could substitute a different thickening agent such as cornstarch or tapioca flour for wheat and dairy free substitute for the butter.
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2 comments:
i am convinced that all dishes with foreign language titles sound much tastier and are a lot more fun to make!=) this sounds great. i never buy onion pearls, but i bet chopped onions would work great, too, huh. yum!
It does feel that way, doesn't it?:-) I actually found the tiny onions in the frozen section, if you decide to get them. I figured that way they'd stay good for the next time since I can't imagine I'll use them for anything else either!
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