A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Beef Bourguignon March 4, 2010

Filed under: Beef — tiffanyrose913 @ 3:26 pm

Since I just watched Julie & Julia ( and loved it! ) , and JUST went to the Smithsonian to see Julia Child’s kitchen, I knew I had to make this dish.  I also knew that I would need ALL DAY to make it – so this winter was perfect, because we were snowed in for most of it!  Just a little bit of sarcasm there 🙂  Anyways, this was really good, and me and Mike really enjoyed it – something I can cross off my “Have to make” list to prove to yourself that you actually can do it!

  • One 6-ounce piece of chunk bacon
  • 3 1/2 tablespoons olive oil
  • 3 pounds lean stewing beef, cut into 2-inch cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • Salt and pepper
  • 2 tablespoons flour
  • 3 cups red wine
  • 2 1/2 to 3 1/2 cups brown beef stock
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1/2 teaspoon thyme
  • A crumbled bay leaf
  • 18 to 24 white onions, small
  • 3 1/2 tablespoons butter
  • Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
  • 1 pound mushrooms, fresh and quartered
  • Cooking Directions

    Cut bacon into small strips.  Simmer for 10 minutes in 1 1/2 quarts water. Drain and dry.

    Preheat oven to 450 degrees.

    Sauté bacon in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

    Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the bacon.

    In the same fat, brown the sliced vegetables. Pour out the excess fat.

    Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

    Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

    Remove casserole and turn oven down to 325 degrees.

    Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

    Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

    Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

    While the beef is cooking, prepare the onions and mushrooms.

    Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

    Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible.  Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

    Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender. Remove herb bouquet and set onions aside.

    Wipe out skillet and heat remaining oil and butter over high heat. Add mushrooms.

    Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

    When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

    Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms on top.

    Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Garnish with Parsley.

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