Boeuf Bourgionion Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbls Olive Oil
8 oz good bacon, diced
2 1/2 - 3 lbs. beef chuck cut into 1-in cubes
Kosher salt
Freshly ground pepper
1 lb. carrots, sliced diagonally into 1-in chunks
2 yellow onions, sliced
2 cloves garlic, chopped
1/2 cup Cognac or good brandy
1 bottle good dry red wine (Burgundy)
2 - 2 1/2 cups canned beef broth
1 Tbls. tomato paste
1 tsp. fresh thyme leaves
4 Tbls. unsalted butter, at room temp, divided
3 Tbls. all purpose flour
1 lb. frozen small whole onions
1 lb. mushrooms, stems discarded, caps thickly sliced
1 loaf good crusty bread (Ciabatta)
2-3 garlic cloves, cut in half
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Directions: |
Directions:Preheat oven to 250º.
Dry the beef cubes on a sheet pan layered with paper towels then sprinkle with salt and pepper.
Heat the olive oil in a large Dutch oven (cast iron or enameled is preferred). Add the bacon and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is lightly browned. Remove with a slotted spoon to a large plate.
In batches in single layers, sear the beef in the hot oil for 3-5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon.
Toss the carrots, onions, 1/2 Tbls. salt and 2 tsp. pepper into the fat in the pan and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alsohol. Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover with a tight-fitting lid, and place it in the oven for about 1 1/4 hours, or until the meat and begetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.
Combine 2 Tbls. of the butter and the flour with a fork and stir in to the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 Tbls. butter until lightly browned then add to stew. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes. Season to taste.
Rub thick slices of the bread with the cut side of garlic. Place on sheet pan and toast in a 350º oven for 3-5 minutes. You're just toasting the bread, so don't let it burn.
Serves 6-8 |
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Personal
Notes: |
Personal
Notes: Hazen loves a good beef stew in the winter. After making this, the beef stew is no more! This is Ina Garten's recipe and is the best....better than Julia's in my opinion!
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