try this: beef bourguignon

After seeing Julie and Julia, I’ve been dying to make Beef Bourguignon. And when my new Le Creuset French Oven arrived on my doorstep (in FLAME!) it was the first thing I wanted to make. I don’t have Julia’s cookbook, so I used Ina’s (since she’s my go-to girl!). It took forever, but it wasn’t hard and tasted totally amazing!! Please note the part in the recipe that calls for lighting the pan on fire. (My new pan! ON FIRE!!!) I was terrified, but I did it! My husband took a picture of my terrified face to prove it!

Beef Bourguignon

CSC_0082-1 Ingredients

  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/2 cup Cognac
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can (2 cups) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

  • Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
  • 1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F.

Heat
the olive oil in a large Dutch oven. Add the bacon and cook over medium
heat for 10 minutes, stirring occasionally, until the bacon is lightly
browned. Remove the bacon with a slotted spoon to a large plate.

DSC_0039-1 Dry
the beef cubes with paper towels and then sprinkle them with salt and
pepper. In batches in single layers, sear the beef in the hot oil for 3
to 5 minutes, turning to brown on all sides. Remove the seared cubes to
the plate with the bacon and continue searing until all the beef is
browned. Set aside.

DSC_0051-1 Toss the carrots,
and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat
in the pan and cook for 10 to 15 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 alcohol. Put the meat and bacon back into the pot with the juices.
Add the bottle of wine plus enough beef broth to almost cover the meat.
Add the tomato paste and thyme. Bring to a simmer, cover the pot with a
tight-fitting lid and place it in the oven for about 1 1/4 hours or
until the meat and vegetables are very tender when pierced with a fork.

Combine
2 tablespoons of butter and the flour with a fork and stir into the
stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of
butter for 10 minutes until lightly browned and then add to the stew.
Bring the stew to a boil on top of the stove, then lower the heat and
simmer for 15 minutes. Season to taste.

To
serve, toast the bread in the toaster or oven. Rub each slice on 1 side
with a cut clove of garlic. For each serving, spoon the stew over a
slice of bread and sprinkle with parsley.

Recipe Origin: Barefoot in Paris

About Melissa

Melissa is founder of Girlymama and co-founder of the mom fashion blog, All Things Chic. You can also find her designing blogs at Eliza Grace Design and on Twitter as Melissa Angert.

Comments

  1. 1
    Tara says:

    We made Julia’s BB for Christmas dinner. Soooo good!
    I love Ina. We made one of her recipes this weekend. It was, of course, amazing! I posted about it here: http://ittybittybookworms.blogspot.com/2010/02/few-of-my-favorite-things.html
    Enjoy your new LeCreuset. I have wanted one forever. Hoping I will get lucky and find one at Marshall’s. Probably wishful thinking!

  2. 2
    Megan says:

    I listened to Julie and Julia in the car and loved it so much that I also listened to My Life in France (both were free from the Chesco library because they are non-fiction – score!). I am not much of a cook but the books made me want to be. You are brave! Would you make it again?

  3. 3

    i will totally make it again! it was fabulous and perfect for entertaining! (its also not expensive to make, so its great for having a dinner party on a budget!)

  4. 4

    Looks yummy! And aren’t you glad you didn’t get a black pan?

  5. 5

    i am!! you guys were so right! color was the way to go! (it looks so fabulous on my oven 🙂

  6. 6
    Jennifer Y. says:

    I also wanted to try Julia’s BB after the movie, but never did. Thanks for posting this recipe. It looks great! I am very scared of lighting anything on fire in my kitchen–I’m accident-prone and who know what will happen! What type of pot can you use other than Le Creuset?

  7. 7
    misty says:

    ok… I am dying to make this too, but I lack the Le Crueset… Can I just tell you now that i am SOOOO Jealous of your good fortune!