Beef Bourguignon … such a fancy name for beef stew! I think the fancy name fools people in to thinking that this is a complicated dish to make. This version does require a little planning ahead though by marinating the beef overnight before making (a step that Food & Drink recommends not skimping on, as it really makes the beef “exceptionally tender”).
This dish can be made even easier by making use of left-over boiled potatoes (or by microwaving them instead of boiling). Peeling the pearl onions can be a bit of a pain, but I think well worth it for this dish. To prepare the pearl onions, boil for 2 minutes then remove to a bowl of ice water. Once cooled, cut off the root end of the onion and then squeeze the other end to slide the skin right off.
This recipe is from the Winter 2008 Food & Drink (from the LCBO people here in Ontario) and think it will make a perfect January weekend meal!
This is a classic beef dish that is slow-cooked for great depth of flavour.
- 2 lbs. stewing beef, cubed
- 2 cups red wine, preferable burgundy
- 1/4 cup vegetable oil for sauteing
- 5 strips of bacon, cut into 1 inch pieces
- 2 cups onion, courselfy chopped
- 2 cups carrot, peeled and coursely chopped
- 1 cup celery, finely chopped
- 2 Tbsp. fresh garlic, finely chopped
- 1 Tbsp. fresh thyme, finely chopped (or 1 tsp. dried)
- 1/4 tsp. ground clove
- 1 cup all purpose flour (for dredging beef)
- 2 Tbsp. tomato paste
- 2 bay leaves
- Cold water
- 1 lb. Yukon Gold potatoes, boiled in their skins until tender, cooled and cubed
- 1 Tbsp. butter
- 1 lb. brown button mushrooms, cleaned, trimmed and halved
- 10 oz. bag of pearl onions, boiled and peeled per package directions (see tip above)
- Salt and pepper
- Marinate cubed beef in the refrigerator overnight, or at least 8 hours in the red wine.
- When ready to make, preheat over to 325° F.
- Remove marinated beef from the refrigerator. In a large Dutch oven, heat 1 Tbsp. oil over medium-high heat.
- Add bacon and saute until browned, about 5 minutes. Remove from pot and set aside in a medium sized bowl.
- Add the chopped onion, carrot and celery to the same pot and saute over medium-high heat until lightly browned, about 5 minutes. Add garlic, thyme and clove and saute for 1 minute. Remove from pot and set aside in bowl with bacon.
- Drain beef from marinade, reserving marinade. Dredge in flour to coat and shake off excess flour.
- Heat 1 Tbsp. oil over medium-high heat in Dutch oven. Work in batches and brown the beef until browned on all sides, adding more oil as needed. When cooking the last batch of beef, stir in tomato paste for the last minute.
- Add vegetables and bacon, beef, bay leaves and the reserved marinade into the Dutch oven and add enough water just to cover. Simmer over low heat for 5 minutes and scrape up all the brown bits from the bottom of the pot. Cover pot with lid and cook in oven for 3 hours. For the last half hour of cooking, add the pre-cooked, cubed potatoes. (Prepare the pearl onions while beef is in the oven, as they will be added to the finished stew as below.)
- Heat butter in a saute pan over medium-high heat. Saute mushrooms until golden. Add pearl onions and cook for 5 minutes longer. When the beef has finished cooking, add mushrooms and onions to the pot, stir, season to taste and serve.
Prep time: 20 min | Cook time: 3 hours | Total time: 3 hours 30 min
Number of servings (yield): 6
From Food & Drink Winter 2008 | Photo