Classique Beuf Bourguignonne

Classique Beuf Bourguignonne

(Classic Beef Burgundy)

Serves 6

(France)

If you've never had it before, Beuf Bourguignon is quite simply the king of beef stews made famous by Julia Childs.  This is a classic recipe but don't be intimidated by the number of ingredients and steps in its preparation,  the result is well worth it.  Use first quality ingredients and pay attention to detail and this recipe won't disappoint.

Ingredients

6 ounces slab bacon, rind removed and reserved, cut into 1/4-by-1 1/2-inch pieces

1 tablespoon olive oil

3 pounds stewing beef, relatively lean, cut into 2-inch cubes, patted dry

1 carrot, thinly sliced crosswise

1 medium onion, sliced crosswise

2 tablespoons all-purpose flour

3 cups of good Burgundy wine

3  cups homemade or canned beef stock, plus ½ cup reserved

1 tablespoon tomato paste

2 garlic, crushed and chopped

½ teaspoon of dried thyme, plus ¼ teaspoon additional for the bouquet garne

1 dried bay leaf, crumbled, plus ½ bay leaf additional bouquet garne

4 fresh sprigs of parsley bouquet garne, plus additional chopped for garnish

1 ½ tablespoons unsalted butter, plus 2 tablespoons additional

1 ½ tablespoons vegetable oil, plus 1 tablespoon additional

24 - 36 cipollini or pearl onions (dependant on size), soaked in warm water for 15 minutes, and peeled

1 pound white mushrooms, trimmed and quartered

Coarse Kosher salt and freshly ground black pepper

Preparation

1.  Preheat oven to 450° F.

2.  Meanwhile, on the stove top heat the olive oil in a Dutch-oven over medium, add the bacon and cook it until it is lightly browned, 5 to 6 minutes. Remove the bacon using a slotted spoon and set it aside on a plate, retain the oil and rendered bacon fat in the Dutch oven.

3.  Increase the heat under the Dutch oven to medium-high and continue to heat the oil and rendered fat until it is just below smoking point (you may test for this by placing one piece of beef in the Dutch oven, if it sizzles immediately its hot enough). Add remaining beef in small batches cooking each batch until it is well-browned on all sides. Remove meat, and set aside on the plate with the cooked bacon.

4.  Add carrots and sliced onions to the Dutch oven and cook until both are browned. Drain off the excess oil and bacon grease from the cooked vegetables and discard the grease but leave the vegetables in the Dutch oven.

5.  Return beef and bacon to the Dutch oven; season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Sprinkle the  flour over the beef and vegetables and toss to coat.

6.  Remove the Dutch oven from the stove top and transfer it, uncovered, to the middle rack of the oven.  Bake for 4 minutes. Toss meat and vegetables and bake for an additional 4 minutes. Transfer the Dutch oven to the stove top and reduce temperature of the oven to 325° F.

7.  Turn the stove top under the Dutch oven to medium-low heat and stir in the 3 cups of Burgundy and enough stock to barely cover meat. Add the tomato paste, garlic, ½ teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer.

8.  When the liquid comes to a simmer remove the Dutch oven from the heat, cover it, and transfer it to the lower-third of the oven. Bake, regulating heat so the stew continues to simmer, until beef is fork tender, about 2 ½ to 3 hours.

9.  Meanwhile, prepare a bouquet garne fashioned from an 8-by-8-inch piece of cheesecloth containing 4 sprigs of parsley, ½ bay leaf, ¼ teaspoon of thyme and tied using kitchen twine. Set aside.

10.  Whilst the stew is baking, in a medium skillet over medium heat combine 1 ½ tablespoons butter and 1 ½ tablespoons oil. When butter is bubbling, add the whole cipollini or pearl onions; sauté until they are nicely browned, about 10 minutes.

11.  Add ½ cup stock to the skillet; season with salt and pepper and add bouquet garne. Simmer, covered, until onions are tender and all the liquid has evaporated, 40 to 50 minutes. Remove bouquet garne, and discard it. Remove the onions to a plate and set aside.

12.  Wipe out the skillet and return it to the stove top placing it over high heat. Add 2 tablespoons butter and 1 tablespoon oil to it and heat until the butter begins to foam. As the foaming subsides, add the mushrooms and sauté them, stirring often but gently, until they are lightly browned. Remove the skillet from the heat and set aside.

13.  When the beef in the Dutch oven is fork tender remove the Dutch oven from the oven and, if stew has a large amount of sauce otherwise go to alternative step 14, pour stew into a large sieve set over a large saucepan. Rinse or wipe out the Dutch-oven. Return beef and bacon to it and add the cooked mushrooms and onions.  Do not turn on the heat under the Dutch oven.

14.  Remove the sieve from the saucepan and allow the sauce to rest for a few moments then skim any fat that has risen to the surface from the sauce.

15.  Now, on the stove top, over medium-low heat, bring sauce to a simmer (skimming off as much additional fat as you can), and simmer for 1 or 2 minutes. Sauce should now be thick enough to lightly coat the back of a spoon. If too thin, bring it to a boil and reduce it to correct consistency. If too thick, add a few tablespoons of stock. Correct seasoning with salt and black pepper.

16.  Remove the sauce from the heat and pour it over the meat and vegetables in the Dutch oven.  Turn the heat under the Dutch oven to medium and bring the stew to a simmer.  Simmer, covered, basting the meat and vegetables with sauce for an additional 2 to 3 minutes. Garnish with parsley; Serve immediately by either plating to individual service plates and garnishing with chopped parsley for a formal setting or placing the entire Dutch oven on the dinner table and serving family style for a less formal meal.

Alternative step

14.  Add the onions and mushrooms to the stew, stir to distribute throughout the stew. Turn the heat under the Dutch oven to medium and bring the stew to a simmer, adjust the consistency of the sauce by adding a few tablespoons of stock at a time until it reaches the correct consistency (the sauce should be thick enough to lightly coat the back of a spoon). 

15.  Simmer, covered, basting the meat and vegetables with sauce for an additional 2 to 3 minutes. Garnish with parsley; Serve immediately by either plating to individual service plates and garnishing with chopped parsley for a formal setting or placing the entire Dutch oven on the dinner table and serving family style for a less formal meal.

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