This is our version of the special beef and wine dish known as Beef Bourguignon. Our version probably varies a little, especially in serving since in this case, our dish is plated over grits.

Beef Bourguignon:

You'll need:

- 3 pounds - Beef Chuck, or Rump, or in our case beef stew meat, which could be any of the several cuts that are commonly used.
- 1/4 pound Bacon, or fat back
- 2-3 Tablespoons Olive oil
- 2-3 Tablespoons AP flour
- 1 Medium large onion, sliced
- 4 cloves Garlic, minced
- a couple of carrots and maybe a stick and a half of celery to season the gravy as the beef cooks
- 1/2 teaspoon Fresh Black Pepper
- 2 cups beef stock (I used Better than Bullion)
- Bouquet Garni 1 sprig rosemary, 4-5 sprigs Parsley, 4-5 sprigs of thyme - all fresh from our herb bed and secured with a piece of twine.
- 2 dried bay leaves
- 1 Tablespoon tomato paste

Wine - In this case, Pinot Noir - A note you have heard before - I try to only use wine that I would drink in my cooking.

and Olive oil

Here is the beef. I am certain carefully cut pieces from a well trimmed roast are best. However, my experience is that stew meat works just as well.

The cuts need to be dry and seasoned with pepper and a little salt. Then they are floured with a couple of Tablespoons of AP flour. The amount of flour directly impacts the thickness of the gravy that will form as the dish is cooked. More flour will require more beef broth and wine be added to make sufficient gravy for the dish.

The fat used to brown the beef comes from pork and 2 or 3 Tablespoons of olive oil. The first cooking step is to render the fat from the 1/4 pound of bacon or salt pork. This works best if the pork is added to the hot Dutch oven that will be used for cooking the dish and then adding a half cup of water. As the water cooks away, the fat is rendered. When the bacon is crisp, it is removed and set aside.

The beef is browned in batches. My three pounds required three batches. It is browned lightly - maybe to rare stage and set aside.

Next the veggies are prepped, onions and garlic.

And the additions (the things that turn the beef into bourguinon) are set up. Carrots and Celery, Bouquet Garni, Bay Leaves Tomato Paste, Wine and Beef Broth or Stock.

The onions are sautéed:

The bacon is broken into pieces and added.

and the beef

and then the veggies, bay leaves and bouquet garni

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the beef stock and wine are added to a level equal to the top of the beef - maybe 2 cups broth and 2 or 3 cups wine

Finally the tomato paste and garlic.

The Dutch oven is covered and into oven at 325 degrees F. It is cooked until the beef is fork tender. In our case, for two and a half hours.

While the dish cooks, make thick grits (cream, butter, water and grits - cooked until very thick at my house)

The bourguignon comes out of oven. The carrots, celery, bay leaves and Bouquet Garni are removed.

and is plated with buttered crusty bread

Table view

Plate views

fork views

This is a nice evening meal. For us, it is also excellent leftovers for Sunday lunch.

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