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Beef Bourguignon (photos)
Posted on 6/21/15 at 12:12 pm
Posted on 6/21/15 at 12:12 pm
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
>
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.
All my stuff
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
>
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.
All my stuff
Posted on 6/21/15 at 12:16 pm to MeridianDog
Awesome as always.
IWEI
IWEI
Posted on 6/21/15 at 1:15 pm to MeridianDog
Oh my...that looks wonderful
Posted on 6/21/15 at 1:29 pm to MeridianDog
I'll have what he's having!
Posted on 6/21/15 at 2:09 pm to MeridianDog
Solid. I usually serve it with mashed potatoes but might have to try grits next time.
Posted on 6/21/15 at 2:59 pm to MeridianDog
One of my favorite cold weather dishes. Can't imagine making it this time of year. Looks solid, though.
Posted on 6/21/15 at 3:07 pm to MeridianDog
quote:
Message
by MeridianDog
Posted on 6/21/15 at 4:28 pm to MeridianDog
Looking good as always. Not a fan of worcestershire sauce?
Posted on 6/21/15 at 4:36 pm to MeridianDog
Never heard of this dish before. Interesting.
Posted on 6/21/15 at 4:39 pm to MeridianDog
It looks great!
It's one of those dishes that's not super difficult, but you have to pay attention and use quality ingredients. Last time I made it I served it over some "gourmet" egg noodles from France. Grits sounds like a great option.
It's one of those dishes that's not super difficult, but you have to pay attention and use quality ingredients. Last time I made it I served it over some "gourmet" egg noodles from France. Grits sounds like a great option.
Posted on 6/21/15 at 11:13 pm to VOR
I like the idea of serving it over grits, but my BB has to have mushrooms. Like your approach otherwise...
Posted on 6/22/15 at 3:32 am to MeridianDog
I loosely follow Ina's recipe. I like the pearl onions. Great with grits.
Posted on 6/22/15 at 7:27 am to Gris Gris
quote:
Pearl Onions and mushrooms
Yes, both of these are an important part of Bourguinon. However, they weren't in my pantry Saturday.
Making the best of available resources and all that stuff.
Posted on 6/22/15 at 10:14 am to MeridianDog
well played brother, excellent pictorial and simple to follow directions
Posted on 6/22/15 at 12:19 pm to Got Blaze
I've made Ina Garten's recipe a few times
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