Wednesday, August 10, 2016

Classic Beef Bourguignon

This is very similar to my mom's recipe, but not as labor intensive!!  One trick she taught me was to cover my Dutch oven with wax paper before putting the lid on and popping it into the oven.  The wax paper creates a "seal" that keeps all those lovely juices in the oven - almost like a pressure cooker without the pressure.   Be super-careful, though,  removing the pan from the over and the lid from the pan - there is a build-up of above-boiling liquid under that wax paper.  Wear long mitts and keep your face away from the pan.  If you tear a little piece away from the pan - there is a live steam rush.  I take a long (LONG!) knife and pierce the paper in a few places after I've carefully removed the lid and then WAIT to peel off the paper from the hot pan. 

You can thicken the gravy by whisking in a roux of flour cooked in butter or a slurry paste of flour and water, if necessary, and simmering for a few minutes on top of the stove.

Classic Beef Bourguignon


3 pounds stew beef, cubed
1 pound farfalle bow-tie pasta
2-3 cups beef stock
3 cups red wine (cabernet)
5 carrots, chopped
4 slices bacon, cut into strips
4 cloves garlic, minced
2 onions, finely chopped
2 bay leaves
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon rosemary
1/2 teaspoon cloves
Kosher salt and freshly ground pepper, to taste

Preheat oven to 450 F.
Take your cubed beef and pat them dry with paper towels to remove excess moisture.
Heat olive oil in a large Dutch oven over medium heat and render bacon stripsuntil browned and crispy. Remove to a bowl, leaving bacon fat in the pot.
Turn heat up to medium-high and, in batches, brown cubed beef, adding more olive oil if necessary. Once browned, transfer to bowl with baconand set aside.
Add onions and carrots, seasoned with salt and pepper, and sauté until softened and tender. 6-8 minutes.
Return beef (and bacon, optional)to the vegetables and sprinkle in flour. Toss to coat everything and transfer Dutch oven to the oven for 4 minutes, uncovered.
Toss everything again and roast for another 4 minutes.
Stir tomato paste into beef and veggies and cook for 3-5 minutes.
Pour in liquids until meat is just submerged, then add garlic, bay leaves, thyme, rosemary and cloves, and let simmer.
Cover and place in oven for 3 hours. Check at 2 hours to see how much liquid is left, adding more stock if meat is no longer covered.
Note: sauce should be reduced and thickened, and meat should be falling apart.
Once meat is tender, transfer Dutch oven back to stove and keep on low heat until ready to serve.
Taste and adjust seasoning, if necessary.
Bring a large pot of salted water to boil and cook farfalle according to packaging directions, or until al dente.
Serve beef bourguignon hot, on top of pasta, pouring extra sauce over as desired.

Recipe adapted from I Love Pasta

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