Boeuf Bourguignon
Description
This great beef bourguignon recipe by Clotilde Dusolier is rich and delicious, the correct wine really makes the difference. Serve with small potatoes or rice.
Ingredients
1 medium yellow onion, minced
2 medium shallots, minced
3 medium carrots, cut into 1/2 inch thick slices
2 garlic cloves, minced
2 teaspoons fresh thyme or 1 tsp dried
1/4 cup (packed) fresh flat leaf parsley leaves, roughly chopped
2 bay leaves
fine sea salt and pepper
2 tbsp olive oil
3 1/2 lbs. well-trimmed boneless beef chunk, cut into 2 inch cubes
1 bottle (3 cups) medium-bodied dry red wine, preferably from Burgundy, or a good Pinot Noir from California
6 oz thickly sliced uncooked bacon, cut into 1/2 inch strips (optional, but adds flavor)
3 tbsp. all purpose flour
1 1/2 oz semisweet chocolate, broken into bits
2 medium shallots, minced
3 medium carrots, cut into 1/2 inch thick slices
2 garlic cloves, minced
2 teaspoons fresh thyme or 1 tsp dried
1/4 cup (packed) fresh flat leaf parsley leaves, roughly chopped
2 bay leaves
fine sea salt and pepper
2 tbsp olive oil
3 1/2 lbs. well-trimmed boneless beef chunk, cut into 2 inch cubes
1 bottle (3 cups) medium-bodied dry red wine, preferably from Burgundy, or a good Pinot Noir from California
6 oz thickly sliced uncooked bacon, cut into 1/2 inch strips (optional, but adds flavor)
3 tbsp. all purpose flour
1 1/2 oz semisweet chocolate, broken into bits
Instructions
1. Start the marinade 12 hours or up to day in advance. Combine onion, shallots, garlic, carrots, thyme, parsley and bay leaves in large mixing bowl. Season generously with salt and pepper, add olive oil and toss to coat. Add the beef and toss again. pour in wine, cover with plastic wrap and refrigerate for 12 hours, or up to a day.
2. Pour marinade, meat and vegetables through a colander into a second large bowl, to save the solids and liquids separately. Remove meat from colander (it doesn't matter if few pieces of vegetables stick to the meat), and set aside on a plate.
3. Set a large heavy pot or dutch oven over medium high heat, add the bacon, and fry until crisp. Remove with slotted spoon and set aside. If there are more than 2 tbsp of drippings left, pour rest out of pan.
4. Add the marinated vegetables and cook 5 minutes, until softened, stirring regularly. Remove veggies from pan and return to bowl.
5. Working in two batches, place meat in a single layer in the pan without crowding and cook until browned on all sides, about 8 min. per batch. When both are done return all meat back to pot and sprinkle with the flour, and toss until no white trace of the flour remains. Add the veggies, pour in the reserved marinade and stir. Bring to simmer, turn the heat down to low, cover and cook for 3 hours. About 1 hour into the cooking, add the chocolate and reserved bacon.
6. Remove the lid and turn up to medium-high and cook 20 minutes, stirring regularly, until the sauce is thick enough to cling to the meat.
2. Pour marinade, meat and vegetables through a colander into a second large bowl, to save the solids and liquids separately. Remove meat from colander (it doesn't matter if few pieces of vegetables stick to the meat), and set aside on a plate.
3. Set a large heavy pot or dutch oven over medium high heat, add the bacon, and fry until crisp. Remove with slotted spoon and set aside. If there are more than 2 tbsp of drippings left, pour rest out of pan.
4. Add the marinated vegetables and cook 5 minutes, until softened, stirring regularly. Remove veggies from pan and return to bowl.
5. Working in two batches, place meat in a single layer in the pan without crowding and cook until browned on all sides, about 8 min. per batch. When both are done return all meat back to pot and sprinkle with the flour, and toss until no white trace of the flour remains. Add the veggies, pour in the reserved marinade and stir. Bring to simmer, turn the heat down to low, cover and cook for 3 hours. About 1 hour into the cooking, add the chocolate and reserved bacon.
6. Remove the lid and turn up to medium-high and cook 20 minutes, stirring regularly, until the sauce is thick enough to cling to the meat.
Comments