Favorite Beef Bourguignon Recipe?
I made the recipe from Cook's Illustrated The New Best Recipe over Christmas and loved it. It was definitely a labor of love, but surely worth it.
Do you have a favorite recipe? Julia Child's? What do you think of the CI recipe if you've tried it?
As an aside, is it worth it to cut the beef yourself or do you buy stew meat? I cut up the roasts myself. I assume it's better since you're more in control of the quality.
Here is the ingredient list:
6oz. Salt pork (rind can be reserved)
10 SprigsFresh Parsley
1 Garlic Head, cloves removed, unpeeled
2 Bay Leaves
Dried Porcini Mushrooms
All of the above gets put into an herb bouquet (except the salt pork, unless you reserved the rind).
4lbs Chuck Roast, cubed
2 1/2 C. Water
4 T. Unsalted Butter
1/3 C. Flour
1 3/4 C. Chicken Broth
1 Bottle Red Burgundy Wine
1 tsp. Tomato Paste
Chuck roast cubes get browned in a skillet in the salt pork fat. Dump into Dutch oven, deglaze the pan, pour into Dutch oven. Create a roux, pour into the Dutch oven, then add the wine, tomato paste, salt and pepper. Put in the oven (herb bouquet is in the Dutch oven as well).
After cooking 2 1/2 to 3 hours, remove beef and bouquet, let stand to skim the fat off the top. Bring to a boil after fat is skimmed to reduce and thicken.
7 oz. Pearl Onions
1 T. Butter
1 T. Sugar
3/4 C. Water
10 oz. White Mushrooms
2 T. Brandy
3 T. Parsley
Boil onions, butter, sugar, water, salt until the liquid evaporates. Add mushrooms.
Add to the Dutch oven, along with the beef and brandy, after the sauce has reduced and thickened enough.
I served mine over egg noodles. Was delish!
re: mucho gordo
I think part of the issue is the quality of canned beef broth. I've personally never liked it, and CI explains a bit in the cookbook. If you have homemade beef stock, I think that would be very good, but, I've never made homemade beef (or chicken) stock. I probably assume most home cooks don't make their own stocks either.
So, a mix of chicken broth, water, porcini mushrooms (to bring some of the meatiness), and tomato paste make a good substitute.
LOL, I was just looking at this brand too. Looks like ingredients are pretty similar but the price is much lower. Some reviewers mentioned that these are sort of 'fake' because they contain roux. For example, Dartagnan's brand doesn't contain any roux...just pure bones and seasonings.
Mine lands somewhere between CI and MTAOFC. I prefer to cut my own beef. I use peanut oil instead of olive. I toss the cubed beef lightly in flour before browning. Unlike Julia, I prefer the mushrooms and onions to spend some time in the pot with the beef.
There was an ATK during the last couple of weeks which had a streamlined BB. If memory serves, it used a large roasting pan in the oven. The meat was not submerged so although it was not seared in advance, there was plenty of Maillard reaction (browning), and this is their new favorite method. I think this is the current season so it should be free access online.
I've never read a recipe for beef bourguignon, but this is what I made last night, a dish I do frequently in winter. I hit my local farmer's market, so I used organic grass fed stew beef and organic vegetables.
1. Brown beef, toss in pot.
2. Deglaze pan with red wine, toss in pot.3. Pour in rest of bottle of red wine, start meat stewing. Soak dried porcini's in hot water.
3. Saute garlic, onions, celery, shitake mushrooms, toss in pot.
4. Add soaking liquid from porcini's, soak again. Add salt and some worcestershire to stew.
5. Slice carrots, add to stew.
6. Slice potatoes, add to stew. Add more porcini water.
7. Simmer 2 hours.
8. Add parsnips and rutabaga, dried mushrooms to stew. Simmer another hour.
9. Add a little barley and a tiny bit of of wild rice. Simmer another hour or more.
10. Add parsley....simmer 10 more minutes, eat over broad noodles. Tasted great!
I start by browning 2 lbs of cubes of beef chuck in bacon fat in a cast iron skillet. add to a casserole (sprinkle some coarse black pepper on the beef while browning meat)
Do the same with chunks of a large onion- sprinkle on some kosher salt while browning. add to casserole.
Deglaze pan with a cup of red wine and add to casserole.
Stir in the following to the casserole: garlic, several sliced large carrots, 2-3 tablespoons of tomato paste, 2 tablespoons of demi-glace (Williams Sonoma- keeps in the freezer for ever), a splash or two of Worcestershire sauce, and a few good pinches of dried herbs.
Turn the oven to 325 F. Combine enough red wine and beef broth to cover the meat. Bake covered for 2 hours.
Remove from oven and add 8 -10 very small potatoes and this is optional, 8-10 large frozen pearl onions. Bake for another hour or until potatoes are tender.
Melt a tablespoon or two of butter in a skillet and saute a handful of quartered cremini mushroom caps until they start to reduce. Sprinkle on same amount of flour as butter and toss to lightly cook flour. Stir into bubbling stew to thicken sauce.
Stir in a few tablespoons of chopped Italian parsley and serve.