I have to admit that I am a lot like you. I turn on the TV on Saturday mornings and watch cooking shows. I do it to get inspired – as like you I have a normal 9-5 job that pays the bills and cooking is a hobby. I enjoy a bevy of different shows – and thanks to my Dish – I can DVR all the cooking shows to my heart’s content.
One such DVR classic is the Barefoot Contessa. Ina Garten who lives in this upscale East Hampton, NY home and gives us the pleasure of entering her home and she does miracle last minute party planning for all of her posh friends – who are lucky enough to have her as a friend. I am 100% sure that’s the scheme used by the show’s producers to help cast someone who is probably filthy rich seem like you and I.
With that being said, I keep Ina on my DVR list because of recipes like this. Beef Bourgugnon. This recipe has a lot of ingredients – 17 of them! Most of the ingredients, you should have in your pantry – and if not – I have listed substitutes in the recipe. This recipe was made famous by my distant relative (so distant, I am not related to her other than by having the same last name) Julia Child. You might have seen hundreds of shows, and blog’s talking about this mystical journey and connecting with Julia by watching Julia and Julia the movie. Somehow, the blog post turns to how important that blogger is, and how you should connect with them.
To me, is the food good – can you make it over and over with little chance of screwing it up? Well, then that’s a recipe for me – and I think it is good to share with you my readers. Please, don’t let the recipe intimidate you. It is a fantastic recipe, and the finished results are just amazing.
I like my Beef Bourguignon served over Parsnip Mashed Potatoes or a Cream Polenta. Enjoy!
- 1 tablespoon olive oil (the good stuff)
- 8oz smoked bacon (center cut, diced)
- 2 1/2 Lbs chuck beef (cut into 1)
- Kosher Salt
- Ground Black Pepper
- 1lb carrots (sliced on the diagonal into 1)
- 2 yellow onions (sliced)
- 2 Teaspoons garlic (chopped (about 2 cloves))
- 1/2 cup Cognac ((You can substitute Juice from peaches, apricots, or pears))
- 1 bottle Red Wine (Dry Red, Cote du Rhone or Pinot Noir (You can substitute Red Grape Juice, Cranberry Juice, Chicken Broth, Beef Broth - substitute the equal amount of liquid the recipe calls for))
- 2 Cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme leaves (fresh / if using dry use 1/2 teaspoon)
- 4 Tablespoons unsalted butter (room temperature, divide)
- 3 Tablespoons all-purpose flour
- 1lb frozen whole onions (you can get these at Wal-Mart)
- 1lb mushrooms (crimini are the best. You can use button. Discard stems.)
|Pre-heat your oven to 250 degrees F. |
In a large Dutch Oven place your olive oil and heat over medium heat. Place your bacon pieces and cook for about 10 minutes. Allow the bacon to render it's fat, stir occasionally until it is lightly browned. Using a slotted spoon, remove the bacon to a plate and set aside.
|Using paper towels, pat the beef cubes to remove any excess moisture. Then sprinkle the cubes with salt and pepper - be generous. Using the same Dutch Oven sear the beef in batches, in a single layer. Allow the heat to build between batches, brown on all sides of the beef. Remove the seared cubes to the bacon plate. |
|In the Dutch Oven add your carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper into the fat in the pan. Allow to cook for about 10 - 15 minutes, stir occasionally until the onions are lightly browned. Then, add your garlic and allow to cook for an additional minutes. Add the Cognac, standing back and then ignite with a match to allow the alcohol to burn off. |
|Place the meat and bacon back into the pot with all the juices, add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, place the cover on the pot (tight fitting lid) and place it in the oven for about 75 minutes or until the meat and veggies are very tender when pierced with a fork. |
|Combine 2 tablespoons of the butter with an equal amount of flour with a fork, and stir into the stew. This will help thicken the sauce. Add your frozen onions. Sautee' the mushrooms in 2 tablespoons of butter for about 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on the stove top, then lower the heat and allow to simmer for 15 more minutes. Season to taste. |
|Serve with Sour Dough or Garlic Bread and dusted with fresh chopped parsley for color. |