French: Boeuf Bourguignon (Beef Stew)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

This is the classic French beef stew dish popularized by Julia Childs. This recipe has been simplified so that it can made in less than an hour. The key ingredient is red wine, which is what makes this dish French. Since this dish originated in the Bourgogne region of France, their preferred choice of wine is Burgundy (but any red wine will work). Because it is a stew, using the cheapest cuts of beef will also work as the red wine will tenderize the beef while cooking. The final touch is a splash of cognac which adds another dimension to the sauce.

Ingredients:

• 3 medium carrots, peeled and sliced thick
• 24 baby yellow potatoes  
• ½ lb sliced bacon
• 3 lbs lean boneless beef (stew meat, chuck roast, brisket, etc)
• ½ bottle red wine (Burgundy or Pinot Noir preferred)
• Salt and pepper to taste
• 1 large yellow onion, roughly chopped
• 12 garlic cloves, minced
• 4 tablespoons butter (½ stick)
• 8 ounces sliced mushrooms (pearl oyster or baby bella preferred)
• 2 tablespoons all-purpose flour
• 1 cup beef stock (or 1 tablespoon beef base dissolved in water)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• Kitchen Bouquet (for color)
• ¼ cup Cognac
• Chopped parsley for garnish

Procedure:

1. Boil potatoes and carrots in salted water for 20 minutes, drain and set aside
2. In a large skillet, cook the bacon until slightly crisp
3. Remove the bacon, but reserve the grease
4. Cut bacon into ½-inch chunks, set aside
5. In the same saucepan, add the beef and brown on all sides (about 10 minutes)
6. Transfer the browned beef to a stew pot, but reserve the grease and pan drippings
7. Add red wine, salt, and pepper; simmer until meat is fork tender (about 2 hours)
8. Or: use a pressure cooker and cook under pressure for at least 30 minutes
9. While the beef is cooking, make the sauce: add onions and saute until soft
10. Add the butter and mushrooms, saute until mushrooms start to secrete their juices; cover to finish cooking
11. Add the minced garlic, saute briefly (about 1 minute)
12. Slowly sprinkle in the flour a little at a time and cook under low heat stirring constantly for about 2 minutes (do not let the flour burn); turn off heat
13. When the beef is done, transfer the meat to a bowl; reserve the wine broth
14. Make the sauce: add 3 cups of the reserved wine broth to a soup pot; stir in beef stock, tomato paste; mix thoroughly
15. Adjust the seasoning: add Italian seasoning, salt, black pepper and more beef base to taste (if needed)
16. Add the onion/garlic/flour mixture (aka “roux”) to soup pot; stir well
17. Adjust the thickness: add more wine broth to thin the sauce (if needed); add more tomato paste to thicken the sauce (if needed)
18. Adjust color: add Kitchen Bouquet to darken the broth
19. Transfer cooked beef, carrots, potatoes, bacon to the pot; simmer under low heat for about 5 minutes (stir often)
20. Finish the stew with a splash of cognac
21. To serve: garnish with chopped parsley