Don't let anyone look down on you because you are young, but set an example for the believers in speech, in life, in love, in faith and in purity.
1 Timothy 4:12 NIV

Tuesday, January 25, 2011

Boeuf Bourguignon---{The Ultimate Dish}

Any of you who live in a household of men (I have 1.5, and that is QUITE enough for me, THANK you.) will love this recipe. There are lots of chunky ingredients that the guys just love. My sweet, redneck father who grew up in the backwoods of nowhere (okay......maybe this is a bit of an exaggeration) simply adores it.


And, no, I will NOT tell you that he calls it "Boeuf Burpsalone"....because that would be embarassing. Right? And that would mean that he really is a redneck....even though he does look smashing in a tux ;) Don't tell him I said that, though. Thanks. You're a doll.


Where was I? ...Oh right, food.



Boeuf Bourguignon-



  1. 6 ounces chunk bacon

  2. 1 Tbsp. olive oil or cooking oil

  3. 3 pounds lean stewing beef , cut into 2-inch cubes

  4. 2 sliced carrots

  5. 1 sliced onion

  6. 1 tsp. salt

  7. 1/4 tsp. pepper

  8. 2 Tbsp. flour

  9. 3 cups full-bodied, young red wine , such as a Chianti

  10. 2 to 3 cups brown beef stock or canned beef bouillon

  11. 1 Tbsp. tomato paste

  12. 3 cloves mashed garlic

  13. 1/2 tsp. thyme

  14. Crumbled bay leaf

  15. Blanched bacon rind

  16. 18 to 24 small white onions , brown-braised in stock

  17. 1 pound quartered fresh mushrooms , sautéed in butter

  18. Parsley sprigs

Alrighty, here we go:



Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.


Preheat oven to 450 degrees.


Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.


Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.


In the same fat, brown the sliced vegetables. Pour out the sautéing fat.


Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.


Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmersvery slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.


While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.


When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.


Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.


For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.


For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.



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Don't be intimidated. If you are at all familiar with your kitchen and the tools in it, this recipe is a whole lot less daunting :)


Bon Appetit!


XoLou

2 comments:

♥ Kimmi's Corner ♥ said...

yum! this looks great! is you friend really going to rock hill sc for a state swim meet? thats too cool!

~Kimmi

Laura Lee said...

Thanks! And, yes she is!

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