Beef Stew Burgundy-Style
Credit: Christopher Hirsheimer
(Bœuf à la Bourguignonne)
SERVES 4 – 6
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
3 lbs. beef chuck, cut into large pieces
1 large yellow onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled
1 bouquet garni (see below)
1 bottle good red burgundy
6 oz. lean salt pork, diced
Salt and freshly ground black pepper
1⁄3 cup flour
1 lb. small white button mushrooms, stems trimmed
and caps peeled
1. Make the bouquet garni by wrapping a 6" piece from green part of a leek, 3 sprigs parsley, 3 sprigs thyme, 1 bay leaf, and 2–3 peppercorns in a square piece of cheesecloth, then tying into a pouch with kitchen string.
2. Put beef, onions, carrots, garlic, and bouquet garni in a large bowl and add wine. Using your hands, mix all the ingredients together, then cover bowl with plastic and refrigerate for 24 hours.
3. Remove beef from marinade, reserving marinade, and dry well on paper towels. Fry salt pork in a large pot over medium heat until crisp, about 7 minutes. Season beef with salt and pepper to taste. Add to pot and brown on all sides, about 7 minutes. Sprinkle in flour and cook, stirring constantly, for 3 minutes. Add marinade and 2 cups water and bring to a boil over high heat, scraping up brown bits. Reduce heat to low, cover, and cook until meat is tender, about 3 hours. Add mushrooms and cook for 30 minutes more. Remove bouquet garni before serving.
Water instead of broth or stock?
Just doesn't create the required depth of flavor
Water instead of broth or stock?
Just doesn't create the required depth of flavor Rating: 2