Thursday, June 30, 2011

Beef Bourguignon

Beef Bourguignon

I know what you're thinking, it's been a while since I have posted anything. The fact of the matter is that I have been ridiculously busy with life, wife and all things in between. You might also be thinking that I haven't been cooking much lately but this couldn't be more incorrect. I have been trying new things, getting new tools, (like a Weber Bullet Smoker and a Paella Pan), and trying to perfect these new recipes. So don't fret yall, I'm still here, doing my thing.

Beef Bourguignon is a dish that I have made quit a few times now and I feel pretty good about how it's evolved in my kitchen. This dish takes some time and because of this I usually make it on Sunday. It also requires a pan that can be used on the stove and also the in the oven that also has a lid. My le creuset works perfectly for this. I really hope you like it and like always if you have questions please let me know.

Kitchen Notes
* If you can't find slab bacon, then use the "ends and pieces" pack that you can find at your store. If you can't find that then thick sliced bacon will work just fine.
* Make sure that your beef chunks are INSANELY dry. It is a very important step because it makes sure that you get a good seer on your meat.
* You can use whatever wine you like but it HAS to be a red. I prefer burgandy wine but I have used merlot and something called Washington Red.
* If you don't have a pan that can be used on the stove and in the oven, then cook everything on the stove and put it all in a casserole pan with a lid on it.
* The herb bouquet is kind of important. Find some fresh herbs and throw them together with some twine and all it good. Mine was rosemary, oregano, thyme and italian parsley.
* If you don't have roasted garlic then you can use regular garlic but add it when you saute the carrots, onion and celery.
* Makes 6 - 8 servings.

- 3 tablespoon olive oil
- 1/2 pound slab bacon cut into lardons
- 3 to 4 pounds beef chuck roast cut into 2 inch cubes
- 6 carrots peeled the diced
- 1 large onion diced
- 4 stalks celery diced
- 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 2 tablespoons roasted garlic
- 1 bottle burgady wine
- 2 cups beef stock
- 1 bay leaf crumbled
- 1 tablespoon kosher salt
- 1 teaspoon pepper
- 1 herb bouquet
- 1 pound button mushrooms quartered
- 2 pounds red potatoes cut into 1 inch cubes

The Process
1. Add the olive oil to the pan over medium high heat then add the bacon and cook until the fat has been rendered and it's got some nice color on it about 8 minutes or so. Using a slotted spoon remove from the pan and set aside until later.
2. Add about 1/2 of your beef chunks to the pan making sure not to crowd them. No pieces should be touching other pieces. Brown both sides then remove and place on the same plate with the bacon. Brown the remaining beef then remove from the pot. Should take about 6 minutes per side.
3. Preheat your oven to 350 degrees. Add the carrots, onion, celery and dried thyme and cook until onions become translucent about 10 minutes. Add the tomato paste and roasted garlic and stir until combines.
4. Return the beef and bacon to the pot as well as the the wine, beef stock (you really only need enough to cover everything so you might use more or less), bay leaf, salt and pepper. Stir to combine then bring to a simmer. Add the herb bouquet then put the lid on it and put in the oven.
5. Every 30 minutes go and give this a good stir. You should see the liquid reducing each time. Do this for 3 hours.
6. After your 6 stirs and 3 hours are, add the potatoes and mushrooms, stir well then return to the oven. The sauce should be getting thicker. Put back in the oven for another hour giving it one final stir after 30 minutes.
7. Remove from oven, re-season with salt and pepper if needed then serve.
8. Enjoy!

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