Beef Bourguignon

[Celerity]

https://cooking.nytimes.com/recipes/1018528-beef-bourguignon

https://archive.ph/GWee3



Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don’t sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.



Preparation

Step 1
Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.

Step 2
In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.

Step 3
Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.

Step 4
Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.

Step 5
Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1½ hours, turning meat halfway through.

Step 6
Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, ¼ cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.

Step 7
To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

[PJMcK]

1. This is a personal favorite!

I saw this recipe in the NYT the other day and my mouth started drooling! On cold winter days, my wife will surprise me by making a large pot of this delicious dish. She usually makes enough for two days worth of stew because it's even better on the second day. She usually uses Julia Child's recipe but this one is similar. One key is to use good wine.

My problem right now is that this is comfort food for cold weather. Since we're spending the winter in Panama, (it's 87º F and sunny today), this isn't the right food for this climate, ha ha! I think we're having grilled red snapper tonight.

Thanks for posting the recipe. I've bookmarked it.

[Celerity]

2. thanks, and grilled red snapper sounds jummi!!!

Grilled Red Snapper With Cara Cara Oranges & Chiles

https://food52.com/recipes/85422-grilled-red-snapper