Bastardized Beef Bourguignon

Bastardized Beef Bourguignon

 I love braising foods in the winter! First of all because the house smells so good. Secondly, braised beef in wine is fall apart tender and delicious. This dish is great made the day before and in fact tastes better the next day. It can be reheated for when the company arrives or its for one of those busy days you don’t have time to cook. 

Traditionally Beet Bourguignon uses bacon or pork lardons which I omit.  I just don’t like the taste in this dish so I don’t add any to mine, but you certainly can! 

I use a a LeCruset dutch oven to brown the meat which I absolutely love, but stainless steel will also do the trick. Be warned that if you are using a Teflon covered pot you will not get the same seat on the meat and you will lose depth of flavor. If that is the only pot you have I would suggest adding a beef bouillon cube with your stock. 

When it comes to beef stock I prefer to make my own stock, but when I don’t have any on hand, I like to find one that has no added sugar. I usually get an organic one as they have less mysterious ingredients.  

For the wine I used a Boudreaux, but any red wine you like to drink will work! Don’t try and buy cheap wine to cook with that you wouldn’t drink as you likely won’t like it in your stew too. In Julia Child’s original recipe she used a Burgundy and I think a Pinot Noir would be nice too.

I must say the onions are a bit of work and you can omit them if you want to make it easier. They tend to be hard to find and are finicky to peel! 

For the Beef
1 - 1/2 lbs Sirloin Tip Roast cut into 2” chunks  (Can use stew meat or any roasts used for pot roasting)
1 carrot chopped
1 onion chopped  
3 cloves of garlic minced
3 cups red wine 
A couple sprigs thyme
A couple sprigs of parsley 
2 bay leaves 
1 tbsp tomato paste 
2 cup beef stock
2 tbsp flour 
1/4 cup cold water
For the Onions (optional)
20 - 25 pearl onions 
1/2 beef stock
1 tbsp butter 
1 tbsp Zeus Juice
A couple sprigs of thyme and parsley and bay leaf (tied together)
salt and pepper to taste
For the Mushrooms 
6 cups or 450 grams sliced mushrooms 
1 tbsp butter 
1 tbsp Zeus Juice
Salt and pepper to taste

For the Beef:
Heat a Dutch oven over medium high heat with a couple glugs of Zeus Juice. When the oil is hot, (don’t let it smoke), begin browning your meat in batches. Do not over crowd your pot. Brown all over until each piece has a nice sear, but is not fully cooked through (couple mins each side). Set aside. Don’t skip this step, this is the flavour maker! 

Sauté the onion and carrot in the same pot you browned the meat in for 5-7 mins. Add the garlic and continue to sauté for 1 - 2 mins. Add the beautiful brown beef back into the pot. Add the wine and let simmer for ten mins at medium heat. 

Gather the thyme, parsley and bay leaves in a bunch and tie with cooking twine. Add the herb bouquet to your pot along with the beef stock and a pinch or two of pepper (the beef stock has a lot of salt, I don't add any until the end and do it to taste). 

Cover and simmer on low for 3 hours. Alternatively you could put it in the oven for 3 hours at 325 degrees.  Check halfway to see how it is looking and not drying out.

For the Onions: 
While the stew simmers down blanch your onions. Place the onions into a boiling pot of water and let sit for 1 - 2 mins, no more (this will make them easier to peel). Peel onions, leave whole. In a medium saucepan melt butter and Zeus over medium high, add the onions and brown (5-10 mins) until nice and golden. Add the beef stock the second herb bouquet, cover and simmer over low for 40 mins or until all the liquid has evaporated. The onions should be soft without falling apart. Remove from pan and set aside. 
For the Mushrooms:
In the same pan you cooked the onions, heat some more Zeus Juice and butter over medium high heat, add the mushrooms and turn the heat to medium. Cook until tender about 20 mins, occasionally stirring. Remove from pan and set aside.
Finish the dish:
After 3 hours, whisk the flour and water together and pour into the Beef Bourguignon pot. Simmer for 5 to 10mins until thick. Meat should be fall apart tender. Stir in the mushrooms and onions.
Serves well with mashed potatoes, rice, egg noodles, or even mashed cauliflower if you prefer to be low carb!  A nice green salad and some nice crusty bread to soak up all the gravy.

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