Yeah, it's not really bœuf bourguignon

[debgeisler]

Our killer hobbit beef stew begins its life as the bœuf bourguignon recipe in The New Basics cookbook...then disregards almost everything in the cooking techniques that makes a true bœuf bourguignon. OTOH, it *does* rely on us having or having just made beef stock (which is why making beef stew is often a two-day job around here.

Bœuf bourguignon(ish)
Modified from a recipe in The New Basics cookbook, pp. 536-537.

8 ounces thick-sliced bacon, cut into small dice

3 pounds beef chuck, cut into 1-inch cubes

1 cup chopped onions

salt and freshly ground black pepper to your taste

3 tablespoons unbleached all-purpose flour

3 cups Burgundy (or other big, chewy red) wine

3 cups home-made beef stock (or canned broth)

2 tablespoons tomato paste

1 tablespoon chopped fresh rosemary leaves

3-4 carrots, peeled and cut into 1.5-inch julienne (or 1" slices...it's easier)

somewhere between 8 and 16 ounces of sliced mushrooms, depending on your hobbitage

3-4 medium potatoes, peeled and cut into 1.5 inch cubes

1 jar of pearl onions, drained (or you may buy fresh pearl onions, clean them, boil them, drain them, dump them in ice water, drain them again, and reserve)

1. In a heavy-bottomed stock pot, sauté the bacon until crisp. Remove with a slotted spoon, drain on paper towels, and reserve.

2. Pour off all but 1 tablespoon of the bacon fat (reserving the remainder). Over medium-high heat, sauté the beef a few pieces at a time until browned on all sides.

3. Add the onions to the cooked beef, and sprinkle with salt and pepper and the flour. Cook over high heat, stirring constantly, for 5 minutes.

4. Add the wine, stock, tomato paste, reserved bacon, and rosemary, and bring to a boil. Cover, reduce to a simmer, and simmer for about 1 hour.

5. Add the carrots. Simmer for another 15 minutes.

6. Add the potatoes and mushrooms. Simmer for another 30 minutes.

7. Add the pearl onions. Simmer for 5 minutes.

Serve with fresh bread or, tonight, pretzel rolls. And I'm thinking apple crisp for dessert. :-)

Notes: Like most stews, this will deepen in flavor the next day.

We usually use more beef stock than wine (more like 4-2.5 than 3-3). Go with what you enjoy, but at least half should be stock (in *this* recipe, at least).

Unlike traditional bœuf bourguignon recipes, this is all done on the stovetop. It also calls for cooking the root vegetables and mushrooms in the stew, rather than adding cooked vegetables in later. And, finally, there are the potatoes. I'm afraid I just can't help myself. Potatoes are a requirement.
Now that the stew is stewifying, I'm probably going to make an apple crisp and then take a nap. :-)

Comments

[filkerdave.livejournal.com]

Mmmmmmm

You know, if I leave early tomorrow morning I should get yo your place just in time for lunch...

[debgeisler.livejournal.com]

:-) And if you ever did show up, you'd be welcome...and we'd try to feed you as well as we're going to eat tonight: beef stew, caprese salad, pretzel rolls...and apple cobbler (rather than apple crisp) for dessert.

Maybe we should put a fire in the fireplace, too. It's already at 20°F and sinkin' fast...