I make this for one reason and one reason only. I love to hear my children say "boeuf bourguignon." It makes me giggle every time. If you need some help pronouning the name of this savory beef stew made with wine, go here. If you aren't down with fancy French words (and ohmygod, why aren't you?), you can just call this dish beef burgundy because that's precisely what it is.
Okay, I make it for another reason. It's stinking delicious. I mean, we're talking about a dish with bacon AND wine. What more could you want?
Boeuf bourguignon hails from the same place as coq au vin (another popular dish with my family and of course, I love to hear them say it). This stew is a peasant dish. If you've seen Julie and Julia or Ratatouille, you get how fabulous peasant dishes can be and how cool folks feel for making them in their decidedly American homes.
An authentic boeuf bourguignon has mushrooms, but not everyone in my family eats mushrooms. I just omit them from my recipe and carry on with the deliciousness of what's left simmering in the pot. You could add them if you're so inclined. This recipe right here is a little Julia Child and a little OFM and that makes it a whole heck of a lot of good-ness. Where Julia's recipe takes a lot of work, I throw it in the slow cooker and come home to a pot full of win at the end of the day.
Serve this stew over potatoes, rice, or noodles. My favorite is with egg noodles, but my family likes boiled new potatoes best. I also like to serve steamed broccoli and a nice baguette for a fabulous meal.
Peace, B.
PS
This is a particularly satisfying meal in the middle of winter, but my family likes it any time of year. I am fond of making it in the summer because I don't have to fire up the hot oven.
Okay, I make it for another reason. It's stinking delicious. I mean, we're talking about a dish with bacon AND wine. What more could you want?
Boeuf bourguignon hails from the same place as coq au vin (another popular dish with my family and of course, I love to hear them say it). This stew is a peasant dish. If you've seen Julie and Julia or Ratatouille, you get how fabulous peasant dishes can be and how cool folks feel for making them in their decidedly American homes.
An authentic boeuf bourguignon has mushrooms, but not everyone in my family eats mushrooms. I just omit them from my recipe and carry on with the deliciousness of what's left simmering in the pot. You could add them if you're so inclined. This recipe right here is a little Julia Child and a little OFM and that makes it a whole heck of a lot of good-ness. Where Julia's recipe takes a lot of work, I throw it in the slow cooker and come home to a pot full of win at the end of the day.
Serve this stew over potatoes, rice, or noodles. My favorite is with egg noodles, but my family likes boiled new potatoes best. I also like to serve steamed broccoli and a nice baguette for a fabulous meal.
Peace, B.
PS
This is a particularly satisfying meal in the middle of winter, but my family likes it any time of year. I am fond of making it in the summer because I don't have to fire up the hot oven.
You'll need the following ingredients to make 8 servings:
1 tablespoon oil
6 ounces salt pork belly or chunk bacon cut into cubes
3 pounds beef stew pieces*
3 peeled and sliced carrots
2 onions, sliced
3 cloves minced garlic
1 crushed bay leaf
1 and 1/2 teaspoons thyme
1 teaspoon parsley flakes
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup flour
3 cups red wine (Burgundy if you can)
2 and 1/2 cups beef broth
1 tablespoon tomato paste
*I buy a 3 pound beef roast and have Mister OFM cut it into little pieces for me. It's much cheaper than buying precut stew meat.
Fry up the bacon (or salt pork) in the oil. Drain and keep a couple tablespoons of the oil in the pan.
Brown the stew meat and then, place in the slow cooker.
Add carrots and onion to the skillet and cook for about 10 minutes. Add the garlic and the spices. Cook for a minute or two.
Add flour and cook for another minute. Add the beef broth, the tomato paste, and the wine. Stir until the sauce is thickens.
Stir in the bacon (or salt pork).
Add all of this to the slow cooker. Give it a stir to combine everything with the stew meat. Cook on low heat for 8 to 10 hours.
Brown the stew meat and then, place in the slow cooker.
Add carrots and onion to the skillet and cook for about 10 minutes. Add the garlic and the spices. Cook for a minute or two.
Add flour and cook for another minute. Add the beef broth, the tomato paste, and the wine. Stir until the sauce is thickens.
Stir in the bacon (or salt pork).
Add all of this to the slow cooker. Give it a stir to combine everything with the stew meat. Cook on low heat for 8 to 10 hours.
