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Boeuf Bourguignon in Burgundy!

Wednesday’s post was an overview and gave highlights of my family’s French vacation this year.  Today on the menu is the local cuisine of Bourgogne.  Probably the most famous and well-known cuisine of Bourgogne is Boeuf Bourguignon.  Two of the most important ingredients for this meal are the Charolais cows (only native to this region) and Burgundy red wine.

Charolais Cattle roaming the French Countryside

Charolais Cattle roaming the French Countryside

Here are two of the Boeuf Bourguignon that my family had during our time in Bourgogne!  Read Monday’s post HERE for descriptions and other foods from these restaurants.

Auberge Bourguignonne Boeuf Bourgogne with Homemade Noodles

Auberge Bourguignonne Boeuf Bourguignon with Homemade Noodles

Caveau des Arches Boeuf Bourgogne

Caveau des Arches Boeuf Bourguignon

In honor of Julia Child’s 101st birthday today, I will give you her recipe for Boeuf Bourguignon!

1 6 Ounce Chunk of Bacon

Remove rind and cut bacon into lardons (sticks, 1/4 inch think and 1 1/2 inches long)

Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water

Drain and Dry

 

Preheat oven to 450 degrees

1 TBSP Olive Oil or Cooking Oil

3 Pounds lean stewing beef, cut into 2inch cubes

1 Sliced Carrot

1 Sliced Onion

1 TSP Salt

1/4 TSP Pepper

2 TBSP Flour

Saute the bacon in oil over moderate heat for 2-3 minutes to brown lightly

Remove to an oven-safe dish with a slotted spoon, and set dish aside

Reheat fat until it is almost smoking

Dry the beef in paper towels (it will not brown if it is damp)

Saute beef, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides

Add beef to bacon in dish

In the same fat, brown the sliced vegetables

Discard the sauteing fat

Season beef and bacon with salt and pepper

Then sprinkle on the flour and toss to coat the beef lightly

Set dish, uncovered in middle rack of oven and bake for 4 minutes

Remove, toss meat, and return dish to oven for 4 more minutes

 

3 Cups of a full-bodied, young red wine (from the Burgundy region since we are making Beef Burgundy!)

2-3 Cups brown beef stock

1 TBSP Tomato Pasted

2 Cloves Garlic, mashed

1/2 TSP Thyme

1 Bay Leaf, crumbled

Blanched bacon rind (from above)

18-24 small white onions

1 pound fresh mushrooms, quartered

Place dish on stove and stir wine and enough stock so that the meat is barely covered

Add tomato paste, garlic, herbs, and bacon rind

Bring pot to simmer

Then cover the dish and set in lower third of preheated oven

Simmer in oven for 2 1/2 to 3 hours, or until a fork easily pierces the meat

(You may have to add more liquid as the meat cooks)

With 30 minutes left for meat to cook, saute onions and mushroom in butter on stove

When meat is tender, pour the contents of the dish into a sieve set over a saucepan

Rinse the dish and return contents of sieve to dish

Place cooked onions and mushrooms over the meat

 

Skim fat off the contents of saucepan (will become your sauce)

Simmer sauce for a minute or two, skimming off additional fat as it rises

You should have about 2 1/2 cups of sauce think enough to coat a spoon lightly

If too thin, boil it down rapidly

If too thick, mix in a few tablespoons of stock

Taste and season accordingly

Pour sauce over beef and vegetables

When ready to serve, spoon beef, vegetables, and stock over pasta, rice, or mashed potatoe

 

If you have any questions about this recipes feel free to email me at newsforchews@gmail.com or leave them in the comments below!

Have a great weekend and stay hungry…

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