Boeuf Bourguignon

What an amazingly easy dish to make. And so, so tasty. It’s the perfect Sunday-after-church dinner. Or a deliciously cozy stay-in dinner and movie date. Or a wonderful, just-because-it’s-Wednesday supper.

The timing on this one is a bit tricky, as you’re going to need to start this dish about 2 days ahead of time. Wednesday night dinner? Get everything going on Monday night. Want to eat Sunday at lunch? Start on Friday night. Got it? Good. Grab a glass of red and hit the kitchen.

Boeuf Bourguignon

Adapted from Fresh Tastes (with thanks to Amy for all her help!)

In a gallon sized bag, toss together, until beef is coated in flour mixture:

  • 2 lbs beef stew meat, chopped
  • 1/4 cup flour
  • 1 tsp. salt

In a heavy pan, heat 1 Tbs. olive oil and 1 Tbs. butter. When it is hot, add beef and cook approx. 4 minutes on each side.

In a large pot, heat 1 Tbs. olive oil and add:

  • 3 stalks of celery (chopped)
  • 2 carrots (chopped)
  • 1 medium sized onion (chopped)
  • 3 cloves of garlic (minced)

Saute in oil for about 10 minutes. After the onions are translucent and the garlic is good and toasted, add the beef, and cover with red wine (until the top of the beef and vegetables is just covered). The wine you use does not need to be anything fancy, and can, in fact, be a mixture of old wines that are no longer drinkable.

Add 2 bay leaves and a bouquet garni of thyme, rosemary, and basil. If you don’t have fresh herbs, put dried herbs in a coffee filter and tie it shut with a twisty tie. You will need about a Tbs. of each herb, but can add more if you want to. You can see my example of the coffee filter method:

Bring it all to a boil, and then reduce to a simmer. Allow it to simmer for 3 or 4 hours, stirring occasionally. Remove from heat, and set covered pot in an out of the way location for 1 to 2 days.

Three or four hours before serving, put pot back on the stove to simmer. Add:

  • 4-8 oz of sliced mushrooms (dependent on your love of mushrooms. Feel free to leave them out)

The goal is that almost all of the liquid cooks down, to the point that you have uber-tender beef and vegetables, soaked in a thick sauce.

Serve over egg noodles or alongside roasted or mashed potatoes.

Bon apetit!

3 thoughts on “Boeuf Bourguignon

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s