Okay . . . it’s getting serious now! On Saturday Night I made what is now known as Lee’s favorite Dish! All night I heard “oh my, that was the best recipe ever!”, “Seriously, you can make that all week”, “I wish there was more”.
The I wish there was more comment made me laugh because the recipe should feed 6 and there was only the two of us.
Boeuf Bourguignon, I’ve made it a few times (different recipes) but it’s never tasted as good as this recipe and I’ve never received such acclaim before. I also served new potatos pan fried in butter, and by the way . . . new potatos are AWESOME when they’re pan fried in Butter! and to top it all off we ended the night with a french apple tart!
3 lb (1.5 kg) boneless beef cross rib pot roast
4 oz (125 g) thickly sliced bacon, chopped
3 tbsp (45 mL) vegetable oil
1 each onion and large carrot, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1-1/2 cups (375 mL) red wine (such as Pinot Noir or Merlot)
1/2 cups (125 mL) beef broth
3 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
1 pkg (10 oz/284 g) pearl onions
1 tbsp (15 mL) butter
3 cups (750 mL) button mushrooms
Trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside.
In Dutch oven or I use a oven safe pot with a lid. sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate.
Add 1 tbsp (15 mL) of the oil to pan (if the bacon didn’t provide enough); brown beef, in 3 batches and adding remaining oil as necessary. Transfer to bowl. Drain fat from pan.
*remember Julia Child’s tip, make sure your meat is dry . . . it brown better!
Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Add to pan wine and broth. Bring to boil, scraping up any brown bits.
Tie parsley, thyme together with string, throw in 2 bay leaves. Add to pan bacon, beef and any juices. Cover and braise in 325°F (160°C) oven until meat is fork-tender, 2-1/2 to 3 hours.
Peel and trim pearl onion. In skillet, melt butter over medium heat; brown pearl onions, about 5 minutes. Remove and place on plate.
Add mushrooms to skillet; fry until browned, about 5 minutes. Remove and place on plate
Pull pot out of oven:
With slotted spoon, remove beef to separate bowl. Add pearl onions, mushrooms to liquid in Dutch oven (or pot); bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until thickened and onions are tender, about 25 minutes.
Discard herbs. Return beef to pan and heat through.
This really is the BEST Boeuf Bourguignon, I’ve ever had, and according to Lee the best meal he’s every had. I hope you’ll try it out. It’s probably more suited to a cool fall evening, but our summer has resembled fall more than it’s resembled summer, that’s right while everyone is baking in the heat back east and down south . . . I’ve worn shorts a total of 4 days this summer and it’s already 1 week into August but on the up side it’s great weather for the trees we planted this Spring and cozy winter stews