Google: “Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon”.
“The big difference between our beef stew, and French boeuf bourguignon, Provençal daube and Tuscan peposo, is the loud presence of red wine. Traditional American beef stews are lubricated with water and onions, later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly”.
Today, I am trying my hand on a French classic slow cooking beef. I have search a handful of recipes. Found one that gives me an idea to cook. However, I do change some ingredients and a slight change to the method too.
I am glad it turnout well. Glad to try out. This is delicious comfort meal. Let’s cook!!!!
50 g unsalted butter
800 g beef chuck, minced with food processor
2 Tbs plain flour
120 g bacon with fat rinds, cut into sticks, ¼ inch thick and 1½ inches long
2 cloves garlic, peeled and sliced
1 large Spanish onion, thinly sliced
2 thinly sliced carrot
1 leek, cut thinly ring shape
250 ml beef stock
1 bottle red wine
1 bouquet garni (bay leaves, thyme, rosemary, sage), tied with string
24 button mushrooms, sliced and stems trimmed
1 can diced tomatoes
3 Tablespoons tomato paste
1 spring onion cut to garnish
1 Teaspoon freshly ground black pepper plus more to taste
½ Teaspoon salt, plus more to taste
1 packet spiral pasta, cook as per instruction on packet
Heat butter in a large cast-iron casserole pot over medium heat and brown the beef minced for 5-7 minutes. Sprinkle with the flour and cook for further 4 minutes, season beef with salt and pepper, then transfer with to a plate.
Cook the bacon in the same cast-iron casserole for about 3 minutes, then add garlic, onion, celery, and carrots to the pot; sauté until softened for about 7-10 minutes. Return the beef to the pot, add diced tomatoes, tomato paste, the beef stock and bring to the boil.
Add red wine and bouquet garni and season generously with sea salt and freshly ground black pepper. Simmer for 1 1/2 to 2 hours over low heat, until the sauce has reduced to a thick consistency. Add the mushrooms during the final 20 minutes of cooking, stirring continuously, for sauce to reduce further.
Allow to cool slightly before serving with the hot cooked pasta sprinkled with cut spring onion.
Note: you can use fettuccine, or mashed potatoes.