As February heads our way, it is still on the cold side here. So whats better than a warm, comforting, one pot meal. Beef Bourguignon, is one of those classic french dishes that sounds so fancy, like coq au vin or steak Diane. But french cooking isn’t always complex and difficult, the french like their meals simple and elegant. Now i’m not saying they can’t be difficult and complex, they can be and I know from my experience working with a Michelin star french chef. So when they are not creating beautiful works of art to serve on their restaurant tables, they are creating hearty, comfort dishes for their family.
The number one thing I learned about french cooking was they hate waste. Man how many times did I hear “No waste, more taste”. Food cost is higher in Europe than it is here in the United States, so they always try to use the whole product, the garbage can is the epitome of any french kitchen. Never throw any thing away in front of a French Chef! Now even though beef bourguignon sounds fancy and expensive, you probably have most of thee ingredients in your kitchen already, so let’s get started.
Start by roughly chopping your onion, roughly cutting your carrots, I used whole, unpeeled carrots (you do not need to peel your carrots, just scrub the outside simply as you would a potato, no waste!), my carrots also came with their tops connected so I keep those as well to use in salads, or as a garnish, or you can even make carrot top pesto! Place the onion and carrot in a bowl, rinse and cut your mushrooms in half, I keep the stems on, as those are obviously edible, put them in a separate bowl. Cut you beef into cubes and lightly toss to coat in your flour. Heat a large stock pot over medium-high heat, add olive oil and once you oil is hot add the cubed beef. Cook about 5 minutes just so the beef developed a nice color, it will continue to cook in the liquid. Put the beef in a bowl and set aside.
Since this is a one pot meal, using the same hot pan, add a little more oil and add in your onions and carrots. Let them cook for about 5-7 minutes, stirring occasionally, just until they get slightly tender, they will also continue to cook. Add in your rosemary, thyme and bay leaves. Once slightly tender add you beef back in and add you wine. Gently scrap the bottom of your pan to scrape the fond or “bits of flavor” off the bottom.
Bring to a boil, than reduce and let simmer for 5 minutes, than add your beef broth and let simmer again for 20 minutes. After 20 minutes add in your mushrooms, cover and let simmer for another 30 minutes. Season to taste with salt and pepper and your ready to serve! As you can see below, I served them over a bed of mashed potatoes and I used some of the carrot tops as a garnish! Enjoy!
- 1 pound beef chuck (stewing beef)
- 4 medium carrots, roughly chopped
- 1 large onion, roughly chopped
- 2 pints button mushrooms, rinsed and cut in half
- 2 cup red wine
- 2 cups beef broth
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 bay leaves
- 1/2 tsp cayenne pepper
- 2 tablespoons AP flour
- 2 tablespoons extra virgin olive oil
- Cut your vegetables and set aside, put mushrooms in their own bowl.
- Cut beef into bite size and lightly toss to coat in the flour. In a large pot over high heat add 1 tbsp olive oil, once oil is hot add your beef. Cook for about 5-7 minutes, the meat will continue to cook in the liquid. Set meat aside in a separate bowl.
- Add 1 tbsp olive oil to the pot and add onions, carrots, thyme and rosemary and bay leaves. Cook until slightly tender, about 5 minutes. Put the meat back in the pot and add your wine. Bring to a boil, lower the heat and simmer for 5 minutes. Add cayenne pepper and beef broth, bring to boil. Lower the heat cover, and simmer for 20 minutes.
- Add mushrooms and simmer again for 30 minutes. Remove bay leaves, season to taste with salt and pepper!