Beef Bourguignon How I usually cook is pretty simple. I look in the fridge to see what’s there, I try to find good combinations and I give myself between 15 or 20 minutes to make it good and with...
How I usually cook is pretty simple. I look in the fridge to see what’s there, I try to find good combinations and I give myself between 15 or 20 minutes to make it good and with enough to feed me and my 4 children. It’s creative, but a bit frustrating. As you can imagine, I don’t usually use a recipe. But I have a cookbook. Actually, it’s more like a folder with all kinds of different papers in it. Some recipes are written on napkins, on the back of my electricity bill, some are just a page I ripped from a magazine and others are my mom’s receipts that I stole from her folder without her noticing. So here I am with the Bourguignon, a well-known traditional French recipe, in my hands. I remembered cooking this delicious dish a few years ago. It was so fantastic that I actually got excited about my cooking success, sharing my excitement on Facebook and introducing myself as the best beef bourguignon cook ever. So, I wrote it down and put it in my cooking folder. So fantastic that I made it only once and never looked at the recipe again. Did you know that Julia Child’s Mastering the Art of French Cooking describes the dish, sauté de boeuf à la Bourguignonne, as "certainly one of the most delicious beef dishes concocted by man"? This is a great honor for an originally peasant dish slowly refined into haute cuisine and finally becoming a standard in French cuisine. Let’s see if my memory is right and if you’re that some good Bourguignon. Here’s your second chance for glory! This is the original recipe; of course I’m going to double it..!
- 3 tablespoons (45 ml) butter, softened
- 3 tablespoons (45 ml) all-purpose flour
- 2 lbs (1 kg) top sirloin steak, cut into cubes
- 3 tablespoons (45 ml) olive oil
- 3 large onions, chopped in quarter
- 2 cloves garlic, finely chopped
- 2 cups (500 ml) red wine
- 2 cups (500 ml) beef broth
- 1 bay leaf
- 2 cups mushrooms
- Salt and pepper
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a small bowl, combine the butter and flour. Set aside.
- In a large ovenproof pan, brown the meat, half at a time, in the oil. About 1 minute for each side. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes.
- Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk.
- Add the meat and the bay leaf. Season with salt and pepper.
- Bake, covered, for about 30 minutes. Add the mushrooms and cook, covered, for 1 hour 30 minutes or until the meat is fork tender. Remove the bay leaf.
I’m going to serve this with mashed potatoes and, of course, fresh French bread! Since I only used 2 cup of the wine, I can definitely enjoy the rest of the bottle during cooking and supper. The two ingredients that make me feel that I’m cooking French cuisine are obviously the butter and the wine! The secret (in my opinion) to a delicious afternoon!
Result: After tasting it, I’m positive - this recipe is a must-have in my messy folder! Just perfect. We all enjoyed it. Another great thing about it, there’s almost no dishes to clean and if you have some left over, it’s even better the second time!