Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Brian Halweil's thoughtful words on braising yesterday had me searching Serious Eats for a boeuf Bourguignon recipe to offer up to readers. Until now, the dish was missing from this site's recipe box. Below is a preparation I've had some luck with a few times in the past. It's adapted from Susan Spungen's Recipes, a Collection for the Modern Cook. As Brian pointed out, winter is the perfect time for braising, and boeuf Bourguignon is one of the most iconic braised dishes out there.
Sunday Supper: Boeuf Bourguignon
About This Recipe
|Yield:||6 to 8|
- 1/2 pound slab bacon, cut into 1/4- to 1/2-inch-thick slices
- 3 pounds beef chuck, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 or 4 garlic cloves, thinly sliced
- 3 tablespoons all-purpose flour
- 1 teaspoon tomato paste
- 1 bottle dry red wine
- 2 cups low-sodium beef stock
- 1 carrot, finely chopped
- 1 package (8 ounces) cipollini or white pearl onions, peeled, leaving root end intact
- 1 package (10 ounces) white mushrooms, trimmed and quartered
- 1 bouquet garni (see below)
- Chopped flat-leaf parsley, for garnish
Cut the bacon into 1/4- to 1/2-inch squares. Place in a Dutch oven or large heavy pot, and cook over medium heat until browned and crisp, about 25 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Pour off all but 2 tablespoons of the fat in the pot.
Season the beef with salt and pepper. Arrange the meat in a single layer; brown over high heat. Once all the meat is browned, add the garlic and cook 2 to 3 minutes.
Add the flour, stir well, and cook until browned, about 5 minutes. Stir in the tomato paste and add the wine to deglaze the pan, scraping all the brown bits with a wooden spoon.
Add the stock, carrot, onions, mushrooms, half of the browned bacon, 1 teaspoon salt, a pinch of pepper, and the bouquet garni. Bring to a boil, reduce to a simmer, cover. When the meat begins to get tender, after 1 1/2 to 2 hours, crack the lid an inch or two;so the sauce can thicken. (If you've got a lot of liquid in the pan, you can take the lid off completely.)
Keep cooking for a total of 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and sauce has thickened. Garnish with the remaining bacon and chopped parsley easier to cut.
Tie together the following in a bundle or a cheesecloth: parsley thyme, and a bay leaf. You can also buy them ready-made at fancy-pants grocery stores or specialty markets.