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.
- 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.