This hearty, rich beef ragout is a perfect winter meal, accompanied with roasted potatoes or different types of pasta. There are many ways to prepare this famous dish and Peter’s traditional recipe, follows his classic style, braising the beef in red burgundy wine and beef broth, flavouring the sauce with garlic, pearl onions and mushrooms. You will notice, this recipe calls for you to marinade the beef over-night, in red wine and herbs, to add flavour and tenderize.
This dish is wonderful for a casual dinner party; since it is suitable to be made a day ahead of time. If you are heating it up a day or two later, just add little more red wine or stock and let it reduce, while heating.
Bouef à la bourguignonne is one of my favourite dishes that will never disappoint. I personally love it with the fettuccine and green beans. Mastering the Art of Cooking describes the dish as “certainly one of the most delicious beef dishes concocted by man.”—Quite a bold statement; to be enjoyed.
Did you know?
Auguste Escoffier, classic 20th Century Chef, arranged the authentic bourguignon recipe we follow today. He simplified, modernized and popularized many traditional French cooking methods. He was an important leader to renew the French haute cuisine or cuisine classique. Escoffier’s influential today, and has been adopted by chefs and restaurants not only in France, but also throughout the world.
6 oz (170 gms) bacon–cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long).
1 T (15 ml) olive oil or cooking oil
3 lbs (1.36 kg) lean stewing beef, cut into 2-inch cubes
1 t (4 ml) salt
1/4 t (1 ml) pepper—course ground—to taste
2 T (30 ml) flour
3 C (710 ml) full-bodied, red Burgundy wine
2 to 3 (470-710 ml) brown beef stock or canned beef bouillon
1 T (15 ml) tomato paste
4 cloves mashed garlic
1/2 t (2 ml) thyme
2 bay leaves–crumbled
18 to 24 small white pearl onions
1 lb (450 gms) fresh mushrooms–1/4 and sautéed in butter
- Marinate cubed beef in red wine, with the thyme, bay leaves, garlic and pepper, overnight in fridge.
- Drain liquid off the beef and set aside. Beef cubes should be as dry as possible for easier searing/browning.
- Sauté the bacon in a casserole dish in oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
- Leave casserole on moderate/high heat until fat is almost smoking before you sauté the beef. Sauté beef, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Set aside and add it to the bacon.
- Return the beef and bacon to the casserole and toss with the salt. Add tomato paste and sauté until brown.Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set aside.
- In separate saucepan, bring red wine, from marinade to a boil and strain out impurities. Add in red wine and enough beef stock, so that the beef is barely covered.
- Cover the casserole and set in lower rack of preheated oven. Heat very slowly for approximately 21/2-3 hours, until the liquid simmers at 325F.
- While the beef is cooking, sauté pearl onions and mushrooms until lightly browned.
- Add onions and mushroom mixture to the simmering beef halfway through the cooking process. The meat is done when a fork pierces it easily.
- You should have approximately 21/2 cups of sauce. If sauce is too thin, add a little cornstarch dissolved in red wine and add to the simmering sauce. Taste for added seasoning.
- Serve on pre-heated platter accompanied with pasta or potatoes.
CedarCreek Estate Winery– Merlot a hint of new leather creating a full-bodied wine with soft, silky but firm tannins. It is barreled in 95% French oak and 5% American oak.
Hess Select—Chardonnay soft entry of well-balanced fruit and oak persists all the way to a pleasing finish.