Beef Bourguignon
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Salt1 tsp
Pepper2 tbsps
Flour1 tbsp
Tomato Paste2 cloves
Garlic (mashed)1 tsp
ThymeDirections:
1
Remove rind and cut bacon into lardons (sticks 1/4-inch thick and 1 1/2 inches long)
2
Simmer rind and bacon for 10 minutes in 1 1/2 quarts water
3
Drain and dry
4
Preheat oven to 450 degrees
5
Sauté the bacon in oil over moderate heat for 2 to 3 minutes to brown lightly
6
Remove to a side dish with a slotted spoon
7
Set casserole aside
8
Reheat until fat is almost smoking before you sauté the beef
9
Dry the beef in paper towels; it will not brown if it is damp
10
Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides
11
Add it to the bacon
12
In the same fat, brown the sliced vegetables
13
Pour out the sautéing fat
14
Return the beef and bacon to the casserole and toss with salt and pepper
15
Then sprinkle on the flour and toss again to coat the beef lightly with the flour
16
Set casserole uncovered in middle position of preheated oven for 4 minutes
17
Toss the meat and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust)
18
Remove casserole, and turn oven down to 325 degrees
19
Stir in wine, and enough stock or bouillon so that the meat is barely covered
20
Add the tomato paste, garlic, herbs, and bacon rind
21
Bring to a simmer on top of the stove
22
Then cover casserole and set in lower third of preheated oven
23
Regulate heat so that liquid simmers very slowly for 2 1/2 to 3 hours
24
The meat is done when a fork pierces it easily
25
While the beef is cooking, prepare the onions and mushrooms
26
Set them aside until needed
27
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan
28
Wash out the casserole and return the beef and bacon to it
29
Distribute the cooked onions and mushrooms over the meat
30
Skim fat off the sauce
31
Simmer sauce for a minute or two, skimming off additional fat as it rises
32
You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly
33
If too thin, boil it down rapidly
34
If too thick, mix in a few tablespoons stock
35
Taste carefully for seasoning
36
Recipe may be completed in advance at this point
37
Remove rind and cut bacon into lardons (sticks 1/4-inch thick and 1 1/2 inches long)
38
Simmer rind and bacon for 10 minutes in 1 1/2 quarts water
39
Drain and dry
40
Preheat oven to 450 degrees
41
Sauté the bacon in oil over moderate heat for 2 to 3 minutes to brown lightly
42
Remove to a side dish with a slotted spoon
43
Set casserole aside
44
Reheat until fat is almost smoking before you sauté the beef
45
Dry the beef in paper towels; it will not brown if it is damp
46
Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides
47
Add it to the bacon
48
In the same fat, brown the sliced vegetables
49
Pour out the sautéing fat
50
Return the beef and bacon to the casserole and toss with salt and pepper
51
Then sprinkle on the flour and toss again to coat the beef lightly with the flour
52
Set casserole uncovered in middle position of preheated oven for 4 minutes
53
Toss the meat and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust)
54
Remove casserole, and turn oven down to 325 degrees
55
Stir in wine, and enough stock or bouillon so that the meat is barely covered
56
Add the tomato paste, garlic, herbs, and bacon rind
57
Bring to a simmer on top of the stove
58
Then cover casserole and set in lower third of preheated oven
59
Regulate heat so that liquid simmers very slowly for 2 1/2 to 3 hours
60
The meat is done when a fork pierces it easily
61
While the beef is cooking, prepare the onions and mushrooms
62
Set them aside until needed
63
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan
64
Wash out the casserole and return the beef and bacon to it
65
Distribute the cooked onions and mushrooms over the meat
66
Skim fat off the sauce
67
Simmer sauce for a minute or two, skimming off additional fat as it rises
68
You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly
69
If too thin, boil it down rapidly
70
If too thick, mix in a few tablespoons stock
71
Taste carefully for seasoning
72
Recipe may be completed in advance at this point
73
Recipe may be completed in advance at this point
74
For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times
75
Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley
76
Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times
77
Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley
78
For later serving: When cold, cover and refrigerate
79
About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce
80
When cold, cover and refrigerate
81
About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce