Monday, January 18, 2016

Beef Bourguignon {Beef 'n Burgundy}

Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way.
Over time, the dish became a standard of French cuisine. The recipe most people still follow to make an authentic beef bourguignon was first described by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment and available food supplies. 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." (Source: Wikipedia)

6 slices bacon, diced
1 lb. grass-fed Angus stew beef, cubed
1 medium onion, quartered
1 tsp. minced garlic
1-2 tsp. salt, or to taste
1/2 tsp. course-ground black pepper
2 cups beef bone broth
1/4 cup tomato paste
1 tsp. dried thyme leaves
1 1/2 cups burgundy wine
1 lb. carrots, sliced into 1-inch chunks
1 lb. fresh mushrooms, sliced (optional)
2 cups egg noodles, cooked

Preheat oven to 300 degrees. In a Dutch oven, cook diced bacon until crispy. Add beef and cook until browned. Stir in onion, garlic, salt, pepper, bone broth, tomato paste, thyme leaves, and burgundy wine.

Cover with lid and bake 2 hours. Uncover, add carrots and mushrooms (optional) and return to oven to cook 30 more minutes.

Remove from oven and serve over cooked egg noodles.



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