Tuesday, March 22, 2011

Beouf Bourguignon Recipe ~ Delicious!

Hey all!  Happy Tuesday! Almost half way through the week!  Which doesn't really matter to me because I am a stay at home mom, but hey, good for you guys!! 

Don't forget to link up any projects you have going on here, I would love to have ya!

Sadly, my family is gone now and we are back to the regular 4 of the Simmons household.  But while they were here I wanted to act like I was all 'Frenchie' like I had dove into the culture and make something typical French.  We were just in the region of France where this comes from, Bourgnone, and I had actually been wanting to make this for a while.  Let me tell you, I am soooo glad I did.  It was yum-mee!  So I thought OF COURSE I must share it with my lovely blogger buddies.  Lucky you guys!  I found a recipe online and adapted it for a mom who doesn't particularly like to spend tons of time in the kitchen but enjoys cooking.  Maybe some of you can relate.  If not, find another recipe and let me know how it turns out.  I'll live through you.  So, without further ado...

  • 1 tablespoon good olive oil

  • 8 ounces thick bacon, diced 

  • 2 1/2 pounds chuck beef cut into 1-inch cubes

  • Kosher Salt 

  • Freshly ground black pepper

  • 1 pound carrots, sliced diagonally into 1-inch chunks

  • 2 yellow onions, sliced

  • 2 teaspoons chopped garlic(2 cloves)

  • 1 bottle good dry red wine I used Pinot Noir (and I got it for less than 2 euros! Gotta love the French and their wine!)

  • 1 can (2 cups) beef broth or water. Broth is probably tastier, but I used water, they don't have beef broth here 

  • 1 tablespoon tomato paste

  • 1 teaspoon fresh thyme leaves; 1/2 teaspoon dried (I used another herb, I didn't have either)

  • 1 pound fresh mushrooms stems discarded, caps thickly sliced (optional, although I think it would be wonderful, my husband hates mushrooms. Boo.)

  • Two options, you can use a dutch oven so you can later transfer it into the oven to finish cooking.  Or, like me, I don't have a dutch oven, so I just kept it over low heat in the pan I started in. 

    Cook bacon

    After cooked through remove bacon and set aside.  Don't worry, it will return.  For the best results you should towel dry the beef and cook one layer at a time.  But remember, this is Mom Bourguignon.  So I attempted to dry it a bit and then threw it in there.  Yes, in the bacon fat.  Healthy, I know, but hey, the French are skinny!  Do your best to brown it on all side and remove.

    Then you can add a little butter or olive oil, depending on how healthy you are feeling, and throw in the carrots and onions.   Season with kosher salt and fresh ground pepper.  Cook for about 10 to 15 minutes, until the onions are brown.
    Add the garlic towards the end and sautee until frangrant, just a minute or two.
    Now grab your Pinot Noir.  Take a swig.  Maybe two.  Then, wait for it... pour the entire contents of the bottle into the stew.  You might want to take three swigs.

    Add enough beef broth or water to cover the meat, potatoes, tomato paste, and thyme and bring to a boil.  Here is where you can choose.  If you have the dutch oven, you can put it in the oven at 250 degrees for a little over an hour.  If you don't, or are too lazy (or both, like me) then reduce to a simmer, cover, and cook until the beef and veggies are cooked through and tender. 

    Et voila!!  And to be truly French, grab yet another bottle of wine, a baguette and sit and enjoy. 

    Man it was soooo good.  I hope some of you get a chance to try it, if so let me know how it turned out! 

    Bonne journee!

    DISCLAIMER: I forgot to take pictures, so I found these from google search. If I have a photo that's yours, let me know, I will be happy to credit it!


    Tammi & Rachelle said...

    I will attest that it was SO GOOD! Give it a try!

    GoodFrameofMind said...

    Looks De-lish!!

    Backwoods Cottage Pam said...

    I stopped over from Creative Girls Bloghop. This recipe sounds fabulous, I will have to give it a try. Nice to meet you!


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