Why Was Beef Bourguignon Popular in the 1960s

Jump to Recipe

Let me hear you lot say Boeuf Bourguignon with a French accent! Ready? Become!

Please tell me you did information technology! I like to imagine y'all staring at the screen and practicing your best Gérard Depardieu impersonation. Considering what could be more fun than that?

But I digress!

What I reeeeally wanted to talk about today is this astonishing, ultra comforting Boeuf Bourguignon, or Beef Burgundy in English, which is one of my favorite dishes e'er and the perfect dinner for the common cold atmospheric condition.

If you've never heard of it before, information technology is pretty much a beefiness stew made with red wine, mushrooms and pearl onions that was given a big fancy French name that has to be pronounced in your best Pepe Le Pew voice. – OK, I'll stop! I'one thousand pitiful, I don't know what has come to me today. Cabin fever, mayhap? 4 days inside the flat will do that to y'all!

This traditional French classic originated in the Burgundy region (in Eastern France), the same region that gave the states some other classics, similar the Coq Au Vin and the escargot, and also known for its fantabulous wines.

The original Boeuf Bourguignon recipe probably dates as far back as the Middle Ages (400 – 1400 A.D.) and it is believed to accept been created by peasants, as a way to tedious cook tougher, inexpensive, unwanted cuts of meat using ingredients they had on hand.

Over fourth dimension, this rich stew evolved from a peasant dish to a staple in haute cuisine and was fabricated famous around the world, thanks to French chef and restaurateur Auguste Escoffier who first mentioned Boeuf Bourguignon in a cookbook in 1903.

Notwithstanding, the recipe that makes the tables nowadays is the one Julia Kid published in her book Mastering the Art of French Cooking. It is the recipe I use and the one I'm sharing here with you today, slightly adjusted from the original to make it easier for the modern cooks (aka you and me!).

This recipe might seem like too much work at first, but don't get fooled. It is merely a beef stew, afterward all! Information technology does have a few steps to guarantee information technology is the BEST beef stew and I highly recommend you follow them. It is going to exist worth it, I promise!

Boeuf Bourguignon is traditionally cooked with Burgundy wine. I was able to get a canteen of Burgundy'southward Pinot Noir for under $20, which is non too bad!

If you lot, like me, are a sucker for tradition, effort to find an affordable Burgundy vino at your local wine store. If authenticity is not i of your concerns, any skillful red wine will do. Julia says information technology should exist fabricated with a concentrated young cherry-red wine, like Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion or a Chianti.

I besides totally see this every bit Valentine's 24-hour interval dinner. What do y'all recall? If your partner is anything like my husband, he/she will get nuts over this Boeuf Bourguignon! Nothing says "I love you" similar beef that was braised for 3 hours! ?

Ingredients

For the stew:

• six ounces thick cut bacon, diced,
• 1 tablespoon olive oil
• 3 pounds lean stewing beefiness (preferably chuck), cut into 2 inch cubes and patted dry out with a paper towel
• 1 big onion, peeled and sliced
• one large carrot, peeled and sliced
• 2 garlic cloves, minced
• Common salt and pepper to taste
• 1 tablespoon flour
• 1 750ml bottle full bodied, young red wine (*read the mail service for alternatives)
• 2 to iii cups chocolate-brown beef stock
• 1 tablespoon tomato paste
• 1 teaspoon thyme leaves
• 1 bay leaf
• Garnish: chopped parsley

For the pearl onions:

• 18 to 24 minor white pearl onions
• i ane/two tablespoons olive oil
• 1 one/2 tablespoons butter
• ½ cup of beef broth
• Table salt and basis pepper to sense of taste
• 1 bay leaf

For the mushrooms:

• 1 pound fresh mushrooms, quartered
• 2 tablespoons butter
• 1 tablespoon oil

Instructions

Bring a pot of water to eddy and add the bacon. Melt for x minutes, drain and dry out with paper towels. (This step removes the excess salt/smoky season and renders some of the fat.)

Pre oestrus oven to 450 degrees.

In a large dutch oven (or ovenproof casserole), over medium heat, rut the oil and, once hot, sauté the bacon for two to three minutes or until gold chocolate-brown. Remove with a slotted spoon and reserve.

Increase the estrus to medium loftier and, working in batches, chocolate-brown the beef on all sides in the hot oil and bacon fat. Remove the browned beef and reserve.

In the same fat, add together the onion and sauté until it begins to brown, about 2 minutes. Add together the garlic and carrots and continue sautéing for another couple minutes.

Return the bacon and the beef to the dutch oven and flavour everything with salt and pepper. Then, sprinkle the flour and toss to coat the meat. Transfer the dutch oven, uncovered, to the pre heated oven and permit it cook for iv minutes.

After 4 minutes, toss the meat in one case more and render the pot to the oven for 4 more than minutes. (This process browns the flour and covers the meat with a lite crust.)

Remove the dutch oven from the oven and turn the temperature down to 325 degrees.

Fix the dutch oven on the stove again, over medium heat, and stir in the wine and the beef stock, and so that the beef is barely covered. Now it'due south a good time to scrape any remaining browned bits off the bottom of the dutch oven, using a wooden spoon!

Add the tomato plant paste, the thyme and the bay foliage. Once it begins simmering, encompass and transfer to the oven. Cook for 2 1/2 to iii hours or until the meat is tender. The meat is washed when a fork pierces it easily.

While the beef is cooking, gear up the onions and mushrooms.

Peeling pearl onions tin be challenging, then here's a piddling trick: Bring a pot full of water to a boil. While the h2o is boiling, trim the root end of the onions. And so add together the onions and blanch for virtually a minute. Transfer them to a bowl of ice h2o to stop the cooking. Pinch each onion at its stalk stop, and it should just slip out of its skin. If not, employ a paring pocketknife to remove the skin.

In a large skillet, over medium heat, heat the olive oil and the butter until they are bubbling. Add the onions and sauté for about 10 minutes, stirring occasionally, until they are browned. Be careful not to intermission their peel!

Cascade the beef broth, flavour to taste and add the bay leaf. Cover and simmer slowly for 40 to 50 minutes or until the onions are soft (simply retain their shape) and the liquid has evaporated. Reserve.

Wipe out skillet and estrus remaining oil and butter over medium loftier heat. Add the mushrooms and toss and shake pan for four to 5 minutes. As presently as they brainstorm brown lightly, remove from heat.

When the beef is done, remove from oven and carve up the sauce from the beef, bacon and carrots, using tongs Reserve.

Strain the sauce through a fine-meshed sieve set over a sauce pan. Skim fat off the sauce and simmer for a minute or two, skimming off additional fat as information technology rises. Cook until the sauce is thick enough to coat the dorsum of a spoon. If as well thick, add a few tablespoons of beef broth.

Transfer the meat and vegetables back to the dutch oven and pour the sauce over it.

Encompass the dutch oven and simmer for ii to 3 minutes, basting the meat and vegetables with the sauce several times.

Taste for seasoning and ready salt and pepper.

Garnish with chopped parsley and serve!

Disclaimer: This postal service contains affiliate links.

moriartysircurnis.blogspot.com

Source: https://www.oliviascuisine.com/boeuf-bourguignon/

Share this post