And what better recipe than whole and hearty Beef Bourguignon. This traditional French classic originates from the Burgundy region and the recipe has undergone subtle changes over the years. Here is my take on it!
- 100 gm thick cut bacon (Cut into 1 inch pieces)
- 1 ½ pounds stew or chuck beef (Cut into 1 inch pieces)
- Cloves (3 no.)
- Cinnamon (1/4 inch)
- ½ pound carrot, sliced diagonally (Cut into 1 inch pieces)
- ¼ pound leek, sliced (Cut into 1 inch pieces)
- Garlic Cloves (2 no.)
- 300 ml good robust red wine (Pinot Noir or Cote du Rhone)
- 1 cup beef broth (Organic unsalted)
- Tomato (1 no.)
- Fresh Thyme (6-7 sprigs)
- Bay leaf (1 no.)
- 1 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 2 tablespoons corn flour
- Pickled baby onions (8 no.)
- ½ pound fresh button mushrooms (Thickly sliced)
- ½ cup chopped parsley
- Salt and pepper to taste
Add the bacon to a frying pan over medium heat. You can add a little olive oil if desired but I prefer to let the bacon fat do its work. Cook for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove bacon to a plate.
Prepare the beef chunks by lightly patting with paper towels to dry. Season with pepper and salt. Add in batches to the frying pan with the remaining bacon fat and brown on all sides (3-5 minutes). Remove to the plate with bacon.
Add bay leaf, thyme, cloves, cinnamon to the pan and sauté for a minute. Add the carrots and toss with a pinch of salt and pepper. After about 5 minutes add the leeks and garlic and continue frying for another 5 minutes.
Set aside on the plate. Now add all the items to a casserole or a Tagine if you have one. I love cooking with my Tagine (Yes – unconventional, but it really keeps all the flavors). Puree tomato and pour over the beef.
Add the wine and beef broth to just cover the meat & vegetables.
Preheat oven to 250 degrees F.
Place the covered dish in the oven and cook for about 1 hour. While the beef is cooking, sauté the cut mushrooms in the frying pan for about 10 minutes and set aside. Combine the butter and corn flour and stir into the stew. At this time also add the pickled onions, mushrooms, paprika and salt to taste. Cook in oven for another 30 minutes or until the meat is very tender when pierced with a fork. Adjust the consistency of the sauce if desired (If too thick, add beef broth and bring to a boil. If too thin, cook on an open stove a little longer). Top with chopped parsley.
Serve with grilled potatoes.