Beef Bourguignon

by Gavan on November 3, 2010

Honing in on my inner Julia Child, I made this wonderful traditional meal for my family at work. I suppose I start to crave stews and ‘stoups’ (you’ll get familiar with that one in the very near future) at the first sign of Autumn’s weather change, which ironically was followed by a California heat wave this week. That surely makes it hard to keep up whether it’s summer or fall, salad or stew weather! Either way this meal is delicious. If you’re in the beginnings of winter this is perfect for you.

RECIPE:

2 lbs grass fed lean stewing beef (chuck steak) – cut into 2″ cubes
3 whole carrots – peeled, cut into 1/2″ slices


12 pearl onions- peeled
1 bouquet garni (thyme, bay leaf, parsley)
2 cups red wine (I prefer a heavy red like a Syrah or Zinfandel)
2 cups beef broth

1 cup all purpose flour
2 tsp salt
1 tsp pepper

DIRECTIONS:
Preheat oven 375°F.
In a large mixing bowl begin by dredging the beef in the flour and S&P coating all sides. Preheat large skillet on high heat for 1 minute. Drizzle 2 tbsp grape seed or olive oil. Place the beef in a strainer over the bowl and shake off the excess flour. Sear the beef in a single layer in the pan. Do not over fill. It will take you 2 batches to sear all of it. Sear for 2-3 minutes until all sides are nicely browned. Once browned remove to an oven proof casserole dish. Turn the heat down to medium and using a kitchen towel wipe out the excess oil. Very carefully add the wine and let reduce for 1 minute scraping all the crusty bits from the bottom of the pan. Pour over beef in casserole dish.

Preheat same pan for 1 minute. Add 1 tbsp olive oil and saute carrots and onions for 2-3 minutes. Add to beef along with beef broth and herbs.
Cover with foil and pop in middle shelf of oven for up to 3 hours or until meat is fork tender.

You’ll end up with a rich deep flavoured dish that’ll melt in your mouth….if you cook it long enough!

I served this with a celeriac mash. The earthy flavour of the celeraic works great as a substitute to regular mash potatoes.

Using a kitchen knife simply cut away the outer skin leaving the lovely white flesh. Chop into similar size cubes and boil in salted water. You’ll cook this the exact same way as if you were making mash potatoes. If you prefer you could do half potato and half celeriac. Your call. Either way it works great with the beef.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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