Julie Childs eat your heart out. Okay, maybe not. I did use her recipe and one I found in the Joy of Cooking as a guide line for my version of Beef Bourguignon or what I call Beef Stew. Comfort. Food. To the max. Loaded with flavor from the wine and dash of brandy and of course the melt in your mouth beef.
*Note that this makes 3 quarts. I made this as freezer stock. You know so when you don’t feel like cooking you can just grab this out of the freezer and have a gourmet meal?!?!
(Recipe adapted from Joy of Cooking and Julie Childs Mastering the Art of French Cooking)
- 2 tablespoons peanut oil
- 5 slices of thick cut bacon, cut into bite size pieces
- salt and pepper
- 3 pounds lean stewing beef, cut into 2 inch cubes
- 1/2 cup flour
- 1-2 medium white onion, chopped
- 1 carton of mushrooms, diced
- 4-6 carrots (depending on size), peeled and cut diagonally into large bite size pieces
- 1 6oz. can of tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- 3 cups full-bodied red wine (Chianti is what I used)
- 2 cups beef stock
- 1/4 cup brandy
- 2-3 bay leaves
1. In a large Dutch oven or heavy pot, heat oil over medium heat. Add bacon and a pinch of salt and freshly ground pepper. Stir around while it’s cooking to brown all sides. Remove with a slotted spoon and set aside.
2. Pat meat dry. (*tip* place all meat on a cookie sheet). Sprinkle with salt and pepper. Dredge in flour and shake off any clumps. With the same dutch oven pot with the heat on medium high heat, work in batches to brown all sides of meat. (It can be hard to brown all sides of meat – don’t worry if you see red/pink parts of the meat. Leave the meat in pot for 1-2 minutes then flip over. Remove and repeat until all meat is browned.
3. Turn heat down to medium. Throw in onions. Stir occasionally, cook until translucent about 7 minutes. Throw in mushrooms and cook for 4 minutes – or until brown. Throw in carrots and cook for another 2-3 minutes. Add tomato paste, garlic, thyme. Stir to combine. *tip – stir frequently – you don’t want the onions or anything else to burn.
4. Pour wine, beef stock and brandy into pot. Stir. Turn heat up to medium high. Place beef and bay leaves into pot. Put lid on – can tilt lid a little so that some air escapes. Bring to a soft boil and lower heat so that it’s simmering. Let simmer for 2 hours. Checking half way through – stir and scrap bottom of pot at this time.
5. Let rest before serving with the lid off. Skim fat off the top – or stir to combine (like I do). Remove bay leaves. Serve with crunchy bread. Enjoy!
Step 4- after everything is added to the pot you can put in a preheated over to 400 degrees or the stove top method that I opted for.
*if the stew isn’t as thick as you would like it, take a ladle full of the hot liquid and combine with corn starch. Return to pot and stir to combine.
*if the stew is too thick – add equal parts wine and stock until you get the right consistency you desire.