Beef Bourguignon
This is a post I wrote four years ago, in January, just after we were married, and just before we moved to Mass and got pregnant with Emma. There are not many photos or posts that I look back on from four years ago and love. Usually I am too critical of my developing (sub-par?) photography skills and undeveloped styling skills. Not this post. 1) The recipe is goooooood. 2) It brings me right back to that moment in our lives, in our first house.
If you want to join me in my little trip down memory lane, see photos the from our first house, here.
From January 2011:
Beef Bourguignon sounds complicated and intimidating. Or at least I thought it did. Until I made it, and discovered it was just beef stew with herbs and red wine. What makes it even better is that it is done all in one pot, and it makes the house smell amazing.
French Beef Stew
(Beef Bourguignon)
2-3 pound Chuck Roast
3 tablespoon of olive oil
2 teaspoons of sea salt
2 teaspoons of pepper
4 cups of chicken stock
2 cups of red wine
5 cloves of garlic
1 tablespoon of rosemary (dried or fresh)
1 bunch of fresh thyme
4 bay leaves
1 cup of carrots, 1-inch dice
1 cup of potatoes, 1-inch dice
1 cup of mushrooms, 1-inch dice
2 tablespoons of butter
2 tablespoons of flour
1 loaf of crusty french bread (baguette)
1 clove of garlic (raw)
Coat the Chuck Roast with olive oil, salt & pepper. Heat a large dutch oven on the stove top for 2 minutes, then sear the roast for 2-3 minutes on each side. Add stock, wine, garlic, and herbs. Cover and put it in the oven for 4 hours at 225 degrees.
After 4 hours of cooking, add the carrots, potatoes and mushrooms. Cook for for 30-45 minutes longer. Remove from the oven. Place the pot on the stove, and remove the roast from the stock and wine sauce, placing it on a platter. Cover and let it cool for 10 minutes. Leave the sauce (with herbs and vegetables) in the pot on the stove.
Meanwhile, thicken the sauce (that remained in the pot) by microwaving 2 tablespoons of butter in a small bowl. Add 2 tablespoons of flour to the butter, stirring it until smooth. Whisk it into the sauce until smooth. Cook on medium heat until the sauce begins to bubble and thicken. You may add another batch of the thickening mixture, if you desire.
Remove the fat and bones from the Chuck Roast. Shred the beef into large pieces back into the sauce.
To serve, slice the baguette, then toast it a 400 degree oven for 5 minutes. Rub the piece of raw garlic onto each piece. Place one piece into the bottom of each soup bowl and ladle in the beef stew.
Looks delish...may make it next weekend! Look forward to the updates on your renovation! Best of luck :0)
ReplyDeleteOh, I think this looks like a perfect candidate for Sunday dinner tomorrow. It combines so many elements of my favorite things, one-pot, makes the house smell good, and comfort food! You're right about how your first house holds a special place in your heart. I love where we're at now, especially since we recently added on and remodeled our kitchen but I will always fondly look back at our first married days together in our first house.
ReplyDeleteOne of the great comfort food classics of all time, so glad you revisited it!
ReplyDeleteI have never tried to make any stew before and this looks so easy and delicious so i will give it a try.
ReplyDelete