By Kristy Alpert
Some call it “sauté de boeuf à la Bourguignonne.” Others just call it “beef stew.” Julia Child famously referred to it as “one of the most delicious beef dishes concocted by man.”
She’s right. There’s nothing more rib sticking and than a hefty spoonful of this robust stew.
And making beef bourguignon is easy. Or, at least this recipe from Chef Daniel Davey makes it so.
You take a hearty portion of beef and combine it with onions, mushrooms, carrots, and red wine. Then you slow-cook everything until the meat turns incredibly tender.
Davey’s version is so straightforward that he cooks it on a boat. He’s the head chef onboard French Country Waterway’s Princess barge, a four-room vessel that cruises up and down the canals of France throughout the year.
So, yes, you could say that this beef bourguignon has boatloads of flavor.
Recipe by Daniel Davey of French Country Waterways
What You’ll Need:
2 ½ lb. braising steaks, cut into large chunks
Small bunch thyme
2 garlic cloves, minced
3 bay leaves
750 ml red wine, such as Burgundy
3 Tbsp all-purpose flour
3 Tbsp olive oil
3.5 oz. bacon (approximately 3 to 4 strips), roughly chopped
2 medium onions, cut into large chunks
8 oz. cremini mushrooms, sliced
2 Tbsp tomato purée
3 large carrots, peeled and cut into large chunks
2 ½ cups beef stock
Salt and pepper, to taste
How to Make it:
1. In a large, 4-quart container, add the steaks, thyme, 1 clove of garlic, 1 bay leaf, and the wine. Cover and marinate in the refrigerator overnight. Take the meat out of the fridge at least 2 hours before cooking to bring it to room temperature.
2. Preheat your oven to 400°F. Place a colander over another large bowl and strain the marinated meat, reserving the wine and thyme. Pat the meat dry and then transfer it to a zip lock bag with the flour. Shake to coat the meat.
3. In a large skillet, heat the olive oil over medium high. Add the meat, working in batches if necessary, and sear on all sides, about 7 minutes total for each batch. Transfer the seared meat to a casserole dish.
4. In the same skillet you used to sear the beef, add the bacon, onions, mushrooms, and remaining garlic. Cook, stirring occasionally, until the bacon is crisp, about 5 minutes. Stir in the tomato puree and transfer to the casserole dish. Add the carrots, remaining bay leaves, reserved time bundle, reserved wine, and beef stock, adding water, if need, to make sure the meat is submerged.
5. Transfer the casserole dish to the oven and cook until the brother simmers, about 30 minutes. Lower the heat to 300°F and cook until the meat is tender, about 4 hours. Season to taste and serve. Makes 6 servings.
Per serving: 661 calories, 62g protein, 17g carbohydrates (2g fiber) 27g fat