11.09.2015

Good Things Happening in my Kitchen {Beef Bourguignon}

I found this recipe for Beef Bourguignon on Lag Liv, apparently 3 years ago, but never made it until now. I meant to a few times, but simply forgot for a while, and the few times I remembered I didn't have the time required.

Here's the thing, Trav and I hate mushroom... really hate them. But apparently she does too, so with her glowing recommendation, when I stumbled on the recipe again recently, I decided it was time to give it a try. Beef, wine, and butter; it just sounded too good.



Beef Bourguignon
(Lag Liv's recipe, with my adjustments)

1-1.5 lbs. beef stew meat, trimmed
1.5 Tbl. flour
4 carrots, peeled, cut into 1" pieces
1 onion, sliced or diced
1.5 c. red wine
1.5-2.5 c. beef broth
1/2 tsp. dried thyme (I was out! so I used about ~ 1/4 tsp of ground sage, since I love sage)
1/2 tsp. dried rosemary
1/4 tsp. dried cayenne pepper
1 bay leaf
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1/2 lb. mushrooms, cleaned and sliced
1/4 c. butter (4 Tbl)
1/4 c. red wine

1. Prep beef (trimming all visible fat), carrots, and onion. Place meat in mixing bowl, add flour and toss to coat/combine. Put carrots and onion aside.

2. Heat 1-2 Tbl. oil in dutch oven over high heat. Add meat in batches, cooking 4-5 min first side before turning to cook 2-4 min on the other. Remove meat to new bowl as it is cooked. Continue in batches until all meat is browned.

3. Heat 1 Tbl. oil in dutch oven, still over high heat. Add carrots and onion, thyme (or sage), rosemary, and salt and pepper to taste. Cook, stirring frequently, until onions are golden brown. Add browned meat back to pot.


4. Add 1.5 cup wine, stir, bring to boil. Reduce heat and simmer uncovered 5 mins.

5. Add 1.5 cups beef broth, cayenne pepper, and bay leaf. Stir, bring to boil, reduce heat to low, and simmer, covered, for 2 hours. Stir frequently, making sure bourguignon isn't sticking. Add beef broth as needed throughout if pot gets dry.

6. After 1.5 hours, melt 1/4 c. butter in small saute pan. Add mushrooms, 1/4 c. wine, and salt and pepper to taste. Stir frequently, sauteing approximately 5-7 min, until mushrooms are soft and cooked. 


7. Add entire contents of mushroom pan (it should still be soupy) to bourguignon pot.

8. Stir and simmer together 20 mins more, until you can't stand smelling it anymore and not eating it. Serve over mashed potatoes and/or beside warm crusty bread.



It was amazing. Rich, filling, decadent. I still won't be searching out mushrooms, but I'll happily eat them in this dish, smothered in butter and wine. 

Trav and I both cleared our dishes, including mopping every drop of sauce with a piece of crusty bread. I will be making this again. 

2 comments:

  1. This looks so good, I showed Conor and he wants me to make it in 2 weeks... yumm!

    ReplyDelete
    Replies
    1. Let me know what you think if you do!

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