Two words: Beef Bourgignon. Duh. Ok, that’s three words. Three beautiful words that invoke images of the breathtaking Burgundian countryside and make one’s mouth water in pure anticipation. Beef Bourgignon, like other peasant dishes, is an example of perfection in simplicity. With just a few basic ingredients and several hours on the stove you’ve got yourself a hearty and absolutely delicious meal that will not only fill your belly but warm your soul and fill your kitchen with some of the best aromas known to man. Mmmmmmmmm……
Can you smell that? No? Well, I guess that means you should put down that take-out menu and set aside a few hours next Saturday or Sunday to do a little cooking. I promise that you won’t regret it.
Beef Bourgignon
Ingredients
2.5 pounds beef stew meat
About 20 crimini mushrooms
About 20 pearl onions
1 bottle red Burgundy wine
About 1/2 to 2/3 quart low sodium beef broth
A few sprigs of fresh rosemary and fresh thyme
Flour
Extra virgin olive oil
Freshly ground salt and pepper
Preparation:
First, season the stew meat with salt and pepper and dust lightly with some flour.
Next, clean the mushrooms and cut any larger ones into bite-sized pieces.
Then peel the pearl onions.
Heat a couple of tablespoons of olive oil in a large pot. Brown the stew meat on all sides. Add the mushrooms and onions and cook for about a minute or two. Add the wine, broth, and herbs (tied in a cheesecloth bag). The liquid should just cover the beef, mushrooms and onions. Stir and bring to a boil.
Decrease heat and simmer with the lid just barely open. Remove the rosemary and thyme after about 30 minutes. Simmer until the liquid reduces to about half and the meat is tender and falling apart, stirring occasionally to ensure that everything spends plenty of time in the cooking liquid.
Serve with a crusty grilled French baguette and plenty of wine.
