With temperatures in the 20’s it was bound to happen: I cooked Boeuf Bourguignon. Not Julia Child’s full-fledged version, but a satisfying imitation stimulated by Ginette Mathiot’s “I Know How To Cook.” Cooking stew is all about mis en place, which means having all the ingredients lined up and using them as directed. After the initial chopping, sautéing and browning, you are home free. All you have to do is check the pot once in a while and let the stew to do its thing.
Menu
Boeuf Bourguinon
Rice
Wine: Delas Côtes du Ventoux 2008
Dessert: Grapes
Since stew tastes even better the second or third day, I cooked enough for two meals.
Recipe: Boeuf Bourguignon
1 tablespoon oil
3 shallots, chopped
4 slices of thick-cut bacon, diced
1½ pounds boneless flanken, cut into small cubes
Up to ¼ cup flour
1 1/4 cup chicken stock, more if needed
1 1/4 cup red wine, more if needed
1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme, 2 sprigs parsley,
small bark of cinnamon tied in cheesecloth)
1 orange peel
salt and pepper
½ package frozen white pearl onion
½ pound small porcini mushrooms
Chopped parsley for garnish
Day 1
1. In a heavy pan, heat oil. Add shallots and bacon and cook until browned. Remove and set aside, leaving the fat in the pan.
2. Add the meat and brown on all sides (work in batches as needed)
Sprinkled browned meat with flour, stir well.
3. Add the stock and mix well; then add the reserved bacon and onion, the wine, bouquet garni and orange peel. Season with salt and pepper.
4. Cover and let simmer for 2 hours
5. Let cool. Remove the bouquet garni and orange peel and refrigerate
Day 2
1. Skim the fat from the stew and bring to a simmer
2. Sauté the mushrooms in oil to brown and mix into the stew.
3. Cook to pearl onions in the microwave for 4 minutes; sauté to lightly brown and incorporate into the stew.
4. Continue to cook for 30 minutes. (Add more stock and wine as needed.)
5. Season to taste.
6. Garnish with parsley
Tastes even better on Day 3—an ample reward for a labor of love.
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