Boeuf Bourguignon

With inflation running high today, it made me think of Boeuf Bourguignon, a French dish which can be made with an inexpensive cut of beef and an inexpensive red Burgundy wine. It is likely not a regional recipe from the Burgundy area, but it is a traditional French dish. It’s not a really old one like some traditional dishes, having appeared only in the late 1800’s. But since then it has become a standard of French cuisine, especially in Parisian bistros. And its a great winter dish. It can be served with potatoes, noodles or rice.

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Ingredients (for 6 ppl) :

• 3 c. red Burgundy wine

• 2 T. brandy

• 1 yellow onion, cut in small cubes

• 8 oz. white pearl onions

• 3 carrots, sliced

• 1 lb. Porcini mushrooms, cut in quarters

• 1 sprig fresh Italian parsley

• 1 Bay leaf (not California bay leaves, which are too strong)

• Salt and fresh black pepper to taste

• 2 lb cubed beef (chuck roast)

• 4 T. olive oil

• 1/4 lb of either cubed pancetta or bacon

• 1 sprig of thyme

• 1 clove of crushed garlic

• 8 oz. beef gravy

Preparation:
1) Make a marinade. In a large bowl, combine the wine, brandy, carrots, 1 cubed onion, parsley, Bay leaf, thyme, garlic, black pepper and salt. Mix well. Add the cubed beef and pancetta or bacon. Cover and marinate in the refrigerator for 2 days.

2) Strain the beef from the vegetables and marinade. Reserve the marinade and vegetables separately.

3) Dry the meat with a paper towel. Heat 2 T. of oil in a large skillet over medium high heat. Add the beef, pearl onions and pancetta or bacon and saute until crispy on all sides. Add the mushrooms. Then add the marinade, vegetables, gravy and herbs.

4) Cover the skillet. Bake at 250 degrees for 3 hours, stirring occasionally. Add water if needed.

Bon Appetit,
Alain Guichard