CLASSIC BEEF BOURGUIGNON
This here ladies and gentlemen is the true classic Beef Bourguignon that is world renowned. Yes I know it's French and most folks are timid when it comes to cooking french food. But news flash for ya, most french food is just country cooking! Actually the best french food comes from the country cooks!
So don't fret it at all. And trust me when I say, you should try this recipe now. It's just the best damn beef stew you will eat. There I said it, yes it is just beef stew, but so much more richer with a depth in flavor you can only get from slow, long cooking to bring those flavors together.
One little disclaimer, this recipe does call for stock and tomato paste. However, if you are like me and have some Demi Glace laying around I strongly suggest you use the Demi in place of the stock. Oh Lord, it is so gooooood! In case you didn't know by now, we are Demi Glace fanatics around here.
Ingredients:
- 6 oz of Bacon (Conecuh is a great choice)
- 3 lbs Beef - something like brisket, stewing beef, or really whatever you have
- 1 Lb Mushrooms
- 1 Carrot
- 1 Lg Onion
- 1 Tsp Salt
- 1/2 Tsp Gunpowder Original Black Pepper
- 2 Tbsp Flour
- 2 Cups Red Wine - A full Bodied if you have it
- 3 Cups Beef Stock - or Demi Glace
- 1 Tbsp Tomato Paste
- 3 Garlic Cloves
- 1/2 Tsp Gunpowder Original Thyme or 1 Sprig if Fresh
- 1 Gunpowder Original Bay Leaf
Now, we are going to make this simple and easy for you. First what you wanna do is get that bacon cooking in some olive oil, enough to coat the bottom of the pan. I always go with a Large Casserole Pot, or use anything you can cook it all in and have room to stir.
Once the Bacon is browned, remove with a skimmer or slotted spoon and add the cut up Beef into the pot. Keep the Bacon, it will go back in. Brown that beef well on all sides. Once browned, remove it and put it with the bacon.
Toss the Onions and Carrots into the oil and cook until softened. Once done add the Red Wine, Flour, Tomato Paste, Garlic, and Herbs to the pot. When you add the wine make sure you scrape the bottom of the pan and get all them good bits off! This is where the flavor is, it is called the Fond. Cook for a few minutes while scraping the bottom good. Now add the Demi or Stock in there. You will want to bring this up to temp for a few minutes, just to a slight boil and bring the temp down to a simmer.
This should simmer 3-4 hours or so until the meat is done. About 2.5-3 hours in I usually toss the Mushrooms in. We prefer to serve it up with some Mashed Potatoes for one of the best meals you will ever eat! Keep in mind you can adjust the Salt and Pepper to taste if need be. The secret to a great dish is to taste it and adjust as needed.