Yesterday was one of those days where I was REALLY mad, for NO reason at all. It was ridiculous. All day long I was in a sour mood. By the time I got off work, I was exhausted, and planning to just go home and put my feet up, maybe get absorbed into No Reservations. But, all the way home I was thinking about the mushrooms that I had bought that I needed to use. By the time I got there, I was already thinking about Boeuf Bourgenion–more specifically, Julia Child’s Boeuf Bourgenion.
It was not as hard a recipe as I had imagined. It just takes a really long time to cook. But after three hours, I went to take it off the heat to cool overnight. Somehow, in that process, I ended up with a fork in my hand. Once I started, I couldn’t stop. Oh man, this is gooooooood. There are some recipes that I think “Ok, that’s decent, but I probably won’t make it again.” Then there are SOME recipes that are just so incredible that you just can’t stop eating. This is one of those recipes.
Make this, and soon. You can eat it the day you make it, but I’m told it gets better if it sits overnight. So I’ll be having it for dinner tonight. I cannot wait!
Adapted from Julia Child
3 lbs stew beef (1 inch cubes)
3 large carrots, sliced
1 large onion, diced
Salt and Pepper
2 Tbsp Flour
3 cups red wine (something full-bodied, preferably Burgundy)
4 cups beef stock
3 sprigs fresh thyme
2 cloves garlic, minced
1 crumbled bay leaf
2 cups baby pearl onions
2 cups button mushrooms, quartered
2 Tbsp Butter
In a dutch oven, heat 1 Tbsp olive oil over med-high heat. Add meat and brown. (It’s best to do this in stages, the meat will brown better if you don’t add it all to the pot at once.) Remove to a large bowl and set aside.
If needed, add more olive oil to the pot. Sweat onions and carrots until onions are translucent.
Add meat back to pot. Season with salt and pepper, then add flour. Toss to coat the meat, and cook for 2-3 minutes.
Add wine, stock, thyme, garlic and bay leaf. Simmer (NOT BOIL!) for 2 1/2-3 hours until meat is tender.
While meat is stewing, prep pearl onions and mushrooms:
Add pearl onions to a large skillet. Cover with water. Bring to boil for 2-3 minutes. Pour off water and set onions aside to cool.
To the same skillet, melt 2 Tbsp butter. Add mushrooms and sautee until caramelized. Set aside to cool.
After the 3 hours, remove meat and veggies from the pot with a slotted spoon. Simmer sauce for 2-3 minutes to reduce.
At this point you have two options:
1. You can add everything back to the pot and cook for 2-3 minutes to bring everything to temperature. Then serve over rice or with crusty bread.
2. OR you can add only the meat and carrots back to the pot, and keep the mushrooms and pearl onions separate. Cool in the refrigerator over night, and then when ready to serve, add everything to the pot and put it back on the stove to warm. Again, serve over rice or with crusty bread.
****Had the final product for dinner last night, with a bit of crusty french bread. The sauce was thick and rich, the meat and veggies were tender. Oh man. This stuff is GOOOOOOOOOOOOOOOD.****