Posts Tagged ‘boeuf bourguignon’

Boeuf Bourguignon a la Cecile

June 12th, 2011 Leave a reply »
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Boeuf bourguignon has always been my favorite dish as a child – it’s tasty, the meat is tender and it comes with pasta! Until now, I had never ventured to make it myself since it involves hours of preparation – but after making a couple of recipes, I’m starting to realize that all good recipes take time :) With some practice, you’ll reduce your time cooking it, especially if you have a pressure cooker to help you out. My family recipe for boeuf bourguignon is solid and very easy to follow.

Preparation time: 30min
Cooking time: 45min (with pressure cooker) or 2+ hours (without pressure cooker)

Servings: 4-6

boeuf bourguignon

Ingredients: 5 ounces of bacon (optional), 1.5 lbs of stewing beef, 2 carrots, 1 medium onion, 12 pearl onions, 8 ounces of mushrooms, 2 tablespoons of flour, 750ml of red wine (Merlot or Cabernet Sauvignon), 1 cube of beef stock, 2 garlic cloves, a few sprigs of fresh thyme and parsley, 3 dried bay leaves, 4 tablespoons of olive oil, 2 ounces of unsalted butter, salt & black pepper

Preparation Phase:

1. Peel 12 pearl onions, cut 5 ounces of bacon into small pieces (optional), slice 8 ounces of mushrooms
2. In a large skillet, heat 2 tablespoons of olive oil and 1 ounce of unsalted butter over high heat. Toss bacon pieces, pearl onions and mushrooms. Stir & fry for 5 min until brown. Then place it aside and let it cool down
3. Cut 1.5 lbs of stewing beef into 2-inch cubes. Sprinkle salt & pepper on all sides of the meat
4. Peel 2 carrots & 1 medium onion and cut all into small pieces. Peel and crush 2 cloves of garlic
5. Wash & chop a few sprigs of fresh thyme and parsley. Crush 3 dried bay leaves
6. In a large pot, bring 750ml of red wine to boil and ignite the wine using a match (which in French is called “flambé”)

Using a Pressure Cooker: time = 45min

7. In a pressure cooker, heat 2 tablespoons of olive oil and 1 ounce of unsalted butter over high heat. Then place the pieces of beef. While stirring, let the beef cook on all sides for about 5-6min
8. Add the pieces of carrot, onion and garlic. Let cook for 3-4min. Then add 2 tablespoons of flour
9. Poor the red wine over the mixture and add the mushrooms/bacon/pearl onions previously prepared, 1 cube of beef stock, as well as the cut thyme, parsley and bay leaves. Anything left? Everything should be in the pressure cooker
10. Close the pressure cooker tightly. When the steam starts coming out, let simmer for 35min over low heat. Once cooked, remove from the heat and carefully remove the cover.
11. Serve warm with pasta (tagliatelle or fettuccine)

Using a Large Casserole (not Pressure Cooker): time = 2+ hours

7. In a large casserole, heat 2 tablespoons of olive oil and 1 ounce of unsalted butter over high heat. Then place the pieces of stewing beef. While stirring, let the beef cook on all sides for about 5min.
8. Add the pieces of carrot, onion and garlic. Let cook for 2min. Then add 2 tablespoons of flour
9. Poor the red wine over the mixture and add the mushrooms/bacon/pearl onions previously prepared, 1 cube of beef stock, as well as the cut thyme, parsley and bay leaves. Anything left? Everything should be in the casserole
10. Cover the casserole tightly. Once the wine starts to boil again, let simmer for 2 hours over low heat. Once the beef is tender, remove from the heat.
11. Serve warm with pasta (tagliatelle or fettuccine)