Beef Bourguignon Recipe

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The last time I made this Beef Bournguignon recipe my neighbor wanted to know what it was that smelt so good. It's a great dish to make in the afternoon and leave simmering until dinnertime, enticing everyone to the table.

Cooking With Wine

I usually make this Beef Bourguignon recipe with a cheaper bottle of Bourgogne (you might know that as Burgundy wine) and serve it with a more expensive one, but you can make it with any low-tanin red wine you think would be nice.

Beurre Manié

Lots of times you will find sauces thickened in France with something called a buerre manié, made by mixing softened butter with an equal amount of flour and a bit of cooking liquid. The buerre manié is added to the dish a few minutes before serving. I have left it as an optional step in this recipe. If you can afford the extra calories, go ahead with this addition, but you will get a very tasty and satisfying stew even if you leave it out.

Serving Suggestion

This is a very satisfying French beef stew and best served with something simple, perhaps steamed potatos or noodles. A mixed greeen salad would be good for an entree and something light for dessert (in season fruit is always a good healthy choice). You'll be pleased to find out that beef bourguignon is even better tasting when served as leftovers the next day.

Boeuf Bourguignon

• 2 large onions, chopped
• 2 large carrots, sliced in rounds
• 2 tablespoons cooking oil
• 6 ounces lean bacon cut into small pieces
• 2 pounds of stew meat, cut into bite size pieces
• 1 bottle of red wine (less a glass or two if you wish)
• 1 bouquet garni or 2 tablespoons mixed dried herbs
• 1 garlic clove, peeled
• 1 pound mushrooms, sliced
• 2 tablespoons butter
• 1 tablespoon tomato concentrate
• salt and pepper

Optional Ingredients for Buerre Manié

• 2 tablespoons softened butter
• 2 tablespoons flour

Cook the onions and carrots in the oil on medium heat until soft, about 10 minutes. Add the bacon and continue cooking and stirring for 10 minutes. Add the meat and cook until browned on all sides. Sprinkle meat with salt and pepper. Add the herbs, the garlic and the red wine. Cover, turn down the heat, and let simmer for at least two hours.

Meanwhile cook the mushrooms in the butter until soft and add to the stew after about two hours along with the tomato concentrate. Simmer until meat is very tender. Sometimes I cook it for the last hour without the lid to get a more concentrated sauce.

If you are thickening your stew before serving, mix the butter and flour together in a small bowl until well blended. Blend in a tablespoon of the cooking liquid, and then stir this mixture back into the stew. Continue cooking for several minutes.

Makes 6 generous servings

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