Beef Bourguignon Simplified
The classic “Beouf Bouguignon” was popularized outside of France in the 1960s by Julia Child in her best selling cookbook, Mastering the Art of French Cooking. It was re-discovered by Gen-Xers through the film Julie & Julia, where Julie, a young food blogger, attempts to perfect Child’s exacting recipe. Forget searching all over town for pearl onions or lardons. Why not try this simpler method and use the time you’ve saved to sample some of the wine you’ll be cooking with.
Canal Boats on the Rhone, Lyon France
- 1 onion chopped
- 3 carrots chopped
- 1 rib celery chopped
- 8 small potatoes whole, skins on
- 0.5 cup all-purpose flour
- 0.5 tsp ground black pepper
- 2 pounds cubed beef chuck or stewing beef
- 4 tbsp lard
- 1 clove garlic minced
- 6 white mushrooms quartered
- 1.5 cup Burgundy or other full bodied red wine
- 1.5 cup beef broth
- 4 tbsp chile sauce
- 2 bay leaves
- 3 tbsp chopped fresh parsley
- 0.5 tbsp dried thyme
- 0.5 tsp salt
Heat half the lard in a large skillet and brown the onions, carrots and potatoes. Cook about 5 minutes then transfer to a casserole dish.
Combine the flour and ground black pepper in a bowl then toss the beef cubes in this mixture until fully coated.
Add the rest of the lard to the skillet and brown the beef on all sides.
Transfer the beef to the casserole dish.
Add the mushrooms and garlic to the skillet and cook for about 2 minutes. Add about ¼ cup of the wine to deglaze the pan. Transfer to the casserole dish.
Mix the chile sauce with the beef broth and cover the casserole ingredients with the remaining broth and wine.
Stir in the thyme and bay leaves, cover and cook for 2.5 hours at 350 F. Garnish with fresh parsley
Use an enamel coated cast iron casserole dish such as those made by Le Creuset or Cuisinart for a more even heat and less sticking. If you substitute the more tender and learner sirloin for the stewing beef or chuck you can reduce the cooking time by at least 30 minutes.