The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Wednesday, July 20, 2005

Beef Burgundy and the Tour de France

Just got back from France. A friend and I rented an RV and drove all over the country following the Tour de France. We did a lot of riding on the tour and have great photos of Lance. You get hungry chasing that man, so of course we had to eat! One night I cooked Beef Burgundy in the RV. I didn't have all the ingredients available to me in the classic recipe below, but the beef, onions, mushrooms and wine alone on a hungry and cold night in the Alps was comforting and filling--especially with fresh baguette from the local bakery. Let me know what you think of this recipe from immigrants of our past.

Beef Burgundy
Boeuf à la Bourguignonne is French for a beef stew made “in the style of Burgundy,” meaning the beef is marinated in a red Burgundy wine and usually cooked with onions and mushrooms. The meat can be marinated as briefly as 2 hours, for up to 24 hours. The longer the marinating time, the richer the wine flavor. Beef burgundy should be served with boiled new potatoes, mashed potatoes, rice, or noodles. A green salad and crusty French bread complete the meal.

Serves 8

3 pounds boneless beef chuck or bottom round, cut into 2-inch cubes
2 cups red wine
3 tablespoons olive oil
Salt and pepper
1/2 teaspoon dried thyme
1 bay leaf
3 medium onions
2 carrots
4-5 garlic cloves
1 celery rib
7 tablespoons butter
1/4 cup all-purpose flour
1/2 cup beef broth (see page 000)
1 tablespoon tomato paste
2 cups small boiling onions
1/4 teaspoon sugar
2 cups sliced mushrooms
5 red ripe tomatoes, diced

1. Combine the wine, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, thyme, and bay leaf in a large bowl. Slice one onion, one carrot, one clove of garlic, and the celery. Add to wine mixture. Marinate the beef in this mixture for at least 2 hours and up to 24 hours, turning occasionally.
2. Preheat the oven to 350° F.
3. Remove the meat from the marinade and pat dry. Strain the marinade and reserve.
4. Heat 2 tablespoons butter with the remaining 1 tablespoon olive oil in heavy skillet over medium-high heat. Add a single layer of meat and brown the meat on all sides, about 10 minutes. Use a slotted spoon to transfer the meat to a two-quart baking dish. Repeat until all the meat is browned and transferred to the baking dish.
5. Add 1/4 cup of the reserved marinade to the skillet and cook, stirring to scrape up any browned bits, for 3 minutes. Add to the baking dish.
6. Finely chop the remaining 2 onions, 1 carrot, and 2 garlic cloves.
7. Melt 4 tablespoons of the remaining butter in the skillet over medium-high heat. Add the chopped onions, carrot, and garlic and sauté until golden, about 5 minutes. Blend in the flour and cooking, stirring, for 1 minute. Stir in the remaining marinade, broth, and tomato paste. Stir until mixture comes to a boil. Pour over the meat and cover the baking dish.
8. Bake for 2 1/2 hours.
9. Meanwhile, melt the remaining 1 tablespoon butter in skillet over medium-high heat and add the boiling onions. Sprinkle with 1/4 teaspoon salt and the sugar. Sauté until golden, 5 to 10 minutes. Add the mushrooms and sauté for 2 minutes more.
10. Add the sautéed white onions and mushrooms and tomatoes to beef. Continue to bake for 10 more minutes. Serve hot

PS If you're interested in becoming a recipe tester for The Good Home Cookbook send an e-mail to recipetester@collectorspress.com

5 Comments:

Anonymous Anonymous said...

Someday I hope to follow the TdF. Right now I'm just following virtually through posts for every stage day with French food from that region!

Jeanne
http://www.worldonaplate.org

5:29 PM

 
Blogger Øystein said...

Nice initiative, a few comments on your recipe though.

The short version. You have chosen to use beef chuck or bottom round, I would go for something even tougher and increase cooking time. Drop the dried thyme, add in some lardons of bacon and a reasonably good bottle of burgundy.

For the ultimate Boeuf Bourguignon, here is my variation (always a big hit)

For 8 people:

5 pounds beef cheek (definitively the toughest muscle on the animal), trimmed, and cut into two inch cubes
1 bottle of red burgundy wine
3 tablespoons olive oil
Salt and pepper
1 Bouqet Garni (Leek wrapped around a bunch of parsley stems, celery leafs, 1 bay leaf, a large bunch of fresh thyme)
Mirrepoix of 3 medium onions,3 carrots and 3 celery ribs (this does make difference)
5 cloves of garlic, peeled and left whole
5 cups homemade veal stock
2 cups small boiling onions, skins removed and trimmed (peels more easily if blanched in boiling water and the refreshed)
3 cups of small button mushrooms, cleaned of dirt and trimmed, quartered
Fresh italian parsley, 100 leaves layered and cut into 1 mm wide strips
4 tablespoons butter
flour for dusting
200g lardons of free range pork ( 3 x 3 x 50 mm )

1. Combine the wine, mirrepoix, garlic and meat in a sealable plastic bag and marinate for 24 hours in the fridge, turing occasionally
2. Preheat the oven to 150C.
3. Remove the meat from the marinade and pat dry. Strain the marinade and reserve.
4. Prepare a large ovenproof pan with a tightfitting lid. Fry the vegetables in butter(sans the garlic, which you remove and keep for later) uncovered over medium high heat, stirring frequently until sofened and golden, about 7 minutes
4. Heat an iron pan and add a few table spoons of peanut oil.
5. Season the meat with freshly ground black pepper and salt. Lightly dust the meat with flour and fry in batches (don't crowd the pan) and remove with slotted spoond to the prepared pan with the vegetables
6. Add the bouqet garni, veal stock, the reserved cloves of garlic and the rest of the reserved wine
7. Finely chop the remaining 2 onions, 1 carrot, and 2 garlic cloves.
7. Melt 4 tablespoons of the remaining butter in the skillet over medium-high heat. Add the chopped onions, carrot, and garlic and sauté until golden, about 5 minutes. Blend in the flour and cooking, stirring, for 1 minute. Stir in the remaining marinade, broth, and tomato paste. Stir until mixture comes to a boil. Pour over the meat and cover the baking dish.
8. Bake in preheated oven for a minimum of 4 hours, covered. Alternatively on low heat on the stove top. Stir every half hour or so. Add water if required.
9. About 20 minutes before the meat is finished. Heat the small onions in the remaning veal stock with a litte butter. Simmer for 20 minutes.
10. Remove the casserole from the oven /heat and remove the meat to a bowl with a slotted spoon. Leave the vegetables in the pan.
11. Strain the juices, pressing to extract flavour from the vegetables.
12. Boil down the juices if they are too watery. Combine with meat.
13. Fry the lardons in a little olive oil over low heat for about 5 minutes until tranclucent to render some of the fat. Drain on paper towels. Add to the dish. Reheat
14. Add onions. Serve sprinkeled with parsley and parsnip pureé.


PS. I have not proofed this, straight from memory so may contain slight errors or omissions.

3:17 PM

 
Blogger Richard Perry said...

Thank you for sharing your recipe!

5:28 AM

 
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