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.
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.
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
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
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