There are lots of ways to stay warm in the winter. You can wear warm clothes, stay indoors, put another blanket on your bed, drink warm beverages and eat hearty foods. One of my favorite cold-weather foods is Beef Burgundy (Boeuf Bourguignon, spelled the French way), which is a beef stew flavored with red wine. I’ve tried lots of versions of this recipe but recently discovered one in the Barefoot in Paris cookbook by Ina Garten. I made it for friends, and they all asked for the recipe. I served it over boiled potatoes but I like it just as much served over boiled noodles.
Boeuf Bourguignon
(Beef Stew with Red Wine)
1 tablespoon olive oil
8 ounces bacon, diced
2 ½ pounds beef chuck cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks (I used the baby-cut carrots)
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
½ cup Cognac or good brandy
1 (750-ml) bottle good dry red wine, such as Burgundy
2 to 2 ½ cups canned beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
4 tablespoon (1/2 stick) unsalted butter, at room temperature, divided
3 tablespoon all-purpose flour
1 pound frozen small whole onions
1 pound mushrooms, stems discarded, caps thickly sliced
For Serving
Boiled potatoes or noodles
½ cup chopped fresh flat-leaf parsley
Preheat oven to 250°F.
Heat olive oil in a large Dutch oven. Add bacon; cook over medium heat 8 to 10 minutes, stirring occasionally, until bacon is lightly browned. Remove bacon with slotted spoon to a large plate.
Dry beef cubes with paper towels and then sprinkle with salt and pepper. In batches in single layers, sear beef in hot oil 3 to 5 minutes, turning to brown on all sides. Remove beef cubes to plate with cooked bacon and continue searing until all the beef is browned. Set aside.
Toss carrots, onions, 1 tablespoon of the salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add Cognac, stand back, and ignite with a match to burn off the alcohol. Put beef and bacon back into the pot with any juices that have accumulated on the plate. Add wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for about 1 1/4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from over and place on top of stove.
Combine 2 tablespoons of the butter and the flour with fork ands stir into the stew. Add frozen onions. In medium pan, sauté mushrooms in remaining 2 tablespoons of butter, over medium heat, 10 minutes or until lightly browned; add to stew. Bring stew to a boil, then lower heat and simmer uncovered 15 minutes. Season to taste. Spoon over boiled potatoes or noodles. Garnish with parsley.
6 to 8 servings
For some more great stew recipes, click here.