Boeuf Bourguignon

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Cold January weekends screams beef stew to me.  I settled down on a Saturday and whipped up a classic French beef stew:  Boeuf Bourguignon.  The key ingredients in this recipe are about 4 pounds of stew meat( I prefer chuck for the fat content and the tenderness it brings with less time in the oven), and a red wine.  There is an endless debate on what type of wine to cook with.  I do agree that you need to use something that is decent, you definitely don’t have to spend alot of money on this.  For this particular recipe a used a Syrah blend that I had drank a few glasses from but had been around a few days.  Wine that was left out the night before or has been sealed for a few days but might be on its way out beseeches to be used in a recipe like this.  In the past I have made similar recipes that were more complex, but recently I been trying to streamline my recipes.

Ingredients:

  • 4 pounds beef boneless chuck(Bone in can be used but buy a 5 pound roast as the bones in chuck weigh quite a bit.  Do not throw the bone out as it packs a great flavor punch) Cut into 1 inch pieces.
  • 2 strips thick cut bacon
  • 2 tablespoons flour
  • 2 carrots, and sliced roughly
  • 1 yellow sweet onion  roughly sliced
  • 4 garlic cloves pressed
  • 3/4 cup chicken or beef stock(if you have a bone from your roast you can simmer in the stock)
  • 1 1/2 cups of red wine
  • 4 rolled anchovies chopped
  • 2 sprigs of fresh thyme
  • small amount of fresh rosemary
  • 1 tablespoon tomato paste
  • 4 bay leaves
  • orange zest
  1. Place your roast on a cutting board to warm up so searing can be done easier.
  2. Heat up oven to 300°
  3. Cook your bacon over medium heat in a large dutch oven.  Meanwhile start to butcher roast and put in a glass bowl.  Set aside bacon after bacon is browned.
  4. Place flour in bacon grease and lower heat to med low.  Roux should be paste like add more oil or flour to make consistency correct.
  5. Cook stirring occasionally till roux is peanut butter brown. Remove with a spoon like spatula to a separate bowl for use later. Raise heat to above medium.
  6. Make sure pieces of beef are dry and not too cold.   Liberally salt and pepper them.    In my 7.5 qt dutch oven I could brown about half the beef at a time.  Do not over crowd the  pan.  Brown meat on most sides.  Put meat in another bowl till later.  Lower heat to medium.  Reduce any pan juices to a minimum.
  7. Place onions carrots and celery in pan and cook till lightly brown.  Add garlic and cook 1 minute.  Dutch oven if enameled will get dark.  Do not let get too black.  Deglaze pot with wine and scrape brown bits with a wooden spoon.  Add chicken stock and roux.
  8. Raise heat and bring to simmer.  Add herbs, orange zest, tomato paste and anchovies.  Place in oven and stir ever 30 minutes four approximately 2 hours.  I finished it with a bit of truffle salt  and a red pepper dust.  Serve over egg noodle, rice, or with French baguettes.

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