Boeuf Bourguignon
Beef, Dutch Oven, Favorite, Ma Cusson Kitchen
Ingredients
3 lbs cubed beef (chuck, stew beef)
1/4 c shortening
3 tbs flour
1 1/2 tsp salt
1/2 tsp dried thyme
1 c canned condensed beef broth
1 c dry red wine
1/2 lbs fresh or 1 - 4oz can mushrooms
12 small white onions
Pepper to taste
Directions
Preheat oven at 325F
Brown meat cubes, in batches, in hot shortening in large skillet.
Stir in flour, salt, pepper and thyme scraping bottom of skillet.
Pour mixture into 2 quart casserole or dutch oven.
Pour beef broth and wine over mixture.
Cover casserole or dutch oven, bake for 2 hours.
Add mushrooms and onions.
Bake for 1 hour to 1 ½ hour longer or until meat is tender.
Remove from oven and skim excess fat from casserole.
If the gravy is not thick enough, simmer for 10 minutes until reduced to a suitable thickness.
If the gravy is too thick, add additional beef broth 2 tablespoons at a time.
Serve over mashed potatoes (or white rice, or noodles).
Notes
Following Julia Child's recipe can be a bit intimidating. She begins with simmering bacon rind and fat in water, followed by frying lightly in oil. She also prepares the pearl onions separately and adds them in towards the end of cooking.
Boeuf Bourguignon is a forgiving recipe and results in a wonderful stew even if you skip a step or two, or simplify the recipe. This is Mom's recipe and one I loved growing up (and still do!).
Finally, a note on wines. Boeuf Bourguignon is, literally, Beef Burgundy. Burgundy wine is made in the Burgundy region of eastern France using Pinot noir grapes. Yes, burgundy wine is pinot noir wine. So a nice pinot noir wine makes a wonderful "substitute" for Burgundy wine.
There are so many variations on this. Look around, play with the different ingredients and find what works best for you. Add the bacon, add carrots, don't forget garlic!