Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)

Name: Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 340 grams fresh baby bella mushrooms, halved (can use button mushrooms or 2 oz. dried porcini cepes); 1 large bay leaf; 2 kilograms boneless prime lean stewing beef, trimmed and cubed in 2-inch pieces; 473 milliliters beef stock or 2 cups beef consomme; 2 mediums carrots, peeled and sliced; 2 stalks celery, sliced; 4 Tbsps cognac; 1 teaspoons crushed dried sage; 1 teaspoon crushed dried thyme; 3 Tbsps fresh parsley, chopped; 4 garlic cloves, peeled and chopped; 0 teaspoons fresh coarse ground black pepper; 6 servings fresh ground pepper; 6 servings kosher salt; 1 teaspoon dried orange peel, finely chopped; 340 grams white pearl onions, peeled; 10 whole pimiento-stuffed green olives (optional); 1 pinch sugar; 237 milliliters diced tomato (optional); 2 Tbsps tomato paste; 85 grams cured unsmoked bacon such as pancetta, diced (regular bacon or lardons is fine); 750 milliliters Burgundy wine

Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon) might be just the main course you are searching for. This recipe makes 6 servings with 901 calories, 53g of protein, and 55g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of kosher salt, garlic cloves, pearl onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 25 hours.

Instructions

In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.Bring the meat and vegetables to room temperature.

Ingredients you will need

Coarsely Ground Black Pepper

Orange Zest

Vegetable

Mushrooms

Bay Leaves

Carrot

Parsley

Celery

Clove

Cognac

Garlic

Onion

Thyme

Beef

Meat

Sage

Wine

Equipment you will use

Bowl

Drain, reserving the marinade.Blot the beef and veggies dry with paper towels.Preheat oven to 325F/175C.In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.

Ingredients you will need

Salt And Pepper

Vegetable

Marinade

Bacon

Beef

Meat

Equipment you will use

Slotted Spoon

Paper Towels

Dutch Oven

Oven

Frying Pan

Transfer to a platter.

Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface.

Ingredients you will need

Marinade

Equipment you will use

Pot

Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.

Ingredients you will need

Green Olives

Tomato Paste

Vegetable

Consomme

Tomato

Bacon

Stock

Sugar

Meat

Equipment you will use

Oven

Pot

Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

Ingredients you will need

Italian Bread