Chef Charlie’s Boeuf Bourguignon
(Beef Stew in Red Wine with Potatoes and Carrots)
2 tablespoons olive oil
3-pounds lean stewing beef, trimmed and cut into 2-inch cubes
1-pound lean bacon, cut into lardons (small strips)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 cups hearty red wine (Cabernet Sauvignon)
2 to 3 cups beef stock
2 tablespoons tomato paste
4 cloves garlic, coarsely chopped
2 bay leaves
3 carrots, peeled and cut into 1-inch chunks
12 small, creamer gold potatoes, halved
1/4 cup minced Italian flat-leaf parsley
Slurry (1 part cornstarch to 2 parts water)
• Dry the beef in paper towels; it will not brown properly if damp. In a Dutch oven, heat the oil over moderate heat. Working in batches, brown the beef in the oil until nicely browned on all sides. Remove browned beef between batches. Be careful to manage the fond (or brown bits) and temperature in the pan, and don’t let them get too dark.
• After last batch is browned, return all the beef to the pot and increase heat to medium-high. Add the bacon and sauté with the beef for a couple of minutes. Sprinkle the flour on the beef and bacon and stir to coat with the flour. Sauté for 2 – 3 minutes to brown the flour.
• Add in the wine and deglaze by scraping the bottom of the pan (with a wooden spatula) to release the brown bits. Add enough beef stock to cover the meat. Add the tomato paste, garlic, and bay leaves; stir to combine. Season to taste with kosher salt and freshly ground black pepper. Bring back to a simmer; cover the pan and cook very slowly for 1 to 1 1/2 hours, or until the meat is very tender.
• Meanwhile, boil the potatoes and carrots separately in lightly salted water until “just tender;” be careful not to over-cook (they will cook fully, later in the process). Drain each and set aside.
• When the meat is done – very tender, add the pre-cooked potatoes and carrots. The sauce should be thick enough to coat the back of a wooden spoon. If too thin, add the cornstarch and water slurry and whisk together. If too thick, mix in a few tablespoons of water. Simmer for another 5 minutes.
• Taste and add additional kosher salt and pepper, if necessary. Stir in the minced parsley and serve.
Serves 6 – 8
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