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Tuesday, May 31, 2011

Beef Bourguignon...Sans Mushrooms


Although this blog started when I lived in France, I rarely post French recipes any more.  I don't know why that is--I do cook French food, but I just never get around to posting it.  So I'm taking care of that this week.  Today I'm tackling the ever-so-French Beef Bourguignon.  It sounds fancy, but really it's just a French beef stew.  Typically it's made with mushrooms too, but since my husband and I aren't fond of fungi, I just leave them out.  If you'd like to add them, just slice some, saute them in a little butter, and add them toward the end of cooking.  You'll definitely want to serve this with crusty bread and some wine.  I usually drink the same bottle that's used in the cooking process.

This makes quite a bit, but no one minds in my household.  Leftovers are a welcome addition to our busy lives.  :-)

Beef Bourguignon
Adapted from Ina Garten


1 Tbl olive oil
8 ounces bacon, cut into matchsticks
2 1/2 pounds stew beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 tsp chopped garlic
1 (750 ml) bottle dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 Tbl tomato paste
1 tsp fresh thyme leaves, or 1/2 teaspoon dried
2 Tbl unsalted butter at room temperature
3 tablespoons all-purpose flour
1 pound frozen whole pearl onions

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add about 1/2 cup of the wine and deglaze the pan, scraping up all of the bacon and veggie bits.  Put the meat and bacon back into the pot with their juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, 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.

Combine the butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

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19 comments:

Sam Hoffer / My Carolina Kitchen June 1, 2011 at 7:19 AM  

This is a go to dish in our house. I'll have to try Ina's version. The leftovers are almost better than the dish itself.
Sam

Peggy June 1, 2011 at 9:52 AM  

I've never tackled the beef bourguignon, but this version looks way to good to pass up. Can't go wrong with Ina =)

Hope you all are having fun on your vacation!

lorna vanderhaeghe June 15, 2011 at 9:48 PM  

The taste is still retained even without the mushroom.

Unknown May 14, 2015 at 10:51 PM  

The benefits of eating beef is plentiful. Meat which includes red meat category, has a plentiful nutrient content yanag. But red meat is not necessarily free from risks.

Just like other cara membuat rawon foods, red meat every day, especially beef is not recommended. Moreover, if we consume excessive portion, Risk seperto cholesterol, high blood pressure and stroke always haunt.

However, although there resep biji salak are risks, we do not avoid beef. Provided that what we eat tailored to the needs of the body. Moreover, the processed beef is many kinds, such as burgers, sausages, or nuggets.

The risk of eating beef will increase along with its processing is not suitable, such as excessive roasting, to have this desired color. Due resep tahu telur to the higher karsiogenik substances, which cause cancer growth.

Here are some of the risks of excessive consumption of beef which we quoted from Boldsky:

1. Alzheimer's
Mereah meats such as beef, rich cara membuat martabak telor in iron, and a very good moment of growth. However, researchers believe that if the protein of beef, named Tau and beta-amyloidal, which accumulated can affect the performance of the brain, and interfere with brain cells that can lead to Alzheimer's.

2. Cardiovascular Disease
Red meat can not be separated from high cholesterol and fat, can lead to high risk of cardiovascular resep lasagna panggang disease, which is a blockage in the blood salurah. But do not be afraid, as long as we are healthy digestion, digestive tract bacteria will break down fat and cholesterol than beef, which is named Carnite.

3. The risk of colon cancer
Many studies have shown a high risk for those who frequently consume red meat, for developing colon cancer, it can also be due to lack of fiber consumption.

4. Diabetes Type 2
Berlebian beef consumption will increase the risk diabets, about 50 percent. Therefore, we do not letagihan to eat beef.

5. Processing is
Many food manufacturers are fraudulent in the processing of beef, they sometimes label their products with a composition of 100% beef, but many mix that we do not want in it. So avoid eating processed beef.

6. Obesity
This is the "disease" most suffered by the global community today. The beef is high in fat, it is very popular, especially children, and sometimes parents late when children affected by obesity, and it is difficult to prevent

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