Name: Beef Bourguignon - Time Life Foods of the World
Yield: 6 to 8
Ingredients: Onions:; 227g (½ lb) lean salt pork, cut into strips about 4 cm (1½ inches) long and 0.5 cm (½ inch) thick; 710ml (1½ pints) water; 15g (½ oz.) butter; 18-24 peeled white onions, about 2.5 cm (1 inch) across; Mushrooms:; 45g (1½ oz.) butter; 20g (¾ lb.) fresh mushrooms, whole if small or sliced if large; Beef:; 1.36kg (3 lb.) lean boneless topside of beef or rump steak, cut into 5 cm (2-inch) chunks; Bouquet garni (4 parsley sprigs and 1 bayleaf tied together); 1.3 tablespoons finely chopped shallots or spring onions; 28g (1 oz.) carrots, very finely chopped; 21g (¾ oz.) flour; 225 ml (three-eighths of a pint) hot beef stock; 425 ml (¾ pint) red burgundy or other dry red wine; 1 scant teaspoon garlic, finely chopped; 1 scant teaspoon dried thyme; 1 scant teaspoon salt; freshly ground black pepper; 2 tablespoons fresh parsley, finely chopped; Note:; To ensure no single ingredient in the boeuf bourguignon is overdone, cook the onions, mushrooms and beef separately before finally putting them together. Although the different steps may be taken simultaneously, it is easier to deal with them one at a time.

Steps

Onions

Preheat oven to 180°C (Mark 4 / 350°F).

Blanch the salt pork to remove excess saltiness by simmering in 850 ml (1½ pints) of water for five minutes; drain on paper towel and pat dry.

Melt 140 g (½ oz.) butter in a large, heavy frying pan over a moderate heat. Add pork pieces, stirring frequently until they are crisp and golden brown. Remove pork with a perforated spoon and put aside on paper towel to drain.

Add onions to the rendered fat left in the pan and brown lightly over a moderately-high heat. Transfer the onions to a large, shallow baking dish in one layer across the bottom; sprinkle with 2½ tablespoons of pork fat.

Pour most all the pork fat into a small bowl - leave a thin layer of about 15mm (1-16th inch) in the pan. Put frying pan aside - the remaining fat in it will be used for frying the beef.

Bake the onions uncovered for about 30 minutes, turning them once or twice, until they are barely tender when pierced with the tip of a sharp knife. Remove from the oven and put aside.

Mushrooms

While the onions are baking (or after they are done) melt 45g (1½ oz.) of butter in a large frying pan over a moderate heat. When the foam subsides cook the mushrooms for two to three minutes until they are slightly soft.

Add the mushrooms to the onions and put aside.

Beef

Make sure the oven is preheated to 180°C (Mark 4 / 350°F).

Using the same pan containing the fat leftover from frying the onions, bring fat almost to smoking point over a moderately high heat.

Dry the beef with paper towel then brown it in the fat, four or five chunks at a time to avoid crowding the pan. Add more pork fat from the bowl as needed. As the chunks are browned all over lift them into a large, heavy enamelled pan. Bury the bouquet garni into the meat.

Once all the beef is browned, add the chopped onions and carrots to the fat remaining in the pan and cook over a low heat stirring frequently until they are lightly coloured.

Stir in the flour. If the mixture looks dry, add a little more pork fat. Cook, stirring constantly, until the flour begins to brown lightly - take care not to burn. Remove from the heat and allow it to cool for a moment.

Pour in hot beef stock, blending vigourously with a wire whisk.

Add the wine and bring to the boil, whisking constantly as the sauce thickens.

Mix in the garlic, thyme, sauteed pork strips, salt and a few grindings of black pepper, and pour the sauce over the beef, stirring gently to moisten it thoroughly. The sauce should almost, but not quite, cover the meat; add more wine or beef stock if needed. Bring to the boil on stovetop.

Cover tightly and place the plan in the lower part of the oven. Simmers slowly for two to three hours until the meat is tender when pierced with the tip of a sharp knife.

Gently stir in the browned onions and mushrooms, together with any juices that may have collected under them. Gently mix the beef and vegetables with the sauce in the pan using a large spoon. Continue baking for another 15 minutes.

Serve

Remove the bouquet garni.

Skim off any fat from the surface.

Taste the sauce and season it with salt and pepper if needed.

Sprinkle the beef with parsley and serve it directly from pan. For more formal occasions transfer it to a deep, heated dish.

Beef Bourguignon - Time Life Foods of the World

Ingredients

Onions

Mushrooms

Beef

Note

Steps

Onions

Mushrooms

Beef

Serve

Nutrition Facts

Comments

Beef Bourguignon - Time Life Foods of the World

Ingredients

Onions

Mushrooms

Beef

Note

Steps

Onions

Mushrooms

Beef

Serve

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts