Beef Burgundy on Polenta

Warm weather’s on its way and with that, the end of slowly simmered or roasted dishes at our home. In anticipation of warmer days, I decided to make one of my favorite cold weather dishes: Boeuf Bourguignon or just beef cooked in Burgundy wine (I actually like a heavier wine for this dish, don’t judge).

If you haven’t invested in a heavy duty cast iron Dutch oven, just do it. You’ll use it all the time. If you want to, you could make the recipe through step 4 and throw everything in a slow cooker to cook for 8 hours. Up to you….I just love the long, slow simmered cook and the periodic stirring of the pot.

For you purists, this isn’t a very traditional recipe, just go along, it’s tasty. I served this dish over my Easy Creamy Polenta.

Ingredients:

• 9 Tbsp. vegetable oil
• 6 Tbsp. all-purpose flour, for dredging
• 1 tsp. each salt and pepper
• 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
• 4 slices slab bacon, diced
• 1 large Spanish onion, medium diced
• 2 carrots, medium diced
• 3 celery ribs, medium diced
• 1 pound Cremini mushrooms, chopped
• 2 Tbsp. tomato paste
• 3 cups Cabernet Sauvignon or other dry full-bodied red wine
• 32 ounces beef broth
• 2 bay leaves
• 1 Tbsp. fresh thyme

Directions:

1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.

Makes 6 hearty servings.

Easy Beef Burgundy (Boeuf Bourguignon)

2017-04-03 09:09:25

Serves 6

A scrumptious beef and wine recipe.

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Prep Time

15 min

Cook Time

4 hr 20 min

Total Time

4 hr 35 min

Prep Time

15 min

Cook Time

4 hr 20 min

Total Time

4 hr 35 min

Ingredients

1. • 9 Tbsp. vegetable oil
2. • 6 Tbsp. all-purpose flour, for dredging
3. • 1 tsp. each salt and pepper
4. • 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
5. • 4 slices slab bacon, diced
6. • 1 large Spanish onion, medium diced
7. • 2 carrots, medium diced
8. • 3 celery ribs, medium diced
9. • 1 pound Cremini mushrooms, chopped
10. • 2 Tbsp. tomato paste
11. • 3 cups Cabernet Sauvignon or other dry full-bodied red wine
12. • 32 ounces beef broth
13. • 2 bay leaves
14. • 1 Tbsp. fresh thyme

Instructions

1. 1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
2. 2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
3. 3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
4. 4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
5. 5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
6. 6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.

By Veronique Deblois

Food & Wine Chickie Insider https://www.foodandwinechickie.com/