Beef Bourguignon – The Silver Palate way
My mom, Sheila Lukins of the Silver Palate, was a master of stews. She would always spoil me during the winters by making this dish and others to remind me that winters aren’t so bad when you can have warm, delicious and cozy stews to enjoy. It’s been mighty cold outside and what better way to power through the cold than to make her beloved Beef Bourguignon from The New Basics Cookbook. It truly hits the spot – so join me in staying warm with this tried and true recipe!
8 ounces thick-sliced uncured bacon, cut into small dice
3 pounds grass-fed beef chuck, cut into 1 inch cubes
1 cup chopped onions
Salt and freshly ground black pepper, to taste
3 tablespoons whole wheat flour
3 cups Burgundy wine
3 cups organic beef broth
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary leaves
3 to 4 carrots, peeled and cut into 1½-inch julienne (1½ cups)
2 cups red or white pearl onions
8 ounces fresh chanterelles or other wild mushrooms
1 tablespoon unsalted butter
1 tablespoon red currant jelly
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Preheat oven to 350°F.
In a flameproof casserole or a dutch oven, sauté the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Set bacon aside.
Pour off all but 1 tablespoon of the bacon drippings. Over medium-high heat, sauté the beef a few pieces at a time until browned on all sides.
Add the onions to the beef, and sprinkle with salt and pepper and the flour. Cook over high heat, stirring constantly, for 5 minutes.
Add the wine, stock, tomato paste, reserved bacon, and rosemary, and bring to a boil. Cover the casserole, transfer it to the oven, and bake until the meat is tender, about 2 hours.
Meanwhile, prepare the vegetables: Bring a small pot of water to a boil. Drop in the carrots and boil until tender, 5 to 7 minutes. Drain, rinse under cold water, and drain again. Reserve.
Make a small X in the root end of each pearl onion. Drop them into boiling water and cook for 5 minutes. Drain, rinse under cold water, and drain again. Peel and reserve.
Slice the chanterelles lengthwise. Melt the butter in a small skillet, add the chanterelles, and sauté over medium heat for 10 minutes. Set aside.
When the meat is cooked, transfer the casserole to a burner, and add the carrots, onions, chanterelles, and currant jelly. Heat through, about 7 minutes. Serve garnished with the chopped parsley.
Yields 6 servings