I hope that everyone had a lovely holiday weekend and that you all had your fill of turkey and stuffing. After saying that I haven’t seen turkey here in France I was getting groceries over the weekend and spotted two of the largest turkeys you have every seen at the meat counter in my local grocery store. Seriously, it looked to be about the size of a toddler. Not that my husband and I would have every been able to finish something like that off, but it’s good to know that they do exist around here. Perhaps they had to just wait until they grew large enough for French standards, which is odd given that everything here is much smaller. At any rate, I’ve moved on from the classic Thanksgiving meal and onto comfort foods like stews and the traditional dish is Beef Bourguignon.
I suppose anything that cooks for hours and involves wine is acceptable in my book, but this is the perfect meal to make in your Dutch oven. Don’t have a Dutch oven? I can’t stress enough how important this piece of cookware is to every kitchen. It definitely is one of my kitchen staples that I’m currently missing. It slow roasts meats to perfection and is far preferred to me over any slow cooking device.
This is a classic French recipe and pairs perfectly with potatoes, or my favorite, mashed potatoes. And a class of red wine. Don’t forget that! I’d say that this is a great weekend meal or perfect for Sunday supper, and then you’ll have leftovers to start the week!
Well, have a great start to the week and I’ll ask that everyone sends me positive vibes as I do my best to cram all of my belongings back into my suitcase to travel at the end of this week!
- 8 ounces bacon, coarsely chopped
- 3 pounds well-trimmed boneless beef chuck, cut into 1½ in. cubes
- ⅓ cup all purpose flour
- 2 cups frozen pearl onions
- ¾ pounds carrots, cut into 1-inch pieces
- 12 cloves garlic, peeled and left whole
- 3 cups beef broth
- ½ cup brandy or cognac
- 2 750 ml bottles red Burgundy wine
- 1¼ pounds mushrooms, sliced
- ⅓ cup chopped fresh thyme
- 1 tablespoon dark brown sugar
- 1 tablespoon tomato paste
- 2 pounds small red new potatoes, boiled
- 2 tablespoons butter
- Preheat oven to 325 degrees F.
- Sauté bacon in a large Dutch oven over high heat until brown and crisp. Use a slotted spoon and transfer to paper towels.
- Season beef generously with salt and pepper, coat with ⅓ cup flour and brown beef in same pot over high heat. Place beef in a large bowl. Add onions and carrots into the Dutch oven and sauté until light brown. Add garlic and cook for 1 additional minute. Transfer veggies to bowl with beef.
- Add 1 cup broth and cognac or brandy to pot and boil until reduced to glaze, scraping down browed bits. Return meat and vegetables with their juices to the pot and add in wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to a boil, cover pot and place in the oven for 1 hour 20 minutes.
- Ladle the liquid into a saucepan and spoon off fat. Boil until reduced, about 45 minutes. Pour liquid back over beef and vegetables and serve with potatoes tossed in butter.