Cooking School

Cooking class: Boeuf Bourguignon

Boeuf Bourguignon
Photography by Yvonne Duivenvoorden
Image by: <b>Boeuf Bourguignon</b><br>Photography by Yvonne Duivenvoorden Author: Canadian Living

Cooking School

Cooking class: Boeuf Bourguignon

The secret to meltingly tender beef is all in the right cut: a well-marbled cross-rib pot roast. Bourguignon means as prepared in Burgundy, a district synonymous with Pinot Noir wine. So it makes sense to use a Burgundy or New World Pinot Noir both for braising and serving.

See page 2 for photographed step-by-step instructions

1 pkg (14 g) dried porcini mushrooms

3 lb (1.5 kg) boneless cross-rib pot roast
4 oz (125 g) thickly sliced bacon, chopped
3 tbsp (50 mL) vegetable oil
1 onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) all-purpose flour
1 bottle (750 mL) red wine, such as Pinot Noir or Merlot
1-1/2 cups (375 mL) beef stock
3 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
1 pkg (10 oz/284 g) pearl onions
1 tbsp (15 mL) butter
3 cups (750 mL) button mushrooms
2 tbsp (25 mL) brandy
2 tbsp (25 mL) minced fresh parsley

See page 2 for step-by-step directions with images.

1. Soak dried mushrooms in 1/2 cup (125 mL) hot water for 30 minutes. Meanwhile, trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside. In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate.

2. Drain fat from pan. Add 1 tbsp (15 mL) of the oil; brown beef, in 3 batches and adding remaining oil as necessary. Transfer to bowl. Drain fat from pan. Fry chopped onion, carrot, garlic, salt and pepper over medium heat until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

3. Reserving soaking liquid, remove mushrooms and chop; add to pan along with soaking liquid, wine and stock. Bring to boil, scraping up any brown bits. Tie parsley, thyme and bay leaves together with string. Add to pan along with bacon, beef and any juices. Cover and braise in 325°F (160°C) oven until meat is fork-tender, 2-1/2 to 3 hours.

4. Meanwhile, in pot of boiling water, boil pearl onions for 3 minutes; drain and chill in cold water. Peel and trim, leaving root ends intact. In skillet, melt butter over medium heat; brown pearl onions, about 5 minutes. With slotted spoon, transfer to bowl. Add mushrooms to skillet; fry until browned, about 5 minutes.

5. With slotted spoon, remove beef to separate bowl. Add onions, mushrooms and brandy to liquid in Dutch oven; bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until thickened and onions are tender, about 25 minutes. Discard herbs. Return beef to pan and heat through. Sprinkle with parsley.

Slow-Cooker Boeuf Bourguignon:
reduce wine to 1-1/2 cups (375 mL) and beef stock to 1/2 cup (125 mL). Follow Step 1. In Step 2, omit flour. Follow Step 3 except put everything (including browned onions in Step 4 in slow-cooker instead of Dutch oven. Cook on low for 8 to 10 hours or until beef is fork-tender. Add browned mushrooms and brandy. Whisk flour with 1/2 cup (125 mL) water. Increase heat to high. Add flour mixture; cover and cook for 15 minutes or until thickened.

Makes 8 servings.

Per serving: about 405 cal, 40 g pro, 20 g total fat (6 g sat. fat), 13 g carb, 2 g fibre, 93 mg chol, 489 mg sodium. % RDI: 4% calcium, 31% iron, 30% vit A, 7% vit C, 16% folate.

Photography by Yvonne Duivenvoorden

Boeuf Bourguignon

Photography by Yvonne Duivenvoorden


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Cooking School

Cooking class: Boeuf Bourguignon