Burgundian Beef

Or, as it’s more popularly known, Beef Bourguignon.

I’m up way, waaay late on a school night because of my team. I love them. We’re having a potluck at work tomorrow, and last time we had one I brought beef bourguignon. This time I had three different people come up to me and ask if that’s what I was making again.

Being a sucker for flattery, I went ahead with that.

Beef Bourguignon:
1 carton mushrooms – the woodier, the better. I used normal white mushrooms this time, but if you’ve got access to wild mushrooms or really good gourmet ones, use those.
A couple handfuls of pearl onions, or one medium onion diced
2-3 tablespoons garlic
Bottle of Pinot Noir or Burgundy, suitable for drinking. Never cook with anything you wouldn’t drink.
2 lbs beef. It really does not matter what cut; I used London Broil this time. Your cooking time will vary depending on how tough it is.
A few slices of bacon
1 can or carton of beef broth
1/2 cup of flour
Salt
Pepper
1 bay leaf (totally optional, it’s just ostentatious anyway)

A deep pan – I use a 14″ cast-iron skillet.

Okay, get busy:
Slice the beef into bite-sized cubes.
Fry the bacon and set it aside, leaving the grease in the pan. While the bacon is cooking, mix the flour with a few generous sprinkles of salt and pepper, and coat the beef cubes with the mixture. Toss the garlic in the pan after removing the bacon and sautee it for about thirty seconds. Then brown the meat in the garlic and bacon grease.

Deglaze the pan with a few ounces of the wine and an equal amount of beef broth. Keep wine and broth handy in case you need to add more as the dish cooks.

Pour yourself a little wine. It’s been a hard day.

Chop the bacon and add it to the mixture along with the mushrooms, bay leaf and the onions. Bring the dish to a simmer and stir it well. The flour will start to thicken the mixture as it cooks. When the mixture gets to gravy thickness, taste it and season with additional salt and pepper as needed.

Lower the heat and cover it, and let it cook for at least an hour to tenderize the meat. If the mixture gets too thick, add equal portions wine and broth to thin it out. Test the meat occasionally by removing a cube and squashing it with the flat of a knife or fork. When the cube kind of squishes apart (technical culinary term), the stew is done.

Serve with rice or egg noodles. Whomever gets the bay leaf is obligated to have hot monkey sex with the cook.

No Responses to “Burgundian Beef”

  1. Rachel Says:

    mmmm, bay leaf…

  2. janna Says:

    Oh, is THAT what the bay leaf is for??? I’ve always wondered…..

  3. geeky Heather Says:

    Hmmm…so that’s why all my PG cookbooks say to discard the bay leaf before serving…and hope your trash pickup guy is likewise uneducated….

  4. Stephieface Says:

    Single gal’s mental note: Carry stash of bay leaves in purse

    If at serving multiple single gals end up with bay leaves….. woo hoo! 😉

  5. cari Says:

    Nothing makes one feel really special quite like obligatory sex. :)

  6. Ellen-Mary Says:

    Hey, did you see? The Winter Knitty is up and there is a pattern for kilt hose. You were the first one I thought of.

  7. Miss Scarlett Says:

    So were your co-workers requesting the dish — or hoping for the bay leaf?
    ;-D

  8. Kath Says:

    Don’t bother with the bay leaf – just keep cooking and let nature take it’s course!

  9. cryssyer Says:

    **must fine some bay leaf**