Beef Bourguignon is the common French beef stew. Julia Boy or girl chose to make it for her really to start with television episode as a way of introducing her viewers to equally French flavors and traditional French cooking method.
But: it is beef stew. Fancy name apart, it is the similar notion as the dish our grandmothers designed, the 1 that crammed the property with the aroma of assure. It does not require distinctive ingredients or difficult culinary skill. You will have to have endurance (since it cooks for a good long time), and just the most essential adherence to superior cooking procedures. In return, you get a savory, cozy meal — one particular that is arguably even greater leftover (so make a good deal).
The recipe beneath can take some liberties. It is traditional to use bacon body fat to brown the meat, then insert the bits of bacon back to the stew. That surely adds a trace of attractive smoky flavor, but the dish is spectacularly mouth watering even with out it, so we use more healthy oil. I have also enhanced the variety and amount of greens, which I truly feel can make the dish extra appealing — and will make it extra of a complete meal.
The most significant technique when making stew may well be the browning of the meat. Be absolutely sure the meat is dry, and that you get the job done in batches so it is not crowded in the pan. (Crowding will prevent you from receiving a fantastic browning, which enhances the deep, loaded meaty taste.) When you brown the meat, there are treasured browned bits remaining on the base of the pan the moment you pour in the liquid components, be positive to stir them up off the floor so they integrate into your sauce.
2 lbs . boneless chuck roast, trimmed and slice in 1-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons teaspoon olive oil, divided
2 medium onions, chopped (about 2 cups)
4 celery stalks, chopped (about 1 cup)
5 garlic cloves, minced
2 tablespoons all-goal flour
1 cup red wine, this kind of as Burgundy, cabernet sauvignon or Zinfandel
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3 cups unsalted beef or hen broth
2 sprigs fresh new thyme
1 sprig fresh new rosemary
2 bay leaves
2 carrots, minimize throughout in 1/2-inch slices
2 parsnips, halved lengthwise and minimize throughout in 1/2-inch slices
12 ounces compact pink bliss potatoes, halved (about 7 potatoes)
12 ounces sweet potato, peeled and cut into 1-inch cubes (1 large potato)
1. Year the beef with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Warmth 1 tablespoon of the oil in a Dutch oven around medium-higher. Incorporate 50 percent the meat to the pan and cook, turning sometimes, until finally perfectly browned, 6-8 minutes. Transfer to a plate repeat with 1 extra tablespoon of the oil and the remaining beef.
2. Lessen the heat to medium and insert the remaining 1 tablespoon of oil to the pot. Stir in the onion, celery and garlic cook dinner, stirring once in a while, until finally vegetables are softened, 7-8 minutes.
3. Sprinkle the flour in excess of the greens and cook, stirring, 1 minute till the flour is no longer obvious. Maximize the warmth to medium-large, pour in the wine, tomato paste and Worcestershire sauce, then convey to a boil cook dinner, stirring, 2 minutes, employing the spoon to scrape up any browned bits from the base of the pan. Return the beef to the pan and add the broth, thyme, rosemary and bay leaves. Bring to a boil and quickly lessen the heat to medium-very low, deal with, and simmer 1 hour.
3. Boost the heat to medium, uncover and simmer 30 minutes. Stir in the carrots, parsnips and potatoes. Return to a simmer, cover, and yet again minimize the warmth to medium-reduced: simmer until eventually the potatoes are tender, one more 30-35 minutes. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper (or to taste) and take away the bay leaves and herb sprigs.
Serves 8 to 10