Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread – there may be.
David Grayson
My daughter’s favorite meal is Beef Bourguinon (AKA Beef Burgundy) and she has a good recipe for it. We made it together for our Holiday meal in December. After making some beef stock last week, a process that took 3 whole days plus some, I made some for her for dinner Thursday night. It was excellent, if I do say so myself.
I didn’t use her recipe though. I started reading recipes at Cooks.com and realized there are probably as many recipes for Beef Bourguinon as there are cooks. Besides, I’ve never met a recipe I didn’t think I could improve one way or another. I love to tinker in the kitchen and I tend to consider recipes more like suggestions rather than prescriptions. I’ve had some spectacular mishaps over the years but for the last 20 years or so, I’ve gotten the hang of improvising and I’ve become a good cook. Or so I’m told.
For me, cooking is a labor of love and as I cook, I anticipate seeing the pleasure on the faces of the people I am feeding. It helps if they make appreciative noises while they are eating, too. I love feeding people who smack their lips, lick their fingers, and moan when they eat the food I prepare. And the ones who eat a lot if they really enjoy what they are eating. My son-in-law is one of my biggest fans and because he has a very physical job and works out daily, he can put away a lot of calories.
Kerryn (my daughter) doesn’t add the tomato or celery (she doesn’t like the texture of celery but I learned years ago to mince it and saute it w/the onions and garlic before adding it to soups and she doesn’t even realize it’s in there unless she’s told it is) and I don’t think she marinated the beef. This is labor intensive but well worth the effort.
Boef Bourguinon (Beef Burgundy)
Add the following to a large glass or __ bowl and mix together
2-3 pounds beef chuck roast cut into 1-1 1/2 inch cubes
4-6 medium or 2-3 large onions roughly chopped into small chunks
2-3 stalks of finely minced celery*
2-4 cloves garlic smashed and coarsely minced (more if you like garlic)
1 tsp salt
6 peppercorns coarsley cracked w/a mortar & pestle or several cranks of a pepper mill
1 bay leaf
1-2 tsp dry thyme or 2 Tbsp fresh thyme
large pinch or two of rosemary
*can substitute 1 tsp celery seed
combine and pour over the contents of the bowl:
1 cup Burgundy or other dry red wine
2-3 tablespoons red wine vinegar
1 cup warm water
3 Tbsp olive oil
Marinate for at least 2 hours and up to overnight in the refrigerator. Drain through a sieve and reserve the liquid contents. Add 1/8 cup of all-purpose flour to the beef mixture and stir well.
Melt 3-4 Tbsp butter or if you have it, bacon drippings (adds yummy flavor) in a large stock pot over medium high heat. Add the beef, vegetables, spices and flour and cook until the onions and celery are starting to become translucent. Add 2 cups (or more) of sliced mushrooms and continue to cook until they are wilted and have released their liquid
Add:
3-4 cups hearty home-made beef stock
reserved marinade liquids
Bring to a boil, then reduce the heat to a simmer, and cook covered for at least two to three hours.
One hour before serving add:
1 Tbsp quick cooking tapioca
4-6 carrots peeled and sliced
6-8 small unpeeled red or Yukon gold potatoes quartered
1 can tomato paste or 1 cup tomato sauce
Bring it back up to a slow boil then reduce to heat to low.
Just before serving add:
2 Tbs fresh chopped parsley
This can be done in a crock pot. Add the carrots, potatoes, and tomato paste to the stew meat and vegetables 2 hours before serving and cook on high. Or if you don’t mind your vegetables being well done, do it the lazy way and add it when you start the beef cooking.
I cook by taste and adjust all the seasonings according to how my taste buds respond to the ingredients in the pot so that’s why the amounts are approximate.
Serve this with a nice leafy green salad and fresh home-made bread and you have a meal fit for a king. I made an artichoke heart, strawberry, spinach and lettuce salad dressed with a white Balsamic Infusion. It was so good, my daughter confiscated the Balsamic stuff and a couple of servings of the Beef Burgundy.
This week I am making split pea soup for my son, son-in-law
Wikipedia: guideline definition: a line by which one is guided. →

