Boef Bourguinon (Beef Burgundy)
Add the following to a large glass or ceramic 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
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 or 1 cup chopped tomatoes in sauce.
Bring it back up to a slow boil then reduce to heat to low and cook it at a simmer.
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.