So, I unintentionally tortured friends recently with photos of a Boeuf Bourguignon that I prepared for a party of 40 people. Okay, as a measure of good will I said I'd post the recipe. Here it is my friends. This recipe is easily multiplied for a large crowd.
Years ago I turned to my hero Julia Child to learn about this epic dish. I've made it my own by taking a couple of measures at the end: defatting the sauce (before adding more fat back in), adding part of the wine at the end (enhances the wine flavor), and I add a bit of gelatin to the sauce. Collagen is present in the connective tissue of meat. It acts as a thickening agent. Thick sauce is my goal. I may be gilding the lily, but the additional gelatin assures a beautiful, silky sauce without changing the flavor of the dish.
The dish was braised in my wood-fired oven. Very hot at the start (600 degrees F.). I allowed the fire to calm down as the dish continued on its journey. Usually a proponent of "low and slow" cooking I found that high temperature at the beginning contributed to a thick sauce, and nicely caramelized meat. Assuming you don't have a wood fired oven (wait, what?) I've adapted the recipe for a conventional oven.
|Addition of wine and beef stock|
1 Tablespoon olive oil
8 oz. bacon
2.5# beef chuck, cut into cubes
1 # carrots, diagonally chopped into 1” slice
1 large shallot, sliced
1 head of garlic, chopped
½ c. cognac
1 750 ml. bottle red wine
Beef broth to cover
1 T. (tablespoon) unflavored gelatin
1 T. tomato paste
4 T. butter, room temperature
3 T. flour
1 # pearl onions, sautéed in butter or olive oil, and then tossed with 1 T. balsamic vinegar
1 # mushrooms, quartered and sautéed in butter or olive oil.
Chopped parsley and garlic to garnish
- Toss beef and 1 1/2 teaspoon salt in a bowl and let stand at room temperature for 30 minutes.
- Preheat oven to 500 degrees F.
- Heat oil and add bacon. Cook until bacon is lightly browned.
- Add meat in batches, browning and reserving.
- After all meat is cooked and removed add carrots and shallot.
- Cook until liquid is nearly cooked out and shallots are browning.
- Add garlic.
- Add cognac and ignite.
- Add meat and juices back to pot.
- Add 2 cups of the wine, beef broth, tomato paste, bay, thyme and gelatin.
- Bring to a boil, cover with foil and a lid and place in 500 degree oven.
- Braise the meat for 15 minutes and then turn oven temperature down to 300 degrees.
- Braise for and additional 2 hours, stirring occasionally.
- When meat is tender, remove beef and vegetables to a bowl, strain sauce into a fat separator. Let liquid settle for 5 minutes, then return defatted sauce to pot.
- Add remaining wine and cracked pepper to taste.
- Simmer briskly.
- Make a paste with flour and butter and add to pot.
- Once the stew is thickened all pearl onions and mushrooms.