Bouf Bourguignon
Bouf Bourguignon
I modified this wonderful recipe from one which my dear friend, Steve, shared with me some years ago. It has so many delicious and satisfying layers of flavor. I love it and I think that you will too.
Ingredients
- 2 lbs Beef chuck/stew meat
- 3 tbls Olive oil
- 3 tbls Canola oil
- 2 oz Pancetta or 2 slices of thick sliced bacon diced
- 1 Carrot chopped
- 1 med Shallot chopped
- 3 cloves Garlic smashed and minced
- 1 cup Onion diced
- 3 Bay leaves
- 1 tsp Thyme
- 1 tsp Marjoram
- 20 Pearl onions Frozen
- 1/4 cup Cognac or Brandy
- 1/2 bottle Dry red wine
- 1 tbsp Better Than Bouillon Au Jus Base Paste
- Water, Salt and Fresh Ground Black Pepper, (to taste)
Instructions
- Preheat oven to 350 degrees F.Heat cast iron skillet over medium high heat and cook Pancetta or bacon until crisp. Transfer Pancetta or bacon to a Dutch Oven or covered oven-safe casserole.
- Turn heat down, add; carrots, onions, shallots and bay leaves to the cast iron skillet. Cook for 4-5 minutes in rendered bacon fat. Add garlic and cook 1-2 minutes. Remove from stove, pour cognac over vegetables and light with a long lighter. BE CAREFUL that area is clear of anything flammable as this will be a pretty big flame, but will burn out quickly. Once flames have stopped, transfer vegetable mixture to casserole with Pancetta/bacon.Heat olive and canola oils in cast iron skillet. Dust the beef in the flour and brown in hot oil. (This may need to be done in batches). Add a little more oil if needed. Add beef to casserole with vegetables and pepper to taste.
- Return cast iron skillet to heat and add wine. Cook, scraping up browned bits, until reduced by half. Stir in the Au Jus paste until dissolved and pour over meat and vegetables. Add thyme, marjoram and water to not quite cover the meat. Cook in pre-heated oven for 2 1/2 to 3 1/2 hours. The liquid should barely bubble, add water as necessary.After 1 1/2 hours cooking, add the pearl onions.
- Serve with buttered noodles or potatoes.
