Boeuf Bourguignonne (Beef Burgundy)

beef burgundy

When winter finally makes it arrival all I crave is warm, cozy comfort food. Boeuf Bourguignonne, also known as Beef Burgundy, is a classic French dish that is rich, savory and soul warming and it is one of my favorite dishes on a cold winter night. It is cooked low and slow in red wine and beef stock which makes for a deep, flavorful stew. As the dish simmers, the alcohol will burn away leaving behind a rich, complex flavor. Beef Burgundy originated in the Burgundy region of France so as you would expect, a nice Burgundy wine works well in this dish. Other good choices are a Beaujolais, Pinot Noir or any other French red wine from that area.

I came across this particular recipe a few years ago in a publication by Paula Deen entitled, “Cooking With Paula Deen“. (November 2013, Vol. 9 Issue 6) She calls for mushrooms however, as I don’t care for them I chose to leave them out. Also, she recommended adding the carrots in the last 30 minutes of cooking but I find in that short of a time the carrots do not soften and you’re left with hard, crunchy pieces which is not what you want in this dish. Therefore, I like to add them in with the beef, wine, stock and spices and allow them to simmer for the full 2.5 hours, I find the texture is much better with the extra cooking time.

Unlike a traditional stew where you cook chunks of potatoes with the meat and other vegetables, this dish is served over mashed potatoes . I like to take it one step further and serve them over garlic mashed, I love the extra flavor it adds to this dish. For instructions on making garlic mashed potatoes, see the note at the bottom of my Homemade Mashed Potatoes recipe. Enjoy!

Ingredients

  • 2 tbs vegetable oil
  • 2 lbs chuck roast, trimmed and cut into 1″ cubes
  • 1 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 1 (14.4 ounce) bag frozen pearl onions
  • 1 (8 ounce) package sliced baby portobello mushrooms, optional
  • 1 tsp minced garlic
  • 1 (32 ounce) carton beef stock
  • 2 cups dry red wine
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 4 carrots, cut into 1″ chunks
  • 1 cup frozen peas

Instructions

In a large Dutch oven, heat the oil over medium-high heat. Sprinkle the beef with salt and pepper.

Add the beef to the pan and cook until browned on all sides. Using a slotted spoon, remove the beef and set aside. Add the onions, mushrooms and garlic and cook for about 5 minutes or until tender. Return the beef to the pan with the stock, wine, carrots, thyme and bay leaves.

Bring to a boil then reduce the heat to a simmer, cover and cook for 2 hours. Add the frozen peas and simmer, uncovered, for 30 minutes more.

Serve over Homemade Mashed Potatoes

 

Whiskey Glazed Carrots

carrots

These are my favorite way to prepare carrots! It’s not only an easy recipe but also full of delicious flavor which makes these carrots a great side dish to almost any meal. They are perfect with a roast chicken, meatloaf or Thanksgiving dinner! This recipe comes from one of my favorite cooks, Ree Drummond who is better known as, “The Pioneer Woman“. Click here to link to her site.

The recipe calls for Jack Daniels Tennessee Whiskey® but really any good whiskey will work well. My personal favorite is Tullamore Dew® which is also what I use in my out-of-this-world Whiskey BBQ Cocktail Meatballs . Also, when I am in a rush and don’t have time to peel a bunch of carrots, I have used the small baby carrots instead. Just grab a paring knife and dice them up into small, thick “pennies”.  For an extra kick of flavor, top the finished carrots with chopped chives. Enjoy!

Ingredients

  • 1 stick unsalted butter, divided
  • 2-3 pounds carrots, peeled and cut into thick circles
  • 1/2 cup Jack Daniels® or other whiskey
  • 3/4 – 1 cup dark brown sugar
  • 1/2 tsp Kosher salt
  • ground black pepper, to taste
  • chopped chives, optional

Instructions

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium and add remaining butter. Once the butter melts, sprinkle the brown sugar over the top. Stir together and then add the carrots to skillet. Cover and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

 

Guinness Beef Stew

gus bf stew

There is nothing better on a cold winter (or spring!!) day than a hot, hearty bowl of stew and this version is OUT OF THIS WORLD! This stew has such a rich, well-developed flavor that I promise you, once you try this version you might never make it your old way again! I thought that red wine made my stew perfection but using the Guinness was even better, having it both cook with the stew and as a finishing touch at the end added two layers of flavor that was so delicious.

I came across this recipe in a new cookbook that I just bought which is put out by the Cook’s Country TV show entitled, The Complete Cook’s Country TV Show Cookbook: 10th Anniversary Edition , and it’s an AMAZING cookbook. There are so many incredible recipes from soups to breakfasts to desserts. Everything is clearly explained and well thought out, it’s definitely worth adding to your cookbook collection!

The original recipe calls for the use of chicken broth but I much prefer the richness of stock instead, I think it adds a much better flavor to the finished stew. What is interesting about this recipe is that they eliminate the step of searing and browning the meat before cooking. By cooking the stew uncovered in the oven it allows the meat to take on a flavorful browning and as the liquid in the stew reduces down the overall flavor becomes even more rich and concentrated. Great time-saving technique!

Lastly, I love to cook stews in my large enameled cast iron Dutch oven, it’s a great size at 6 qts and it retains heat well and cooks so beautifully. You can spend hundreds on a Dutch oven pot, especially ones made by Le Creuset®, Staub®, etc., but Lodge® puts out a really excellent product that costs pennies compared to other brands. I picked up this Lodge® Dutch oven on Amazon for only $45!! That’s a crazy deal! If you’re interested in getting one for yourself, just click here to order. Enjoy!

Ingredients

  • 1 (3.5 – 4lb) boneless beef chuck-eye roast, pulled at seams and trimmed into 1.5″ pieces OR good quality pre-cut stew meat
  • Kosher salt and pepper, to taste
  • 3 tbs vegetable oil
  • 2 onions, chopped finely
  • 1 tbs tomato paste
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock (I prefer Kitchen Basics brand)
  • 1 1/4 cups Guinness Draught
  • 1 1/2 tbs packed dark brown sugar
  • 1 tsp minced fresh thyme
  • 1 1/2 lbs Yukon Gold potatoes, unpeeled and cut into 1″ pieces
  • 1 lb carrots, cut into 1″ pieces
  • 2 tbs minced fresh parsley

Instructions

Adjust oven rack to lower middle position and heat oven to 325ºF. Season the beef with Kosher salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering. Add the onions and 1/4 tsp Kosher salt and cook, stirring occasionally, until well browned, about 8-10 minutes.

Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in the flour and cook for 1 minute. Whisk in chicken stock, 3/4 cup of Guinness, sugar and thyme, scrape up any browned bits. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to a simmer. Transfer to oven and cook, uncovered, for 90 minutes. Stir halfway through cooking.

Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about an hour. Stir halfway through cooking. Remove from oven and stir in the remaining 1/2 cup of Guinness and parsley. Adjust seasonings and serve hot.

**Tip – This stew goes really well with a warm loaf of my delicious Beer Bread .**