Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from theThis recipe is, to my mind, so tied up with Julia Child (mostly thanks to the movie) that I spent a half-hour one morning watching the series premiere episode of Child's "The French Chef" in which she makes the dish. It was a half-hour well spent. She'd never make it as a cooking show host today - which is a shame, really. She was so basic, and kind of quirky but in a good way. Little tips that she tossed in about drying the beef, how to tell when the butter was hot enough so the mushrooms would cook properly, how to make the beurre manié (equal parts butter and flour mashed together then stirred in to thicken and nicely finish the sauce), were all helpful. I enjoyed it enough to watch two more episodes after (potatoes, in which she flips them and half ends up on the stove, and another in which she can't find the flour part way through). Gotta love 1963 television.
Burgundyregion of France.
But back to the bourguignon.
To start with: beef. Not just any cut, but the cheap ones (yay!). This saving would, however, be countered somewhat by using almost an entire bottle of a nice pinot noir. At its root, though, this is slow cooking and so the connnective tissue that would make the cheap cut comparable to munching on a shoe if I grilled it ends up melting away into tender, flavorful meat.
The dish actually starts with blanching bacon, which seemed a bit of sacrilege, but I dutifully simmered it in water. The beef, dried with paper towels so it would sear properly, was browned in oil, then removed to wait with the bacon until the carrot and onion had a chance to cook. The meat went back into the pot, had salt, pepper and flour added, then tossed before going into the oven to let things get a bit of a crust on it (a step well worth its time), and then the wine, beef stock, garlic, bay leaf, cloves,and tomato paste were all added. Then - the sweet part of this, besides the eating: into the oven for 4 hours. I love being done the bulk of supper prep around noon.
Meanwhile, closer to time for that lovely-smelling concoction to be done, pearl onions were braised and mushrooms sautéed in butter. Side note: this is not fair. I really, really, truly cannot resist mushrooms sautéed in butter. I wanted to eat them all.
The meat being spoon-cuttably soft, the liquid was strained and reduced before going back into the pot, this time with the mushrooms and onions. And, there it was: my first boeuf bourguignon.
So, so good. Hearty, complex, but with a kind of simple feeling. Really, it's such basic, ancestral-type food. Beef. Bacon. Onion. Wine. All coming together. This will be made again.