I pull this together when I'm wanting something comforting but not really involved. Usually make it when I know the wife is going to be out with her friends for dinner. It's not traditional, very few ingredients and a bit thyme forward, but never the less I like it. Served with a good red wine and a movie.
Beef Bourguignon
Difficulty: Easy
INGREDIENTS
14 ozs beef stew meat cut into 1" cubes
4 tsp thyme, powdered approx amt, may take more to cover meat
2 tablespoons olive oil prefer "Light" variety, doesn't affect the taste
1 med onion whole sweet, scored top and bottom
1 tsp garlic 2 cloves chopped
1 cup water hot
1 tablespoon better than beef bouillon
1 cup wine Pinot Noir (burgundy)
2 bay leaves
1 tablespoon tomato paste
OPTIONS:
Mushrooms
Diced Carrots
1 tablespoon cornstarch dissolved in cold water
1 cup rice
DIRECTIONS
You will need a pot with a lid. Suggest a 5 qt size as a minimum.
Peal the onion, chop off the top and bottom to provide a flat surface for it to rest flat in the pot while cooking. Score both sides with approx 1/4 inch cuts (5 to 6 each) which slowly flavors the stew.
Finely chop 2 cloves of garlic.
Dissolve bouillon in a cup of hot water and let sit while browning the meat.
Place oil in pot and get it hot. Cover the beef thoroughly with the thyme and then quickly brown the meat. You will want to do this in two batches so that the meat gets quickly browned but not cooked thoroughly. As the second batch is done, return the first batch to the pot.
Add the dissolved beef bouillon, bay leaves, garlic, wine, tomato paste and place the onion in the middle. Add any options above if desired. (Important: use only a burgundy based wine like Pino Noir, nothing else tastes as good)
Bring pot to a brisk simmer then re-set the heat so it gently simmers with the LID ON and cook for 2 1/2 hours.
Prepare rice towards the end of the cooking time so it is ready with the stew.
The stew should still be quite fluid after 2 1/2 hrs. REMOVE THE BAY LEAVES. Personally, I then stir well so what little remains of the onion gets evenly distributed. Much of it will have broken down at this point. The onion really provides a great flavor boost.
Make a slurry of cornstarch by adding a little cold water to it in a small dish, mix and dissolve completely then add to the stew. Stir until thickened, then turn off the heat.
Serve over rice. Noodles or mashed potatos are a good substitute.
NOTES
Using larger pieces of meat i.e. 1" cubes, helps keep the meat from disintegrating. Smaller cubes tend to break apart after an hour or so.
Beef Bourguignon
Difficulty: Easy
INGREDIENTS
14 ozs beef stew meat cut into 1" cubes
4 tsp thyme, powdered approx amt, may take more to cover meat
2 tablespoons olive oil prefer "Light" variety, doesn't affect the taste
1 med onion whole sweet, scored top and bottom
1 tsp garlic 2 cloves chopped
1 cup water hot
1 tablespoon better than beef bouillon
1 cup wine Pinot Noir (burgundy)
2 bay leaves
1 tablespoon tomato paste
OPTIONS:
Mushrooms
Diced Carrots
1 tablespoon cornstarch dissolved in cold water
1 cup rice
DIRECTIONS
You will need a pot with a lid. Suggest a 5 qt size as a minimum.
Peal the onion, chop off the top and bottom to provide a flat surface for it to rest flat in the pot while cooking. Score both sides with approx 1/4 inch cuts (5 to 6 each) which slowly flavors the stew.
Finely chop 2 cloves of garlic.
Dissolve bouillon in a cup of hot water and let sit while browning the meat.
Place oil in pot and get it hot. Cover the beef thoroughly with the thyme and then quickly brown the meat. You will want to do this in two batches so that the meat gets quickly browned but not cooked thoroughly. As the second batch is done, return the first batch to the pot.
Add the dissolved beef bouillon, bay leaves, garlic, wine, tomato paste and place the onion in the middle. Add any options above if desired. (Important: use only a burgundy based wine like Pino Noir, nothing else tastes as good)
Bring pot to a brisk simmer then re-set the heat so it gently simmers with the LID ON and cook for 2 1/2 hours.
Prepare rice towards the end of the cooking time so it is ready with the stew.
The stew should still be quite fluid after 2 1/2 hrs. REMOVE THE BAY LEAVES. Personally, I then stir well so what little remains of the onion gets evenly distributed. Much of it will have broken down at this point. The onion really provides a great flavor boost.
Make a slurry of cornstarch by adding a little cold water to it in a small dish, mix and dissolve completely then add to the stew. Stir until thickened, then turn off the heat.
Serve over rice. Noodles or mashed potatos are a good substitute.
NOTES
Using larger pieces of meat i.e. 1" cubes, helps keep the meat from disintegrating. Smaller cubes tend to break apart after an hour or so.
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