A quick trip to the French countryside. This is where making (and eating) Beef Bourguignon feels to me like. A classic’s classic. The venerated August Escoffier made it in the early 20th century. Julia Childs and her millions of her readers made it again a few decades later. Peasants and noblemen in and out of Burgundy, and their grandparents, are still enjoying it.
The region of Burgundy, one of France’s food baskets, popularized this dish to pay homage to its Charolais breed of cattle, a local favourite. No better way of showcasing tough and lean cuts of beef than this trusted approach. Food from Burgundy has a special place for us in Ontario. Burgundy is home to the world’s best Chardonnay’s and Pinot Noirs, two varietals that grow exceptionally well here at home. We have similar climate to Burgundy and it makes sense to poach some of their recipes too!
- 5g garlic, crushed cloves
- 200g onion, sliced
- 50g carrot, sliced
- 3 parsley stalks
- 2g peppercorns, crushed
- 4g salt
- 350ml dry red wine
- 15ml Worchestershire
- 1 bouquet garni, wrapped in cheese cloth or a coffee filter
- 1 leek, split about 5cm in length
- 1 carrot, split about 5cm in length
- 1 fresh thyme sprig
- ½ fresh rosemary sprig
- 1 bay leaf
1 WSB Blade roast or brisket, cubed into 3cm by 3cm pieces
- 45ml canola oil
- 10g A.P. flour
- 10ml tomato paste
- 2 ripe tomatoes, quartered and seeded
- 250ml WSB Beef Stock
- 200g small button mushrooms
- 25g unsalted butter
- 125g bacon, cut into lardoons
- 15 pearl onions, blanched until almost cooked and peeled.
- Salt and pepper
- Combine all of the marinade ingredients and marinate the beef for at least 3 hours.
- Remove the meat and reserve the marinade
- Dry the meat and using a roasting pan sauté it in the oil until well browned.
- When the meat becomes nicely browned sprinkle in the flour to form a roux. Cook roux for about 5 minutes on low-medium heat while constantly stirring. Be careful to not burn the roux. It should brown, not black.
- Add tomato paste and cook for 3 more minutes.
- Add the reserved marinade, quartered tomatoes and beef stock. Cook in a 350F oven until the meat is tender. About 2-2.5 hours
- Remove the meat from the sauce. Strain the sauce well and discard the solids. Return liquid and beef back to the roasting pan.
- Saute the mushrooms and bacon together lightly and add them to the meat and liquid. Add the pealed onions and cook all together for 15 more minutes. Adjust seasoning as well as consistency if needed.