Beef Bourguignon by Gene Munson Barry
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Beef Bourguignon By Gene Munson Barry
We found this recipe on the internet which I have modified partly by adding my own ingredients. This hub contains my recipe and instructions for preparing it. My wife and I feel that this is one of the many recipes that I make that is outstanding . It takes a bit of time to make but when you taste it you will agree that the time it takes is more than well worth it.
Please note that I usually add cubed par-boiled white potatoes, but in this hub I didn't. However, we find it a great addition to the recipe.
Before you begin
As with any food preparation, before you begin always be sure to wash your hands with plenty of soap and water for at least 3 minutes,. Make sure that you clean under your fingernails so that you do not contaminate the food with any harmful bacteria or germs that might be under your nails.
I find myself continually washing my hands throughout the preparation of most of my creations and you should too. As cooks we never want to find out that someone has gotten ill because of our poor hygiene.
Assemble your ingredients
- 5 Tbsp Olive oil, Extra virgin for cooking
- 1 C. Cognac, Your choice
- 6 Carrots peeled, Large
- 4 lb. Beef, Chuck roast
- 1 Pinot Noir, bottle
- 1 tomato paste, small can
- 1 C. Beef, Stock
- 4 Potatoes, Peeled, chunked
- 1 Pkg. Thyme, Dried
- 1 Pkg. Mushrooms, White
- 1 Tbsp. Sugar, Brown
- 1/4 C. Parsley, Dried
Here find my version of Beef Bourguignon
- I begin by removing as much of the fat from my cut of meat as I can, trimming as close to the meat as possible.
As beef browns
What I do
As it takes a bit of time to brown the beef, I work with the beef first. I start out by removing the excess fat. I do this so that the final Bourguignon isn't greasy. Better for the heart.
As the beef begins to brown
After I have removed as much excess fat as I can I then cut the beef into 1 inch square cubes and place the cubes into my favorite cast iron skillet. This gives me the option of putting all ingredients in the cast iron pan and then placing it right into the oven and bake until all is cooked. The rest of this hub, I will talk about using a crock pot because it is a little more spacious and I wanted to cook the meat very slowly to make it very tender.
Beef in my cast iron pan searing
Once I have the whole piece of beef cubed and in my pan. I add a little extra virgin olive oil to help keep the meat from sticking to the pan as it browns. I use the extra virgin olive oil as it is better for the heart and taste buds.
As beef sears
As the beef is browning, I use the time to measure out my beef broth. I usually purchase broth from the local grocery store as it makes it easier than making my own. You could use beef stock, but it usually has more vegetable flavors like carrots, onion, celery, etc. and we don't care for the onion and celery flavors. From this point on I am going to add all ingredients to the crock pot where they will cook 10 hours. When all is slow cooked, I will pour all the juices into the cast iron pan for reduction/thickening.
I measure out a cup of broth plus a little extra. I add this to my crock pot and adjust the cook setting to the amount of time I have before I plan to serve. As I usually begin this in the morning to allow for a slow cook, I usually use the longest time setting. My crock pot has 4 settings: 4-6-8 and 10 hours. I usually chose the 10 hour setting.
As you sear the cubed beef
As you sear the cubed beef add salt and pepper to your liking. I don't use a lot of salt as it isn't good for my blood pressure. I do add other herbs to add flavor, for example, parsley and thyme. I find that fresh ground pepper has a much better flavor than the pepper that can be purchased in the cans all pre-ground. So I buy the pepper supplied in my local grocery store that comes with the grinder built in. You could purchase pepper corns and a grinder and grind your own. My store doesn't carry pepper corns.
This photo depicts the beef searing. Make sure you sear all sides as this seals in the juices. When the beef is seared on all sides, I put the cubes in the crock pot. I add the beef broth before or after this to the crock pot. Now with the drippings in the cast iron pan, I leave the heat on but at a lower setting and add the cognac. I use a spatual to scrape the drippings of the bottom and mix them with the cognac. Please look out for the vapor....it will be hot. Now with the drippings and cognac mixed, I pour the mixture from the fry pan into the crock pot.
I add parsley to help enhance the flavor. This dried parsley is some that I have grown myself. I enjoy gardening and as part of this gardening I grow various herbs, one being parsley. Throughout the summer I continuously harvest this along with other herbs I grow. As soon as I pick my herbs I dry them in an electronic drier and store them for use throughout the rest of the year. I also grow mint, lemon balm, rosemary, sage, and various vegetables.
Years ago I used to subscribe to "MOTHER EARTH NEWS" where I read an article about a weed- less garden. To make this garden you use started plants not seeds. You then lay a couple of layers of newspaper around the plants going as close to the stem as possible. You can tear the paper and make a hole where the stem protrudes. When laying down the paper, I recommend making a concave area at the base of the plant which collects water. This way the paper not only prevents weeds but it also works as a vapor barrier. During the dry months of the summer, if you lift the paper, it almost always looks moist underneath. You shouldn't have to water as much as you would have if you didn't lay down the paper. Also this concave indent directs water to the plant when you do water. When I had this kind of garden, when I watered I would hand water to make sure that the water went to the plants and was not wasted.
I had a lean-to building on the back of my garage where I could place a barrel to collect rain water to use for watering during dry weather. I actually connected three 55 gallon barrels together to collect 150 gallons of water (for free) to water the garden throughout the hot summer.
Add the Red Wine
Now that I have the beef broth, the seared beef cubes and the cognac and drippings mixture in the crock pot, I add the red wine.
Prepare Vegetables: Carrots
Preparing the Vegetables
While the beef is searing, I begin to peel and prepare my carrots which will be added in the future. For a more pleasing presentation, I cut the carrots diagonally. But this is not a necessity.
Prepare the mushrooms
To prepare the mushrooms you will want a good sharp knife. Holding the mushroom in an upright position then cut it in half. If the mushrooms happen to be extra large you I usually cut them into quarters. This makes them more presentable when you serve the dish.
Add Tomato Paste
Do not skip adding the tomato paste as this small amount of tomato paste is such an important element of the mix of flavors and final texture.
Reduce the sauce
Now it's time to add the brown sugar. I usually have dark brown sugar on hand. I keep my brown sugar in the freezer to kept it moist longer. It seems to work well and it is quite simple to defrost as I need it.
After everything has been added
After all ingredients have been prepared and added, I place the cover on the crock pot and allow it to simmer cooking everything to the setting I have chosen for the crock pot.
After everything has cooked remove all but the sauce and then place the sauce in a cast iron pan to be reduced. What I do is keep the sauce at a slow boil, stirring constantly. This will thicken and intensify the flavor of my sauce. You want to keep the pan uncovered so the extra liquid can evaporate.
I reduce my sauce to the consistency of cocktail sauce but you can do more or less.
After sauce is reduced
After the sauce has reduced I put everything back in the crock pot to keep it warm until I plan to serve.
In the photo above I show everything all together ready to be served. Make sure to get lots of the sauce as it is to die for.
Here I show the Bourguignon dished out and ready to serve my wife and I. We had this delicious dish along with a glass of Champagne. We enjoyed this dinner sooooooooo much. The larger portion was for me, the smaller portion was for my wife. We eat pretty simply but there is no reason not to serve this with bread or rolls. Please take my poll and rate me on how you liked my hub. Thank you kindly
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Note every ingredient in this dish contains potassium. The entire dish is very high in the mineral potassium.
- Serving size: 1 1/2 Cups
- Beef: is high in fiber and protein. Beef also has a good amount of potassium.
- Carrots: High in potassium, very high in Vitamin A, Listed in Cleveland clinic's top 13 heart - health vegetables.
- Tomatoes: High in potassium, high in Vitamin A and C, Listed in Cleveland clinic's top 13 heart - health vegetables.
- Mushrooms: High in potassium, source of protein and fiber.
- Potatoes: High in potassium and phosphorus, Listed in Cleveland clinic's top 13 heart - health vegetables.