A Provencal Variation of Boeuf Bourguignon
This traditional dish is as steeped in history as it is in flavour. From it’s early origins as a peasant dish, through the decades of haute cuisine and still today, Beef bourguignon has become a staple on many French menus to the delight of foodies worldwide. David has once again created a dish that not only satisfies the taste buds but encompasses comfort foods to a delicious new level all the whilst fondly remembering how he came to love this dish, Julia Child herself and more through her legendary recipes books Mastering the Art of French Cooking.
For the rest of the post on David’s Provencal version of this classic French dish continue reading here…
Boeuf Bourguignon or Beef Burgundy, a traditionally slow simmered, red wine braised beef stew with salt pork (lardons), onions and mushrooms served over egg noodles, rice or potatoes.
- 6oz meaty salt porknot American bacon
- 1tbsp Extra virgin olive oil
- 3pounds lean stewing beefrump roast or chuck roast
- 1 Carrotsliced
- 1large White Onionsliced
- 1tsp Kosher salt
- 1/4tsp Freshly ground black pepper
- 2tbsp Flour
- 3cups full-bodied red wineI used a Côtes de Rhône
- 2-3cups beef stock
- 1tbsp Tomato paste
- 1 1/2tbsp fresh thyme leavesor 1/2 teaspoon dried thyme leaves
- 3-4 fresh bay leavesor 1 dried bay leaf
- 24 small white onionspeeled
- 1 1/2tbsp Unsalted Butter
- 1/2cup beef stock
- Bouquet Garni1 bay leaf, a sprig of thyme & 4 sprigs parsley
- 1pound cremini (or button) mushroomsquartered
- 4tbsp Unsalted Butter
- 2tbsp Extra virgin olive oil
- Parsley sprigs for serving
Notes before starting:
~ Choose salt pork over bacon as this dish would not do well with a smokey American bacon.
~ Always cut your own stew meat. The stuff you can buy as "stew meat" is usually the dregs - full of fat and generally the trims.
~ I used a chuck roast and cut it into 2-inch cubes. Don't make the mistake of cutting it smaller: this will adversely affect your stew.
~ After cutting your meat, dry it well with lots of paper towels. This will significantly improve the browning. This rule applies to all meats
~ I chose a Côtes de Rhône wine, but we all know that a good burgundy would be perfect. The former is much more readily available and
more affordable, and I think it was pretty wonderful both in and accompanying the dish.
~ Julia used dried herbs and I prefer fresh, as they are just a few steps away in the garden.
~ Cremini mushrooms were my choice, as they are meatier and actually add more flavor. Button mushrooms are the more authentic choice,