Beef Bourguignon Recipe

Description:

This Beef Bourguignon recipe, passed down from a friend with a culinary pedigree reminiscent of Julia Child’s, is a cherished gem in my family’s cookbook. Perfect for the frosty embrace of winter, this hearty stew, served elegantly with noodles and peas, warms both body and soul. And, as if by culinary magic, its flavors deepen and meld, rendering leftovers even more delightful on the morrow!

Cook Time: 4 hours
Prep Time: 45 minutes
Total Time: 4 hours 45 minutes
Servings: 6

Ingredients:

Nutrition Facts (per serving):

• Calories: 691.5
• Fat: 17.6g
• Saturated Fat: 8.4g
• Cholesterol: 135mg
• Sodium: 779mg
• Carbohydrates: 26.9g
• Fiber: 2.5g
• Sugar: 10.5g
• Protein: 41.2g

Instructions:

1. Brown the Beef:

   • In a large Dutch oven, melt the butter over medium-high heat.
   • Brown the beef cubes in batches, ensuring not to overcrowd the pot. This step is crucial for building flavor, so take your time and do it right.

2. Flambe with Brandy:

   • In a small saucepan, heat 1/4 cup of brandy until the vapors rise.
   • Carefully ignite the brandy and pour it over the beef in the Dutch oven. Watch the flames dance, then let them fade.
   • Remove the beef from the pot and set it aside for now.

3. Saute Onions and Mushrooms:

   • Add a bit more butter to the Dutch oven, then add the onions.
   • Cook the onions over low heat until they turn golden brown and fragrant.
   • Toss in the mushrooms and continue cooking for about 3 minutes, allowing them to release their savory juices.

4. Prepare the Sauce:

   • Remove the Dutch oven from the heat.
   • Stir in the potato starch (or flour), beef bouillon cubes, and tomato paste, ensuring everything is well combined.
   • Gradually pour in the Burgundy wine, dry sherry, and port, stirring constantly until the mixture is smooth and velvety.

5. Slow Cook to Perfection:

   • Bring the mixture to just below boiling point, then remove it from the heat.
   • Add back the browned beef, along with the pepper and bay leaf, stirring gently to incorporate.

6. Bake to Infuse Flavors:

   • Preheat your oven to 300°F (150°C).
   • Cover the Dutch oven and bake for 3 to 4 hours, allowing the flavors to meld and the beef to become irresistibly tender.
   • If the mixture starts to dry out during cooking, simply add a splash more Burgundy wine to keep things juicy and flavorful.

7. Flambe Again (Optional, but Fun!):

   • Just before serving, bring out the theatrics once more.
   • Heat another 1/4 cup of brandy until it’s nice and warm.
   • Carefully ignite it once again, then pour the flaming brandy over the stew for a dramatic finish.

Serving Suggestions:

• Serve this Beef Bourguignon piping hot, accompanied by your favorite noodles and a side of peas for a complete meal.
• Don’t forget a crusty baguette to mop up every last drop of the luscious sauce!
• And remember, the flavors only improve with time, so don’t hesitate to make a little extra for tomorrow’s lunch.