The lack of a Sunday/Monday planning post this week is no accident: this is a fly-by-the-seat-of-our pants kind of week. Chez nous, there is no real nightly dinner plan, as I had no real grocery list when my mom (YAY for moms who visit!) and I hit Trader Joe’s this weekend. We had one thing, and one thing only, on our minds: making this mind-blowingly delicious beef bourguignon. (My mom nixed my idea for (another) veggie tart, declaring that the Husband “needs” more protein. Didn’t you see our quinoa dinner, Mom!?)
Of course, this stew comes straight from my mom’s head; no need for recipes there. I’ve laid out a rough guide below – but feel free to tweak for your eating pleasure.
My Mom’s Beef Bourgouignon
- olive oil
- a couple of tablespoons of butter
- 3 pounds beef (cut into stew-sized chunks)
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 cartons mushrooms
- pearl onions
- 1-2 tablespoons tomato paste
- 2-3 bay leaves
- 2-3 sprigs fresh thyme
- 1/2 cup dry white wine
- 3-4 cups (or even a whole bottle) red wine
- a bit of water, as needed
- parsley, for serving
- In a large Dutch oven, heat olive oil and butter over high heat. Saute the beef until browned. On a separate plate, sprinkle flour, salt and pepper; transfer beef on to the plate and add flour, S&P in layers.
- In the Dutch oven, saute the celery, carrots and onion over medium heat, until translucent. Add the garlic, cook for a minute or two, and then add mushrooms and tomato paste and cook through, about 10 minutes.
- Add the beef back to the pot and pour in white wine. Reduce the wine by half and then add pearl onions, red wine, bay leaf, and thyme. Bring to a boil before reducing the heat; cover and simmer for about 45 minutes.
- Adjust the seasonings as you see fit, top with fresh parsley, and serve with fresh crusty bread (and CHEESE, of course).
It was a sad day when my mom (and sister) left – but they did leave behind a trail of delicious food in our refrigerator! Word to the wise: this is even better after a few days, when the flavors have had a chance to come together (and the meat has had a chance to break down and become more tender.)