Originated in beautiful France, beef bourguignonne is a dish that is highly-acclaimed in the pedestals of French cuisine. It may be documented earliest on the 19th century, this meaty French meal is speculated to have ancient roots.
Usually partnered with boiled potatoes and/or pasta, the beef bourguignonne is best enjoyed during dinnertime. (Fun fact: Did you know that Julia Child’s description of this dish is “certainly one of the most delicious beef dishes concocted by man”?
Realization by KRC’s Chef Tobias
INGREDIENTS
- 3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
- 2 ¼ teaspoons kosher salt, more to taste
- 1/3 glass brandy
- ½ teaspoon freshly ground black pepper
- 2 onions, chopped
- 1 large carrot, sliced
- 4 garlic cloves, minced
- 2 teaspoons tomato paste
- 2 tablespoons all-purpose flour
- 1 750-milliliter bottle of red wine
- 5 large bay leaves
- 1 large sprig of thyme
- 8 ounces pearl onions or shallots, peeled (about 12 to 15 onions)
- 8 ounces cremini mushrooms, halved if large (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- Chopped flat-leaf parsley, for garnish
INSTRUCTIONS
- Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature.
- Lay half the beef cubes in a single layer a Dutch oven, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef. Return all the meat to the pot pour in the brandy and cook until the liquid has evaporated. Set beef to one side.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic and tomato paste and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef, cover, and transfer to oven. Let cook until beef is very tender, about 1½ to 2½ hours, turning meat halfway through. Add water if level of gravy falls below the meat etc.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt and pepper. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes. Place this mix in the pot 15 minutes before serving. Just before serving skim off any excess fat then top with parsley.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
