Every good french savory dish starts out with some bacon fat. It's a good thing I keep a jar of this in my fridge for a mild, salty flavor to impart in the dish.
The first step is cooking up a bunch of bacon in to long, thing strips. Or, lardons. These are reserved for the last hour of the braising process. I think next time, I will simply cook the bacon and use it as a garnish on top, to ensure that the bacon stays crisp and does not soften up too much in the braising liquid.
Caramelizing the beef cubes in small batches. Searing imparts such a nice flavor. Not only for this recipe, but I sear my meat off every time I cook beef. It always helps the flavor.
Chopping up veggies.
Layering the pot with caramelized veggies, seared meat, lots of good red wine, stock, herbs and other aromatics.
Sauteing mushrooms in more wine and spices.
The finished product, after a five hour braise in the oven. Pearl onions were added during the last 45 minutes of cooking.
Delicious Beef Bourguignon with mushrooms, accompanied by a baked potato with all the good toppings. We started dinner off with a nice salad. The beauty of this dish, is that we have enough left overs for eight more portions. A few for lunches for this week at work, and a few portions to be frozen for another meal a few weeks out when we are in a hurry. I'm excited to purchase her cook book now.
6 comments:
Where do you get your red wine? That is my only draw back to making this. I'm not excited about going into the State liquor store to purchase some. Maybe I can beg some off of Trent's co-workers. Oh, and does it taste anything like wine? I HATE the way it smells, so I'm hoping that the smell wouldn't "rub off" into the dish. What are your thoughts on it?? Thanks for inspiring me! You guys are awsome!
Oh, and it looks divine!
(EVERYTHING you make looks so delicious!)
Luckily in WA state, you don't have to go to a liquor store to buy wine. You can purchase it in the grocery store. It imparts a very nice flavor. With that said, after five hours in the oven, you can hardly tell the wine smell, just a really nice rich flavor.
Thanks for the info Dan! Hopefully, we'll try it soon. I'll let you know how it goes!
the house kind of stunk to me for a few hours, but after it finished cooking the house finally started to smell like meat instead of red wine. I was surprised that it didn't taste like red wine smells either, it was really very good.
I've been dying to try this recipe too! Now if I can just convince Brock that I need a Le Creuset pot ASAP.
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