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Beef Bourguignon (Beef Burgundy) w/Garlic-Chive Purple Mashed Potatoes

22 Feb

This meal is a labor of love.  It is very time consuming and detail oriented.  But as Alton Brown would say…your patience will be rewarded.

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These are only a fraction of the supplies you need:

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I pretty much stuck to Ina Garten’s recipe.  I just tweaked it a little and left out the cognac.

Ingredients

  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced…I used regular bacon
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced…I left these out since pearl onions are used later
  • 2 teaspoons chopped garlic (2 cloves)…I smashed three cloves instead of chopped
  • 1/2 cup Cognac…instead I deglazed the pan with a little of the wine
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can (2 cups) beef broth…I used Beef stock..unsalted
  • 1 tablespoon tomato paste
  • Bouquet Garni of Thyme, Bay leaves, Marjoram
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen pearl onions
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.

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Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

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Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.

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Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices.

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Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and the bouquet garni.

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Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.

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Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Worth it…totally worth it.

Now for the potatoes.

Garlic-Chive Purple Mashed Potatoes

  • 6-8 purple potatoes
  • 2 garlic cloves, grated
  • A handful of fresh chives, chopped
  • 2 tablespoons butter
  • 2 splashes of heavy cream
  • S & P to taste

Peel and cut your purple potatoes.

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Steam or boil until fork tender

Add the butter, chives, garlic and cream…

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Whip until creamy.

This turned out to be an awesome meal.

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Go..make..now!

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5 Comments

Posted by on February 22, 2009 in beef, garlic, potatoes, wine

 

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5 responses to “Beef Bourguignon (Beef Burgundy) w/Garlic-Chive Purple Mashed Potatoes

  1. Mikie Dennis

    February 22, 2009 at 9:14 PM

    If you liked this the way you made it, you really should try it the way it says in the actual recipe.

    The onions you let out are for the depth of flavour and it produces this quite well.

    The Cognac should not be left out this too ads to the complexity. It should be added and burned off.

    If you ever do try this as it should be you will be amazed with the flavour even more.

    And Ina would be pleased too ;-{)

     
  2. sarahnett

    February 22, 2009 at 9:17 PM

    I understand the onions for depth of flavor. However, I have two picky teenagers who were balking at the pearl onions. I had to compromise.

    AS for the Cognac. I simply did not have any. I would have loved to have seen what kind of dimension it would have brought to the table.

    All in all, I was still pleased with the final result.

    I appreciate your input.

     
  3. awalkabout

    February 23, 2009 at 5:33 PM

    Purple potatoes. Wow, that’s a new one on me. Looks delicious!

     
  4. Sandra

    February 23, 2009 at 6:36 PM

    This sounds fantastic! I will have to try it!

    Oh, and I puree the onions in recipes that I know one of my four will balk at… LOL!

     
  5. Laura MacMahon

    June 20, 2010 at 9:36 PM

    Hey there, Sara!

    My splendid husband wears the apron in the kitchen most times. But as it’s father’s day 2010, I thought I’d give him a break. He thinks I can’t cook 😉 …

    I came across this recipe when Googled and I am giving it a whirl. So far not bad! The beef is currently in the oven and I am just about to get the mushrooms ready. I did use the cognac and the yellow onions but the rest is all your recommendation :). Thanks very much for posting. I’ll drop another note when complete this evening and we’ve feasted. PS: Serving with Herb Egg Noodles:

    * 12 ounces wide egg noodles, cooked to package directions
    * 2 tablespoons unsalted butter, cut into small pieces
    * 1/4 cup chopped fresh parsley leaves, 2 handfuls
    * 12 blades fresh chives, snipped or finely chopped

    Cook noodles per package, add other ingredients, mix, serve. YUM!

     

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