Wednesday, March 10, 2010

Beef Bourgiugnonne with Steamed Potatoes

This is a hearty beef stew from the Burgundy region of France.


4 lb. beef short ribs or stew beef

Kosher salt and freshly ground pepper, to taste

1 Tbs. olive oil

1/2 lb. bacon, cut into 1/4-inch dice

3 cups red wine (we substitute red grape juice and it works really well)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

2 cups pearl onions, fresh or thawed frozen

1/2 lb. baby carrots, peeled

2 lb. small red new potatoes, scrubbed

2 Tbs. unsalted butter, at room temperature

Fresh flat-leaf parsley, for garnish


Season the short ribs with salt and pepper. On the stovetop, place a dutch oven or large non-stick pan over medium-high heat, warm the olive oil. Add the bacon and cook until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate. 

Pour off all but 1 Tbs. of the fat from the insert. Working in batches, add the short ribs and brown on all sides, 8 to 10 minutes per batch. Return all the ribs and bacon to the insert and add juice, beef broth, garlic, tomato paste, and herbs. Cover and cook on high until the meat is fork-tender, about 6 hours; add the onions and carrots during the last 2 hours of cooking. Steam the potatoes separately for 20-30 min, drain, and toss with butter, then season with salt.

 Serve the beef bourguignonne over the potatoes in shallow bowls and garnish with parsley. Serves 6. (May also serve over noodles or rice).

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