This past week my husband introduced me to the show “Parts Unknown with Anthony Bourdain” and it has easily become a favorite. Not only does Anthony Bourdain travel around the world exploring the different cultures and history that make up a country, but he also indulges in all the different cuisine. These are all things I’m totally fascinated by, so I was immediately hooked to the show.
My husband, feeling particularly inspired after watching an episode on France, decided to make boeuf bourguignon, and I was not about to say no! This amazing recipe combines some really great textures and flavors that give rich, detailed flavor.
Boeuf Bourguignon adapted from Food of France
3 lb 5 oz chuck steak (1.5 kg)
3 cups (750 ml) red wine
3 garlic cloves, crushed
2.5 oz (70 g) butter
1 onion, chopped
1 carrot, chopped
2 tbsp plain all-purpose flour
7 oz (200 g) bacon, cut into short strips
10.5 oz (300 g) French shallots, peeled but left whole
7 oz (200 g) small button mushrooms
CUT the mean into 1.5″ (4 cm) cubes and trim away any excess fat. Put the meat, wine, garlic and bouquet garni in a large bowl, cover with plastic wrap and leave in the fridge for at least 3 hours and preferably overnight.
PREHEAT the oven to 315F (160C). Drain the meat, reserving the marinade and bouquet garni. Dry the meat on paper towels. Heat 1 oz (30 g) of the butter in a large casserole dish. Add the onion, carrot, and bouquet garni and cook over low heat, stirring occasionally, for 10 minutes. Remove from the heat.
HEAT 3/4 oz (20 g) of the butter in a large frying pan over high heat. Fry the meat in batches for about 5 minutes or until well browned. Add to the casserole dish.
POUR the reserved marinade into the frying pan and boil, stirring, for 30 seconds to deglaze the pan. Remove form the heat. Return the casserole to high heat and sprinkle the meat and vegetables with the flour. Cook, stirring constantly, until the meat is well coated with the flour. Pour in the marinade and store well. Bring to the boil, stirring constantly, the cover and cook in the oven for 2 hours.
HEAT the remaining butter in the clean frying pan and cook the bacon and shallots, stirring, for 8-10 minutes or until the shallots are softened but not browned. Add the mushrooms and cook, stirring occasionally, for 2-3 minutes or until browned. Drain on paper towels. Add the shallots, bacon and mushrooms to the casserole.
COVER the casserole and return to the oven for 30 minutes, or until the meat is soft and tender. Discard the bouquet garni. Season and skim any fat from the surface before serving.