Saskia’s Beef Bourguignon
(SERVES 6+)
By Saskia Poulos, Chef and Organic Farm Assistant at the Oak Spring Garden Foundation
Ingredients
8 oz smoked bacon, cut into lardons (matchsticks)
3 lbs Randall Stew Meat
1 lb carrots, oblique cut
2 medium onions, medium dice
3 cloves garlic, minced
½ cup cognac
1 750 ml bottle dry red wine (I used a Cote de Rhone)
2 cups (16 oz) beef/ veal stock
1 tablespoon tomato paste
1 teaspoon fresh thyme
4 tablespoons unsalted butter
3 tablespoons flour
1 pound pearl onions (frozen is fine!)
1 pound button mushrooms, sliced if large, quartered if small
Salt and Pepper
Olive oil
Preparation
Preheat oven to 250 degrees F. If using a slow cooker don’t worry about the oven.
Dry the beef with paper towels. Season liberally with salt and ground black pepper.
Render the bacon in a heavy pan until it is light brown. Use a slotted spoon to remove the bacon, and transfer it to a plate lined with a paper towel.
Taking care not to overcrowd the pan, brown the cubes of beef until brown on all sides (this will only take about four minutes). Brown the beef two or three different rounds if need be, the beef will steam and not sear if there are too many pieces in the pan at once.
Once all the beef is browned and removed from the pan, add your chopped onions and obliqued carrots into the same pan. Cook until the vegetables are lightly browned, adding a bit of olive oil if the pan seems dry. Add the minced garlic and tomato paste, and cook for an additional minute.
Add the cognac to the pan, then STAND BACK and light the pan with a stick lighter or long match. Once the flame burns itself out, add the bacon, beef, and thyme back into the pan. Add the whole bottle of red wine, and enough stock to cover the meat and vegetables.
Bring the pot to a simmer, and then cover and place in the oven until tender. This can take anywhere from 1- 3 hours. If you are using a slow cooker, bring to a simmer on the stove, then cook on low until tender.
Cook the mushrooms on medium to high heat with about 2 tablespoons of butter and a heavy pinch of salt and pepper until browned. While those are cooking, make your beurre manie by mashing together your butter and flour until it is a smooth paste.
When your beef is tender, return the pot to the stove and stir in the beurre manie. Add the cooked mushrooms and pearl onions to the pot, and bring to a boil, then reduce to a simmer for about 15 minutes to cook the flour out.
Taste for seasoning, adjusting with salt and/ or pepper. Serve with buttered noodles or mashed potatoes, and a nice piece of baguette to sop up all the sauce.