Sick days as a child were spent laid up in bed watching PBS all day long. While cartoons were preferred to watch, I also enjoyed the cooking shows. I remember Julia Child’s show and as an adult I got excited when the movie Julie & Julia was released because it was a movie about cooking and blogging. One of the recipes Julie made in the movie was, Boeuf Bourguignon. I distinctly remember this recipe because of the name sounding so unfamiliar and for the generous glugs of wine being poured into the pot. The finished product looked divine.
We had a winter storm hit Houston that knocked out power for 3 days. The lose of power had the house at freezing temperatures. It was quite the struggle keeping the kids warm. You would have thought entertaining a pre-teen and toddler without electronics would have been the hard part, however, my kids are so easily amused with my attention and each other… copious amounts of board games helped pass the time.
We were in the middle of a dice throw during Yahtzee when the power was restored one night. Without hesitation we jumped up and raced to get our phones on the chargers and I headed into the kitchen. We were now experiencing rolling blackouts and figured we might have a chance at enjoying power for a couple of hours before losing it again.
I raced into the kitchen to pull out the Ziploc of beef and veggies that I had marinating in red wine and put the Dutch oven on the stove. I was able to successfully simmer the stew for those couple of hours before we lost power again that evening. We felt so blessed to be sitting on the floor in the master bedroom with a hot bowl of soup for dinner and it felt special because it was a candlelit dinner.
The Beef Bourguignon has this incredibly velvety rich broth and tender chunks of beef and veggies that just melt in your mouth. Our bellies were warmed and hunger satisfied through the night. This is a beef stew that we will have time and time again and let me tell you! The wine in this is a total game changer. Wow!
Next time I will use regular bacon (turkey bacon was what I had on hand) and I’ll double or triple the amount of veggies. This was the first time all of us enjoyed cooked carrots. Considering how well the carrots turned out I think I would give the mushrooms a try as well.
Makes 5 Servings
Stars of the Show:
- 1 1/2 lb chuck beef, cut into bite size pieces
- baby carrots, as many as you would like
- 1 white onion, diced
- 1 bay leaf
- dried thyme, to taste
- 750ml of red wine
- 3 tbsp olive oil
- 8 slices turkey bacon
- 3 tbsp butter
- 6 garlic cloves, minced
- 1 tomato, diced
- 6 tbsp flour
- 3 cups low sodium beef broth
- sea salt, to taste
- dried parsley, to taste
Marinate the beef, carrots, and onions in a large Ziploc with the bay leaf, thyme, and wine. Leave the Ziploc in the fridge overnight for 12 hours but no more than 24 hours. Strain the liquid into a bowl making sure to reserve. Separate the beef, carrots and onion.
Preheat oven to 350°F.
Pour the wine into a small saucepan and bring to a boil over medium high heat. Once boiling reduce to a simmer and skim off any impurities that rise to the surface. The sauce will reduce by half. Set aside.
Line a tray with paper towels, spread the beef out and then pat dry with paper towels.
Sprinkle the beef with salt and pepper.
Heat 2 tbsp oil in a Dutch oven over medium high heat. Add 1/3 of the beef and brown all over. Remove into a bowl and then repeat with the remaining beef adding more oil as needed.
Add bacon and cook until golden. Add to bowl with beef.
Add a bit of oil if needed, then add the onions until they are browned. Add to the beef bowl.
Add butter into the Dutch oven. Once it is melted, add the carrots and cook for 4 minutes until they are browned. Add garlic and cook for a further 1 minute.
Add the tomato and cook for 2 minutes.
Sprinkle the flour and cook for 2 minutes.
While stirring, slowly pour in beef stock while working to dissolve the flour. Then add the wine.
Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.
Cover the Dutch oven and transfer to the oven for 2 1/2 hours. Enjoy!