Betsy's No Garlic Boeuf Bourguignon

Adapted by Betsy Vail from Julia Child’s delicious classic recipe

Beef Ingredients:

(Note: The same recipe can be used with lamb, venison, or chicken to make Cocovan)

Conversion factor = 1 lb. beef feeds 2-3 people depending on appetites.

Choose well-marbled chuck beef.

• chuck beef (cut into 2 inch cubes)
• 2 c beef stock
• 3 c Cabernet Sauvignon (or other robust good red wine)
• 1 Tbs tomato paste
• ½ tsp thyme
• ½ tsp salt
• 1 bay leaf
• olive oil
• pepper (to taste)

Beef Directions:

1. Dry the chuck cubes thoroughly with paper towels then sauté in hot oil until browned on all sides (4-5 minutes). Be sure not to crowd the pan. Place in the stew pot when browned.
2. Pour off the oil. Add 3 cups of red wine to the pan that contains browned bits and stir until the bits are incorporated into the wine. Pour into the stew pot over the beef. To the stew pot, add the beef stock, tomato paste, thyme, bay leaf, and salt.
3. Cover and bake at 325 F for 3 hours.
4. Prepare the onions, mushrooms, and beurre manié (described below) while beef is cooking. 

Braised Onions Ingredients:

• 1 large onion – cut into large wedges, or use pearl onions
• 1 Tbs butter
• salt

Braised Onions Directions:

1. Place in pot that fits the amount of onion.
2. Fill pot with water until ½ covered.
3. Simmer covered for about 25 minutes until tender. Set aside.

Sautéed Mushrooms Ingredients:

• Mushrooms (1 Costco container)
• Olive oil & butter combined in a pan

Sautéed Mushrooms Directions:

1. Wash and dry mushrooms.
2. Cut into quarters. Cut stems on the bias if needed.
3. Sauté the mushrooms in the hot oil/butter until lightly browned (about 3 minutes). Set aside.

Beurre Manié (sauce thickener) Ingredients:

Conversion factor  =  1 Tbs flour per cup of sauce

• 3 Tbs flour
• 3 Tbs butter

Beurre Manié Directions:

1. Combine in a bowl and mix to a smooth paste. This prevents sauce lumps because the butter encases the flour particles, so as it melts in the sauce, it prevents clumping.

Boeuf Bourguignon Assembly Directions:

1. Once the beef is done cooking, remove the beef from the stew pot and set aside in a bowl (or pour liquid contents through a sieve into a bowl and set beef aside.
2. To the sauce, add the beurre manié, and salt, and pepper to taste and whisk over heat (until boiling) until smooth.
3. Add the onions, mushrooms, and beef.
4. Do not cover while cooling. Serve over mashed potatoes or noodles.

** Recipe idea:  Add sour cream to some beef and sauce for an excellent stroganoff!

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