Beef Bourguignon

It is still relatively warm and sunny outside, so not really time yet for hearty stews yet, nevertheless I felt like one. I had a few small steaks in my freezer, and improvised on the remaining ingredients. Melissa D'Arabian again was my inspiration: succulent slow cooked meat, fork tender, smelling delicious. So, here is a french inspired beef stew with some extra kicks.

ca 300 gr of chuck, steak or other type of lean beef, cut into 1 inch chunks
2 carrots, peeled and cut into thick slices
1 small red onion and 1 small white onion, diced
1 TB clarified butter (ghee)
2 medium-sized garlic cloves, chopped
2 springs of fresh rosemary or thyme, chopped
1/2 TB Mrs Dash garlic and herbs
1 cup of good dry red wine, a cabernet sauvignon or Cote du Rhone(my favorite is Menage a Trois)
1 cup of water
1/2 cube of beef bouillion
other vegetables such as dried porcini or fresh button mushrooms
2 TB tomato paste
1 TB flour, dissolved in 1/4 cup of water
1/8 cp red wine
1/2 TB creme fraiche
salt, pepper to your liking

In a dutch oven (or any skillet you can place in the oven with a tight lid), heat the clarified butter and sear the meat chunks. Once browned, add the onions and carrots, and sear, too. After 5 minutes, add the garlic and sear for another 1-2 min. Add the red wine, and scrap the bottom of the pan gently. Add the water, bouillon, and other vegetables. Stir, and take of the heat. Add the tomato paste and the flour. Cover with a lid, and slow roast in the oven for 3h at 325F. Occasionally, stir the stew.

Before serving, add salt and pepper to taste, and more red wine to give it a bit of an edge and the creme fraiche (or sour cream) to add it some elegance. Serve with roasted potatoes and vegetables. Enjoy!


Makes ca. 5-6 small servings or 4 dinner sized servings.