Too much Julie and Julia I guess, but I’d been craving some Beef Bourgaignon. I was way too lazy though to go through the whole process that Ms. Child outlined, and I so went looking for another beef stew recipe.
I took my inspiration from a Paula Deen Recipe, but then altered it a bit to suit my own taste. The original recipe can be found here.
And here’s what I actually did:
Big handful of french lardon (could use pancetta or Irish bacon to the same effect)
2 pounds stew beef
2 tablespoons vegetable oil (I went with olive oil)
2 cups water
1 tablespoon Worcestershire sauce
1 1/2 cups red wine
2 cloves garlic, peeled
2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground cloves
14 baby carrots, with one inch of stems still attached
3 ribs celery, chopped
2 tablespoons cornstarch
Using paper towels, dry each piece of beef on every side. Bring oil to just before smoking, and on medium high heat, brown your lardons until a little crunchy looking. Add beef, and brown each piece on every side. When the meat has just become brown, add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Add carrots and red wine. Cover and cook 30 minutes. Add in celery, cover and cook for 30 minutes longer. Remove bay leaves and garlic cloves. To thicken gravy, remove 1 cup hot liquid. Using a separate bowl, whisk the liquid and cornstarch together until smooth. Pour mixture to back into pot. Stir in, raise the heat, and cook until bubbly, and with the gravy the consistency you desire.
“The meat is cooked perfectly – melts in your mouth.”
“It’s all so tender, just like a stew is supposed to be.”
“The veggies were nice and soft so the whole thing doesn’t taste like you’re just drinking broth. I don’t know. It was good.” <–Special
Make sure to serve it with some bread. You’ll want to be able to mop up every ounce of that glorious sauce.