Boeuf Bourguignon *

Bahan-bahan

3.5lbs Lean stewing beef (chuck or shin)

3T Flour

3T Butter or olive oil

3/4 lbs Pearl onion

3/4 lbs Mushroom

1 Onion, chopped

1 Carrot, chopped

3C Red wine, preferably Burgundy

3C Beef broth

1.5T Tomato paste

1lb Small Potato, cut to same size as carrot.

Salt & Pepper to taste

Bouquet Garni

• 4 sprigs thyme

• 3 sprigs parsley

• 1 springs rosemary

• 1 bay leaf

Arahan

Dutch Oven

• Lightly coat the beef w/ flour and brown it in a Dutch oven over medium heat w/ 2T butter/oil. Transfer to a plate & continue browning in batches

• In the same pot, sauté pearl onion, onion, carrots, and mushroom until soften with 1T butter.

• Add wine to deglaze the pot, then add beef stock & garni, bring to boil.

• Return the beef to pot, add tomato paste, cover & simmer over low heat for about 2.5 hr. Add potato, cook covered for about 30 minutes. Discard garni & ready to serve.

IP Method

• Lightly coat the beef with flour and brown it w/ 2T oil on sauté mode. Remove the beef.

• Add 1T oil and sauté pearl onion, onion, carrots and mushroom until soften.

• Add wine to deglaze, bring to boil.

• Add garni, beef, tomato paste, and enough beef stock to cover, high pressure/stew mode for 25 minutes, quick release when the time is up.

• Add veg & potatoes, for another 5 minutes on high pressure/stew mode. Quick release.

• Cook uncovered for 10 minutes on sauté mode to cook off reminding alcohol. If the stew is too runny. If the stew is not thick enough, use 1T flout + 2T water slush to thicken, be sure to cook until the stew bubble for at least 2 minutes.

Nota

• Wine rule#1: DO NOT USE THE WINE THAT YOU DON’T DRINK!

• I know that I list the red as “preferable Burgundy” but a good bottle from burgundy can be rather pricy and confusing, so look for pinot noir from Oregon (Goodfellow or any from Willamette Valley), which is a close/similar sub for Burgundy reds (approved as “drinkable” by the ppl from Burgundy).

• I use 1 bottle of wine and just enough beef stock to cover make the stew. To make the kid friendly version, use 1 C of red wine to deglaze & 5 C beef stock. The flavor will be different but you don’t have to worry about alcohol.

• Stovetop/dutch oven version tastes way better than IP, but if you are short on time, it’s a passable substitute.

• Traditionally, it is eaten w/ baguette (oui, absolument!), but you can serve it w/ another hard crusted bread or even rice or mashed potato (I will leave potato out of stew so its not heavily loaded w/ potato).

• I buy tomato paste in a tube and store it the fridge once open. It’s easier than canned tomato paste. If canned tomato paste is all you can find, portion & freeze for later use.