I've been on a bit of a French cooking kick lately. It all started when I took my most recent cooking class, the Essentials of Burgundian Cooking at the Institute of Culinary Education (ICE) in Manhattan. Since then, I've made several French dishes (some in the class and some not) including my first try at eclairs which I will be posting soon (they were great!). I've made boeuf bourguignon in the past, but I've never been happy with the results. I always left out the caramelized pearl onions in the past, which was a big mistake. This new recipe, from my French cooking class, is a bit more simplified that some that I have tried in the past, but in a classic kind of simplicity that made the perfect French stew. This was one of the best meat-based dishes I've ever made, and it had a lovely perfect simplicity to it that was just perfect. As my husband put it, it was like being back in Paris. This dish is another one that will be on the list for upcoming dinner parties. I should note, I substituted regular slab bacon with turkey bacon since I don't eat bacon at home, and made some other minor modifications to the recipe in the class, reflected below. The meat was amazingly tender and the sauce was stunning and delicious.
8 oz turkey bacon, cut into 1/2 inch pieces (original recipe calls for slab bacon)
2 1/2 lbs beef cubes
6 to 8 T butter (approximate)
2 oz tomato paste
1/3 cup flour
2 cloves crushed garlic
2 bottles burgundy red wine
1 cheesecloth sachet with 12 peppercorns, 2 bay leaves and 5 stems parsley
salt and pepper to taste
1 lb mushrooms, quartered
1 bag pearl onions
1 T minced parsley
2 T sugar
chicken stock, as needed
Cut the turkey bacon and cook in a dutch oven. You are supposed to reserve the fat, but turkey bacon really doesn't have any. After the turkey bacon is cooked, set it aside. Add 2 T butter and brown the beef until it caramelizes nicely. Remove the beef from the dutch oven and add the flour to about 4 T of butter. Make a blond roux by cooking the flour and fat over medium heat. Then add the tomato p[ate and cook for a few minutes until the paste roux mixture darkens and caramelizes. Add the crushed garlic and cook a few more minutes, then whisk in the wine. Add back the beef and the sachet of spices. Bring to a boil, then reduce the heat and simmer the beef until tender, about two and a half hours, covered on the stovetop.
While the meat is cooking, cook the mushrooms in 2 T of butter or canola oil. I used canola oil, as I felt this dish had already used enough butter. I normally don't use butter and substitute canola oil when cooking but this dish really requires butter for the roux. Its ok to cook the mushrooms in canola oil though, and I did. Saute the mushrooms for about ten minutes until nicely browned, and set aside.
When the beef is about tender, remove any fat from the surface of the braising liquid and boil the liquid a bit for a few minutes to thicken to the desired consistency - it didn't take much. Also discard the sachet.
When the liquid has reached the proper consistency, add the mushrooms and turkey bacon. Season as needed with salt and pepper, and serve sprinkled with the glazed onions and minced parsley.