Boeuf Bourguignon. Or as I say, “Buff B-b-buh… What is it, Dan?” And then he pronounces it correctly for me. French is a language that I hear, but there’s absolutely no connection between my brain and my mouth. None. Nada. Niente. And thus concludes the languages my mind can process. No matter, this is a meal where there are no words needed ’cause everyone’s too busy stuffing their faces.
Speaking of stuffing faces, I’m so excited that I will be co-hosting this very special Fiesta Friday with the lovely, talented, and most hostful of hosts, Nancy @ Feasting with Friends! What makes this FF so special? Well not only is it the big Six-Oh, but it’s also the first in our new party hall at FiestaFriday.net! I was beginning to wonder when Angie was going to get sick of us all at her place 😉
Anyway, back to the Buff Bhbhahlagnon, it’s just a pot full of some of my favorite things : bacon, beef, mushroom, onions, carrots, celery, and winnnee. ‘Cause you know the saying is true, I love cooking with wine, sometimes I even put it in the food!
And yes, I did use canned tomato paste. Because even though we can make our own, it is one of the few things that I’ve learned just isn’t worth the time (to me) to make from scratch. I once bought 25 lbs of tomatoes and it made me only 4 pints of paste, two of which I lost in the canning process. So, 25 lbs = 2 pints over the course of a weekend = why it’s now one of the few things we will buy pre-made. My tomato paste making spirit is broken…
But back to the pot of my favorite things. First favorite: bacon. Some nice thick cut bacon diced and into a stainless steel or cast iron pan. This is important. No non sticks for this process, you want all goodness to stick in the pan- you’ll need it later.
Once the bacon was done and my husband was salivating because the house now smelt of nothing but bacon, I removed it from the pan and kept about a half a tablespoon of the grease in the pan and set the rest aside to use later.
Then, it was time to sear the meat. I’d found a chuck roast on sale one day at the grocery store so I bought it and stuck it in my freezer thinking, “I’ll find a good use for this later,” Yup. After I cubed the meat, I patted it with a paper towel to remove any excess moisture, then I salted and peppered the pieces. The Kitchn has a great article on searing meat– totally worth the read if you’re a meat searing newbie like me.
Then removed from the pan into a bowl. And this is where the non stick pan is important. ‘Cause you’re gunna wanna deglaze that bad boy with some of your wine. I chose Tesoaria’s Tempranillo. 1. Because it’s really the only wine we drink in our house these days 2. Because I had opened this bottle two days prior and only had a 2 glasses out of it. It was still good, but not great like the Tempranillo is the first day. I know- I opened a bottle and didn’t finish it. Sometimes I just don’t recognize this Tracy in her 30’s… 😉
All that deliciousness deglazed…
poured in some of our chicken stock,
Mine was ready in about an hour and 1/2.
Just in case the first ladle didn’t convince you.
We served this over some simple chicken stock quinoa. Not like you can see it under this heaping pile.
It was a meal fit for a Frenchman! Or a
fiesta parti! (I totally googled that). Happy Weekend, All!
- 2 1/2-3 pounds beef chuck roast round roast, or other similar cut, cut into 1-inch cubes
- 2 cups good red wine divided
- 2 onions thinly sliced
- 4 medium yellow carrots diced
- 4 whole stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 3-4 sprigs fresh thyme
- 1 bay leaf
- 1 cup chicken or beef broth plus more if necessary
- 1 pound white button mushrooms sliced
- Warm a stainless steel or cast iron skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with a paper towel to drain. Pour off all but a half tablespoon of bacon fat from the pan.
- Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. When the bacon fat is shimmering and you see a wisp or two of smoke, add a single layer of beef cubes to the pan to sear — do not crowd the pan; sear the meat in batches. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan.
- Transfer the seared meat to your slow cooker or a clean bowl. Deglaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the wine over the seared meat.
- Add 1/2-full tablespoon of leftover bacon grease to the pan. Continue to sear the meat in batches, deglazing the pan between each batch.
- When all the meat is seared, add 1/2 tablespoon of bacon grease to the pan and reduce the heat to medium. Cook the onions with 1/4 teaspoon of salt until soft and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened. Add the garlic and tomato paste, and cook until fragrant. Transfer the vegetable mixture to the slow cooker or bowl with the meat.
- Wipe the pan clean and warm 1/2 tablespoon of leftover bacon grease over medium heat (use vegetable oil if no more bacon grease remains). Cook the mushrooms with 1/4 teaspoon salt until they have release all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes. Transfer the mushrooms to a clean bowl and set aside — keep the mushrooms separate from the meat and onion mixture (they get added later).
- Heat the oven to 300°F. Transfer the beef and vegetable mixture to a Dutch oven or other heavy-bottomed 6-quart pot with a lid and stir in 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and the remaining wine over the beef and vegetables — the liquid should not quite cover the beef and vegetables; the ingredients should still be poking from the surface of the liquid. Add additional stock if necessary.
- Cover the pot and place in the oven. Cook for 2 hours, then begin checking the meat every 15 minutes. The dish is done when the meat falls apart easily with a fork. Exact cooking time can vary.
- Once the meat is cooked, stir in the reserved bacon and mushrooms. Cook with the slow cooker on high or simmer in the Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes.
- Serve in bowls over noodles or with crusty bread on the side. Sprinkle with parsley before serving. Leftovers will keep for up to a week or can be frozen for up to three months.