Back in school at Escoffier Online International Culinary Academy. Finished the Beef Basics, The two assignments were Beef Stew and London Broil. Seems simple and sort of is. Its all of the prep that takes so much time for me since each step must be photographed and documented for submission. Here is the Beef Stew recipe classically known as Boeuf Bourguignon as first described by Auguste Escoffier. This dish originates from the Burgundy region of France. Escoffier only used wine that was suitable for drinking in his cooking. This particular recipe is considered an Old Fashion Beef Stew made with beef stock. Add the wine and you have Bourguignon! For this particular recipe, add 1/3 cup of red wine to deglaze the sauce pan. INGREDIENTS 1 lb Beef Chuck 1/2 Medium Onion 1/2 Stalk Celery 1/2 Large Carrot 1 clove Garlic 8 oz Red Potatoes 6 Button Mushrooms 1.5 oz Flour 2 Tbsp Vegetable Oil 2 cups Beef Stock 3 oz Stewed Tomatoes 1 tsp Worcestershire Sauce Method 1. Season the beef and lightly coat with flour. 2. Heat the oil in a large sauce pan, put in the beef and brown on all sides. You may need to add the meat in stages otherwise the temperature may be too low and the meat will boil rather than fry. Remove and place in a bowl with a paper towel to absorb excess oil. 3. Check the amount of oil in the sauce pan and if needed add more to sauté the onions. Add the potatoes and carrots and sauté until lightly golden. Add the celery, garlic and mushrooms and sauté briefly. Remove all ingredients and reserve in a bowl. 4. Add ½ cup of the stock to the saucepan and deglaze to loosen all particles from the bottom of the pan. 5. Add beef cubes back into the sauce pan, add the remaining stock, stewed tomatoes and Worcestershire sauce. Bring to the boil and reduce to a low simmer, place a lid on top. Simmer for 30-45 minutes then check the meat for tenderness. 6. Add the vegetables and stir, cover and simmer for another 20-30 minutes or until vegetables are al dente (firm to the bite) and beef cubes are fork tender. 7. Taste the stew and adjust the flavor with seasoning. 8. Serve on pre-warmed dish and garnish with fresh herbs. Served this over buttered pasta. Rice, polenta, mashed potatoes or parsnips would also be very good. Enjoy!
Posted on: Tue, 13 Jan 2015 00:41:43 +0000
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