I previously posted a recipe for a classic—and heavy—beef bourguinon here. The French stew is certainly a sumptuous treat, ideal for winter hibernation. But as we tip-toe toward spring, I’d like to offer a lighter version of a warming bourguinon, perfect for those chilly days that pop up occasionally.
This bourguinon is courtesy of The Barbara Pym Cookbook and unique in that the beef is marinated overnight. It’s simple to prepare and just listen to the young clergyman Basil Branche in Pym’s An Unsuitable Attachment wax romantic as he speaks of the dish:
“Imparadised in one another’s arms,” as Milton put it, Basil went on. “Or encasseroled, perhaps—the bay leaf resting on the boeuf bourguignon.”
Boeuf Bourguinon
Ingredients:
1 lb braising or stewing beef, cut and cubes
1 onion, sliced
1 carrot, diced
1 bay leaf
Thyme and whole peppercorns to taste
2 tablespoons oil
2 glasses red wine
Flour
Butter or margarine
½ pound button mushrooms
4 oz bacon, diced
12 small onions, peeled
Method:
Marinate meat, onion slices, carrot, and herbs for 24 hours in oil and wine. Strain marinade and reserve it, discarding solids. Pat meat dry, roll cubes in flour, and sauté in butter or margarine until browned. Place meat in a stewpan. Sauté mushrooms, bacon, and whole onions in butter, then add to beef. Pour reserved marinade all over, cover, and simmer 1 1/2 to 2 hours.
1 onion, sliced
1 carrot, diced
1 bay leaf
Thyme and whole peppercorns to taste
2 tablespoons oil
2 glasses red wine
Flour
Butter or margarine
½ pound button mushrooms
4 oz bacon, diced
12 small onions, peeled
Method:
Marinate meat, onion slices, carrot, and herbs for 24 hours in oil and wine. Strain marinade and reserve it, discarding solids. Pat meat dry, roll cubes in flour, and sauté in butter or margarine until browned. Place meat in a stewpan. Sauté mushrooms, bacon, and whole onions in butter, then add to beef. Pour reserved marinade all over, cover, and simmer 1 1/2 to 2 hours.
