Beef bourguignon is considered peasant food. Really delicious peasant food. The Barefoot Contessa’s Beef Bourguignon is my go-to recipe when the temperature drops.
When the weather gets cold, year after year I have tried to make a succulent, melt in your mouth beef stew or pot roast. I’ve used the stove top, slow cooker and oven. Nothing has been even close to what hubby and I wanted. In fact, he suggested that I stop trying. Sadly, he was right!
Then I remembered I had seen The Barefoot Contessa make Beef Bourguignon on TV. I adapted it a bit omitting mushrooms and serving over mashed potatoes. But, after I made it, hubby said this would do over any pot roast recipe I could ever try. That’s how good it is! It’s a very rustic, peasant dish that is full of flavor and just sounds impressive when you say Beef Bourguignon.
Before I get to the recipe, a few notes. Use a bottle of wine you would drink. Being in the wine business with my husband, I’m an advocate for using what YOU like. My personal favorite is a pinot noir.
If you’ve never flambeed a dish before, igniting the cognac is intimidating, there’s no doubt. Here’s my method, I pour in the cognac, wait a minute or two, stand at the ready with the lid and make my hubby light it! He uses one of those flame wands. The flames will be high. The flames will be many. Panic inside but remain calm. Oh, did I mention I also have my fire extinguisher nearby?
You need the alcohol to burn off. If it gets to much for your nerves, cover the pot with the lid. I own Calphalon, the original. I do have a coated Dutch oven but flaming in that makes me nervous for too many reasons to mention here. Don’t use a glass lid either. You wouldn’t want it shattering under the heat.
Don’t try to use any other cut of meat than chuck roast. It has much more fat, or marbling, than I like, but the fat melts away during cooking. Like magic, making the meat melt in your mouth. I like to serve over mashed potatoes but you can also serve over crusty, toasted sourdough bread or even buttered noodles.
To serve: If serving over bread, toast in toaster or oven. Rub each slice with a cut clove of garlic. Spoon stew over slice of bread and sprinkle with parsley. If serving with mashed potatoes, spoon a serving of mashed potatoes onto plate and spoon stew over potatoes. Serve hot!
To serve: If serving over bread, toast in toaster or oven. Rub each slice with a cut clove of garlic. Spoon stew over slice of bread and sprinkle with parsley.
If serving with mashed potatoes, spoon a serving of mashed potatoes onto plate and spoon stew over potatoes. Serve hot!