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Main Forums => The Puke Palace => Topic started by: Ben on December 15, 2020, 05:01:12 PM

Title: Beef Bourguignon
Post by: Ben on December 15, 2020, 05:01:12 PM
Never had it, can't spell it, but the Epoch Times had a write-up on it in this week's hardcopy edition, and the recipe sounds delicious and the picture looked delicious. Doesn't seem more time consuming than many other things I've made, so I think I want to try it.

I know some of you can't or don't want to go to the ET, so I've posted the recipe below. The link has some other interesting info though.

https://www.theepochtimes.com/how-to-make-classic-beef-bourguignon-the-ultimate-winter-comfort-food_3590762.html

(https://img.theepochtimes.com/assets/uploads/2020/12/09/Classic-french-Beef-Bourguignon-two-bowls-e1607491264709-700x420.jpg)

RECIPE: Classic French Beef Bourguignon

To make this big, earthy stew, you will need a heavy-bottomed Dutch oven (about 6 quarts) that can go from the stovetop to the oven.

If you have any leftovers, just know that beef bourguignon tastes even better reheated the next day.

Serves 4

    2 1/2 to 3 pounds boneless stewing beef (such as beef chuck), cut into 1 1/2-inch cubes
    2 teaspoons salt
    2 teaspoons freshly ground black pepper
    4 tablespoons unsalted butter, divided
    8 ounces lardons, or bacon (5 to 6 slices) cut across the grain into thin matchsticks
    4 sprigs thyme
    3 bay leaves
    3 garlic cloves, peeled and finely chopped
    10 pearl onions, peeled
    4 to 5 medium carrots, peeled and roughly chopped
    2 cups red wine
    2 tablespoons brandy
    2 cups beef broth, or more as needed
    2 tablespoons tomato paste
    1/4 cup flour
    6 to 7 sprigs parsley, for garnish

For the Mushrooms

    2 tablespoons unsalted butter
    1 pound cremini mushrooms, quartered
    1/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper

About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well on all sides with salt and black pepper. Let rest to near room temperature.

In a heavy-bottomed Dutch oven over medium-high heat, melt 2 tablespoons of butter. Add the lardons or bacon matchsticks and cook for about 6 to 7 minutes, stirring occasionally, until fully cooked and lightly crisp. Remove and set aside, leaving the fat drippings in the pot.

Preheat the oven to 350 degrees F with a rack in the middle.

Working in batches, add the beef cubes to the Dutch oven and brown them in the bacon drippings, about 3 minutes on each side. Be careful not to overcrowd the pot or overlap any meat cubes, or they won’t brown properly. It should take about 3 to 4 batches to brown 2 1/2 pounds of beef. Transfer the browned beef to a separate bowl.

Melt the remaining 2 tablespoons of butter in the Dutch oven and add the garlic, carrots, pearl onions, thyme, and bay leaves. Cook for 6 to 7 minutes, until the onions are glistening.

Add the beef and bacon back into the pot. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy, and beef stock. The meat should be barely covered; add more beef stock if necessary. Bring to a simmer, cover with a lid, and transfer to the oven. Bake for 1 hour 30 minutes.

In the meantime, melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.

Take the Dutch oven out of the oven and place it back onto the stovetop over medium heat. Stir in the mushrooms and simmer for 5 to 15 minutes, to thicken the sauce to your liking. Adjust seasoning if needed. Let sit for 15 minutes before serving.

Serve over mashed potatoes, boiled potatoes, rice, or egg noodles.
Title: Re: Beef Bourguignon
Post by: MillCreek on December 15, 2020, 05:14:18 PM
We have made this many times over the years, and this looks like a very classic recipe.  It is even better as leftovers as it sits for a few days in the fridge.
Title: Re: Beef Bourguignon
Post by: K Frame on December 15, 2020, 08:02:57 PM
Had it, made it, LOVE it!

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Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 07:09:42 AM
Regarding the red wine, I've found that Malbecs don't do well with this.

Go with a Burgundy or a Pinot Noir.

Malbecs, I find, go far better with dishes that have a lot of tomatoes, like chili. Alamos Malbec is my go to for chili.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 09:15:53 AM
And here's a recipe for doing it in your slow cooker...

https://getpocket.com/explore/item/recipe-slow-cooker-boeuf-bourguignon?utm_source=pocket-newtab


I've had both traditional and slow cooker versions, and they're both excellent.

The only thing I don't agree with this particular recipe on is saying that pearl onions are optional.

Yes, there are onions in the base recipe, but you really need pearl onions. 
Title: Re: Beef Bourguignon
Post by: Ben on December 16, 2020, 09:18:46 AM
This is what the ET article said about wine, which somewhat mirrors what you said:

Quote
A medium-bodied, dry and fruity red wine is preferred, ideally one produced in Burgundy, such as a pinot noir or gamay. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable, which will make a great difference—forget the “cooking wines” from the grocery store.
adding wine
Add the wine—pick a bottle you would drink. (Audrey Le Goff)

A splash of French brandy, such as a Cognac or Armagnac, is also required to build extra depth of flavor.

I'm heading to Costco this morning, so plan on picking up a suitable wine for this. The only "brandy" I have in the house is Grand Marnier. The sugar and orange in it might actually add an interesting flavor, but I might pick up regular old Cognac for the first time I make it, just to kinda stick to the recipe for my first shot at it.

I have to figure out where to get pearl onions. I've actually never heard of them before. I don't want to drive all over Idaho looking for them, but maybe the Trader Blows closest to me has them. Or I'll need to find a suitable substitute.
Title: Re: Beef Bourguignon
Post by: charby on December 16, 2020, 09:35:58 AM
I make something similar with vension.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 09:38:01 AM
My guess is that you'll find them at your local grocery store. If it's decently stocked. Or even moderately decently stocked.

Also check the freezer section. Some stores carry frozen pearl onions.

If you get fresh pearl onions, check out step 1 in Alton Brown's Coq au Vin recipe. Works like a charm.

https://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe-1952021#:~:text=Cut%20off%20the%20root%20end%20of%20each%20pearl,slide%20the%20onions%20right%20out%20of%20their%20skin.

If you can't find pearl onions, there's no truly decent substitute. You can use quartered Cippolini onions, but you're less likely to find those than you are pearls at your local grocery.

Hell, even the small regional grocery store in the town where my Mom lived carried bags of pearl onions.



As for the brandy, I generally buy those small "shot" bottles of cognac to keep on hand for the very rare occasions when I need it for cooking.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 09:40:45 AM
Oh, and if you're going to Costco I have NO doubt that you'll find pearl onions.

But I have NO clue what you'll do with a 50-pound sack of pearl onions...  :rofl:


One of the recipes that we used to have (my Grandmother made it) at holidays was creamed pearl onions. Sometimes creamed pearl onions and green beans. One of my Dad's favorite dishes; he LOVED onions.
Title: Re: Beef Bourguignon
Post by: Ben on December 16, 2020, 09:46:56 AM
But I have NO clue what you'll do with a 50-pound sack of pearl onions...  :rofl:

 :laugh:

Like your dad, I love onions in stuff, so getting a sack of onions might work out. :)
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 09:51:09 AM
I have a recipe for an onion casserole that came from a Shaker Cookbook.

I don't think that I've ever posted it here. Everyone I've made it for, including my family and Mtnbkr and his family as well as various pot lucks, have gone absolutely insane over it.

When I left the County History Commission earlier this year several of my fellow commissioners extracted a promise from me that I will, when we're able, come back to the commission Christmas party and bring the onion casserole.

I'm not sure, but I don't think that I've ever posted it here.

I'm going to have to rectify that.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 09:52:58 AM
And goddamn it...

I bought a really nice chuck roast the other week, split it, and froze it with the intention of making Borscht this winter...

But now that you've posted this... I'm going to have to pull it out and make Bourguignon...
Title: Re: Beef Bourguignon
Post by: charby on December 16, 2020, 09:54:00 AM
You should always have a bottle of brandy for cooking, just pick up a cheap bottle of Christian Brothers for cooking purposes.

Also checked the canned food section for pearl onions if not in the frozen section. Also you may find a small jar in the liquor aisle, they will be called cocktail onions (for a Gibson). Shelf life is less than a month for pearl onions so you probably aren't going to find them in the produce section this time of year. Pearl onions are closer to leek/ramps then they are to true onions, so you could use chopped leek bulbs in a pinch.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 09:56:54 AM
"Shelf life is less than a month for pearl onions so you probably aren't going to find them in the produce section this time of year."

Available year round here...

In civilization.  :rofl:
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 09:58:31 AM
"Also you may find a small jar in the liquor aisle, they will be called cocktail onions (for a Gibson)."

Those are generally pickled, like olives. I don't think that flavor would meld well.
Title: Re: Beef Bourguignon
Post by: charby on December 16, 2020, 10:53:22 AM
"Also you may find a small jar in the liquor aisle, they will be called cocktail onions (for a Gibson)."

Those are generally pickled, like olives. I don't think that flavor would meld well.

I've seen both, pickled and water packed. Definitely a last resort.

Yeah, I'd be happy with year round fresh pearl onions. I'm just happy I can get frozen ones.

Love me some peas and pearls.

Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 11:11:05 AM
Huh. I didn't know they made water packed pearl onions. Of course, I don't really drink any drink that requires an olive or onion garnish; I stick with G&T with Lime.

And yeah, damn it, I'm going to have to make beef boogaloo Sunday.

Title: Re: Beef Bourguignon
Post by: Ron on December 16, 2020, 12:04:27 PM
I've purchased frozen pearl onions from Trader Joe's in the past.
Title: Re: Beef Bourguignon
Post by: Ben on December 16, 2020, 01:36:40 PM
Well, Costco had no pearl onions. I did get the chuck and pino though. Thanks for the TJ tip Ron, I need to go there in the next week anyway.

At any rate, I think I won't be making this till after Christmas. Possibly for New Years instead of New Year ham. Tomorrow's my birthday, and I always make Rouladen for it, which is kind of a pain, so I make a lot and I'll be eating that for a few days. Then Christmas Eve ham and sauerkraut, then a Christmas turkey and the resulting left overs, so 01JAN ought to be a good day. :)
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 01:47:09 PM
"Well, Costco had no pearl onions."

OK, kind of surprised.

If you strike out at TJs, be sure to try your local supermarket, whatever that may be.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 01:49:56 PM
I forgot my lunch at home today so I said WTF and went for a liquor store run (bastards didn't open until noon! That's unAmerican!) and for crispy beef at the local Chinese restaurant.

Not sure that it was beef, but it was OK.

Tonight I'm going to have some more of my weekend chili.
Title: Re: Beef Bourguignon
Post by: Ben on December 16, 2020, 01:53:41 PM

If you strike out at TJs, be sure to try your local supermarket, whatever that may be.

Well, I won't have high hopes for my local local store, but I'll check out Albetson's next time I'm in the direction of the closest one. I'll absolutely bet the Boise Albertson's stores have it, since they are ginormous stores (they are based in Idaho) but I'm not sure I wanna drive all that way just for fresh ones.
Title: Re: Beef Bourguignon
Post by: charby on December 16, 2020, 01:54:05 PM
I forgot my lunch at home today so I said WTF and went for a liquor store run (bastards didn't open until noon! That's unAmerican!) and for crispy beef at the local Chinese restaurant.

Not sure that it was beef, but it was OK.

Tonight I'm going to have some more of my weekend chili.

I made Campbells chicken gumbo soup sloppy joes last night with pronghorn burger, also my lunch today and supper tonight. Latch key kid comfort food.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 02:01:10 PM
I made Campbells chicken gumbo soup sloppy joes last night with pronghorn burger, also my lunch today and supper tonight. Latch key kid comfort food.

Saw that on FB...

Not sure that's my style...
Title: Re: Beef Bourguignon
Post by: charby on December 16, 2020, 02:11:38 PM
Saw that on FB...

Not sure that's my style...

Very Iowegian, stores were cleared out of Campbell's Chicken Gumbo before TP was earlier this year.

It's something I want every now and then, not sure I would want in several times a month like we did as kids.

It does smooth out the gameyness of the pronghorn.
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 02:20:15 PM
Pretty much I've never cared for anything "gumbo." Just not fond of the Louisiana spice palette. I've got to type that quietly, though, as there are two Louisianans sitting near me at the office.
Title: Re: Beef Bourguignon
Post by: charby on December 16, 2020, 02:25:28 PM
Pretty much I've never cared for anything "gumbo." Just not fond of the Louisiana spice palette. I've got to type that quietly, though, as there are two Louisianans sitting near me at the office.

Campbells is anything but gumbo
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 03:29:37 PM
Campbells is anything but gumbo

Campbells is anything but anything...
Title: Re: Beef Bourguignon
Post by: K Frame on December 16, 2020, 04:50:45 PM
So what wine did you end up with, Ben?
Title: Re: Beef Bourguignon
Post by: Ben on December 16, 2020, 06:08:16 PM
So what wine did you end up with, Ben?

A 2018 Pinot Noir from Acrobat out of Oregon. I normally don't drink Pinots, so can't really judge, but it was in the "good wine" rack at Costco where I buy most of my drinking wine.
Title: Re: Beef Bourguignon
Post by: zxcvbob on December 16, 2020, 06:51:51 PM
A 2018 Pinot Noir from Acrobat out of Oregon. I normally don't drink Pinots, so can't really judge, but it was in the "good wine" rack at Costco where I buy most of my drinking wine.

Peter Vella Burgundy in the 5L box for less than $20 is pretty good.  *hic*  Seriously, it's not bad and punches above its weight.  PV "Delicious Red" is only a little cheaper and is pretty bad. (mainly it's too sweet for my taste)
Title: Re: Beef Bourguignon
Post by: MillCreek on December 16, 2020, 07:27:24 PM
We almost never get a bad Pinot from Oregon.  It is one of their signature grapes and they do a very good job with them.
Title: Re: Beef Bourguignon
Post by: K Frame on December 19, 2020, 09:12:11 AM
Shopping this morning. My local grocery is loaded with both pearl and Cipoline onions.
Title: Re: Beef Bourguignon
Post by: Ben on December 19, 2020, 09:16:01 AM
Shopping this morning. My local grocery is loaded with both pearl and Cipoline onions.

Showoff. :P  :laugh:
Title: Re: Beef Bourguignon
Post by: K Frame on December 19, 2020, 09:30:58 AM
Yeah, well, it was also loaded with Mask Karens...

Get a little, give a little...  :rofl:
Title: Re: Beef Bourguignon
Post by: RocketMan on December 20, 2020, 05:21:08 PM
I've seen both, pickled and water packed. Definitely a last resort.

Yeah, I'd be happy with year round fresh pearl onions. I'm just happy I can get frozen ones.

Love me some peas and pearls.

With some diced mushrooms thrown in for good measure.  Yummy stuff.
Title: Re: Beef Bourguignon
Post by: T.O.M. on December 20, 2020, 06:58:48 PM
Lately,  when making anything with beef that is a low and slow cook (stew, goulash,  stroganoff) I've been buying tri-tip steaks at the local Kroger and cut it up myself.  It's a little pricier than what they label "stew beef" but the last time I used stew beef the amount of gristle and fat was disappointing.  The tri tip does very well with the low and slow cooks, and has really good flavor.
Title: Re: Beef Bourguignon
Post by: Ben on December 20, 2020, 07:48:59 PM
Lately,  when making anything with beef that is a low and slow cook (stew, goulash,  stroganoff) I've been buying tri-tip steaks at the local Kroger and cut it up myself.  It's a little pricier than what they label "stew beef" but the last time I used stew beef the amount of gristle and fat was disappointing.  The tri tip does very well with the low and slow cooks, and has really good flavor.

The last time I made Goulash I used a combo of stew meat (from Costco, so it wasn't grisly) ad tri-tip. I really liked the meat combo. Haven't done any with only tri-tip, but I might try it next time.
Title: Re: Beef Bourguignon
Post by: MillCreek on December 20, 2020, 08:14:21 PM
Memo to self: look for tri-tip.
Title: Re: Beef Bourguignon
Post by: charby on December 20, 2020, 08:27:19 PM
Memo to self: look for tri-tip.

We don't have tri tip in Iowa, its called bottom sirloin or sirloin tip, depending upon the store.

Title: Re: Beef Bourguignon
Post by: Ron on December 21, 2020, 04:22:28 PM
Is there a concern with the tri tip, sirloin tip being drier than the typically fatty stew meat?
Title: Re: Beef Bourguignon
Post by: charby on December 21, 2020, 04:30:20 PM
Is there a concern with the tri tip, sirloin tip being drier than the typically fatty stew meat?

It's the most tender part of the bottom sirloin cut, it won't be as marbled as the top sirloin, but will be more marbled than the rest of the bottom sirloin. Each beef animal has 2 tri tip steaks. If you every buy a bottom sirloin roast, it will be the fattiest part of the roast.
Title: Re: Beef Bourguignon
Post by: Ron on December 21, 2020, 04:34:28 PM
It's the most tender part of the bottom sirloin cut, it won't be as marbled as the top sirloin, but will be more marbled than the rest of the bottom sirloin. Each beef animal has 2 tri tip steaks. If you every buy a bottom sirloin roast, it will be the fattiest part of the roast.

Sounds like sirloin tip would be a winner, thanks.
Title: Re: Beef Bourguignon
Post by: charby on December 21, 2020, 04:40:27 PM
Sounds like sirloin tip would be a winner, thanks.

Rump roast would be really good since this recipe doesn't have a lot of stewing time.
Title: Re: Beef Bourguignon
Post by: Ron on December 21, 2020, 06:15:47 PM
Shopping this morning. My local grocery is loaded with both pearl and Cipoline onions.

Trader Joes didn't have frozen Pearl Onions but did have them fresh in the produce area.

I may have misremembered where I bought the frozen ones but fresh is better anyway.
Title: Re: Beef Bourguignon
Post by: Ben on December 22, 2020, 06:18:31 PM
The Albertsons I sometimes shop at in Oregon had the pearl onions. Only two small plastic containers though, one of which I grabbed. Don't know if they were low on stock or if they are just not a popular item here.
Title: Re: Beef Bourguignon
Post by: Ron on December 31, 2020, 04:27:37 PM
OK, this is good. Incredibly rich.

There is a lot of animal fat in this recipe and it results in off the charts flavor.

My company for dinner tonight will be duly impressed, she'll be asking for the recipe I'm sure.

4.5 out of 5 stars.

Title: Re: Beef Bourguignon
Post by: Ben on December 31, 2020, 04:32:18 PM
OK, this is good. Incredibly rich.

There is a lot of animal fat in this recipe and it results in off the charts flavor.

My company for dinner tonight will be duly impressed, she'll be asking for the recipe I'm sure.

4.5 out of 5 stars.



Dammit! You beat me to it.  :laugh:

I got the last of the ingredients yesterday and will be making it tomorrow. Tonight I'll be rising the dough for the fresh bread to go with it. I ended up finding an unopened bottle of VSOP Cognac in the liquor cabinet, and I figure whatever wine doesn't go in the recipe will be washing the meal down.  =D
Title: Re: Beef Bourguignon
Post by: Ron on December 31, 2020, 05:32:35 PM
I went with A-Z Pinot Noir based upon MilkCreeks Oregon suggestion. It's a nice light easy drinking Pinot, we were pretty happy with it when I bought it over Christmas. Figured I would use it here.
Title: Re: Beef Bourguignon
Post by: K Frame on January 01, 2021, 07:28:33 AM
Still at my friend's for the holiday, but heading home in a couple of days. This is one that I definitely want to make when the weather turns cold again. Glad to hear that it turned out for you, Ron.
Title: Re: Beef Bourguignon
Post by: Ben on January 01, 2021, 04:10:00 PM
Executive summary: Man, that was good! I am going to make it on a regular basis.

Long story: I was waffling between laughing at myself and screaming as I made it today. First off, I have never had so many New Year calls and video chats come in as today. All while I was prepping and  cooking. I would normally let them go, but if my 93-year old dad calls, I have to answer, and if my sister calls and I don't answer, then she calls my dad and tells him, "Ben's being mean!" and then I have to hear it from my dad. Once those calls came through, I literally tossed the phone into the other room.  :laugh:

Then, I don't know if it's the Alzheimer's or what, but I was totally unprepared for making this. I somehow ignored or forgot just how much time everything takes, so started late, then I somehow grabbed chicken stock instead of beef stock at the store. Luckily I had extra stew beef, so while I was prepping the dish, I also just boiled up my own beef stock for it. Then I was so disorganized that I was spilling stuff right and left onto the floor and everywhere, so had to keep pausing to clean up my messes.  :laugh:

Otherwise, it was pretty straightforward. I ended up tripling the brandy, just because, and go big or go home. I forgot about the serving it over mashed potatoes or similar, so just had it straight, with the homemade bread to dunk in the gravy, and blaukraut (like sauerkraut except with red cabbage, so more sweet than sour) on the side. That ended up being a good combo. I have enough leftovers that I'll make them with mashed potatoes on Sunday.

The wine was a really good choice, not just for the cooking, but for the drinking. Once the two cups went in the recipe, there was just enough leftover for a Ben sized goblet of wine. As I said earlier, I'm not normally a Pinot drinker, but will buy this again. Though with how I discombobulated myself today, I was really close to skipping the wine and going straight for the whiskey.  :laugh:
Title: Re: Beef Bourguignon
Post by: Ron on January 01, 2021, 07:34:53 PM
We did mashed potatoes and French bread  :laugh:

The mashed potatoes were made with Yukon Gold and one large Russet (what I had on hand). Peeled, boiled in salted water, mashed then mixed in butter, buttermilk, cream cheese and chives. That was pretty good also and I'll do that again.

The French bread from the grocery was good. Next time I do the bread also.

Title: Re: Beef Bourguignon
Post by: K Frame on January 21, 2021, 01:27:51 PM
Debating making this this weekend.

Also debating making the pork equivalent, which uses white wine instead of red.
Title: Re: Beef Bourguignon
Post by: Ben on January 21, 2021, 01:33:33 PM
Debating making this this weekend.

Also debating making the pork equivalent, which uses white wine instead of red.

It was so good  I can't tell you. I want to make it again, without all the interruptions.  :laugh:

I actually bought another bottle of the Acrobat wine for it yesterday. I'll probably get the other fixins' and make it in the next week or two. If I had a bigger dutch oven, I would double that recipe, because I did not get sick of the leftovers at all.
Title: Re: Beef Bourguignon
Post by: K Frame on January 21, 2021, 01:56:20 PM
Yeah, I want to make it given all of the success you guys have reported here. I have the chuck roast in the freezer, just need to get some incidentals.

But I also have a beautiful chunk of pork loin (picked up a big one the other week at Walmart, slow cooked half of it in orange sauce) that would make a fantastic bowl of pork stew...

It's going to be chill this weekend, so it's a good weekend to do this...

The pork stew recipe I use is similar, but not as many moving parts....

Gah... decisions, decisions!

Title: Re: Beef Bourguignon
Post by: K Frame on January 22, 2021, 06:46:56 AM
Nice... I have exactly 3 pounds of really nice chuck roast in the freezer... Well, it's defrosting in the refrigerator now.

Tomorrow is going to be a good day for it.

36 for the high, 20 for the low.
Title: Re: Beef Bourguignon
Post by: K Frame on January 23, 2021, 08:11:38 AM
Going to pend this over until tomorrow, and I'm also going to make it in the crockpot.

Title: Re: Beef Bourguignon
Post by: K Frame on January 23, 2021, 02:41:47 PM
Picked up 2 pounds of frozen pearl onions at my local store this morning. 1 pound for tomorrow, 1 pound for later in case I want to make creamed pearl onions.

Also picked up a bottle of Kendall Jackson Reserve Pinot Noir. No clue how it's going to be, but generally KJs seem to be decent wines. I'll probably crack it and have a glass this evening.
Title: Re: Beef Bourguignon
Post by: K Frame on January 24, 2021, 09:09:36 AM
Boogaloo is in the crockpot.

And boy is my kitchen a mess right now. Smells amazing, though.
Title: Re: Beef Bourguignon
Post by: Ron on January 24, 2021, 02:29:21 PM
How was the wine?

Did you use baking soda while browning the meat?
Title: Re: Beef Bourguignon
Post by: K Frame on January 24, 2021, 06:28:52 PM
Wine is quite good. Had a glass with my dinner. Not fond of reds in general but I like this one.

Didn't do the baking soda. Discovered I'm out when I went to grab it this morning.


The beef Boogaloo?

Holy balls it's good!

Sent from my SM-G981U using Tapatalk
Title: Re: Beef Bourguignon
Post by: Ben on January 24, 2021, 07:11:47 PM
I'm gonna start calling mine beef boogaloo too. In fact the next time I make it, I'm wearing a Hawaiian shirt.  :laugh:
Title: Re: Beef Bourguignon
Post by: Ron on January 24, 2021, 10:34:53 PM
I'm gonna start calling mine beef boogaloo too. In fact the next time I make it, I'm wearing a Hawaiian shirt.  :laugh:

Beef Boogaloo it is!
Title: Re: Beef Bourguignon
Post by: K Frame on January 25, 2021, 07:04:44 AM
Going to be really interesting to see how it tastes tonight.

One of things that I didn't like about it was that I think I messed up the seasonings a bit. It just didn't taste... balanced. It was good, no doubt about that.

Could have also been the tannins in the red wine, I don't know.
Title: Re: Beef Bourguignon
Post by: K Frame on January 25, 2021, 07:05:52 AM
I'm gonna start calling mine beef boogaloo too. In fact the next time I make it, I'm wearing a Hawaiian shirt.  :laugh:

 :rofl: :rofl: :rofl:

The only reason I started calling it that was I was too lazy to cut & paste Bourguignon every time because no matter what, I can never spell that word. Damned Frenchies!
Title: Re: Beef Bourguignon
Post by: Ron on January 25, 2021, 09:04:43 AM
Going to be really interesting to see how it tastes tonight.

One of things that I didn't like about it was that I think I messed up the seasonings a bit. It just didn't taste... balanced. It was good, no doubt about that.

Could have also been the tannins in the red wine, I don't know.

It took a long time for the alcohol to evaporate out of my batch.

I might roast the carrots and pearl onions separately and add them both to the stew towards the end of cooking. My carrots and pearl onions were softer than I prefer, they were falling apart when serving.

Title: Re: Beef Bourguignon
Post by: K Frame on January 25, 2021, 10:26:33 AM
The alcohol evaporates out, but that just concentrates the tannins. Maybe I should have let it breath a bit more. I basically opened the bottle and glugged it in. Then I forgot and left the bottle open on the counter for several hours. When I had it with dinner, it was quite nice.
Title: Re: Beef Bourguignon
Post by: K Frame on January 25, 2021, 01:15:35 PM
One thing I forgot to mention...

Instead of mixing the flour with butter, I strained a bunch of the beef fat and off the top and threw it into the freezer to set up.

Then I pulled the solidified fat off, returned the broth to the crock pot, and foamed out the beef fat in a pan on the stove. Then I mixed in 2 T of cornstarch and briefly cooked it. I didn't try to make a roux out of it as I would do with flour, I just made sure that all of the cornstarch was incorporated.

Then into the crock pot with in and stirred it well to mix it in. It immediately started to thicken up nicely and made for a very satisfying gravy.
Title: Re: Beef Bourguignon
Post by: K Frame on January 25, 2021, 01:27:05 PM
Just got a look at the weather forecast for this evening.

It's been cloudy and chill since yesterday afternoon, but this afternoon/early evening it's supposed to start with a mixed combination of rain and snow and just be gross and yucky until tomorrow afternoon.

And that, folks, is what a comfort food like beef boogaloo is all about!

Well, that and a hot whiskey toddy.