Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Ben on December 15, 2020, 05:01:12 PM
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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.
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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.
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Had it, made it, LOVE it!
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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.
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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.
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This is what the ET article said about wine, which somewhat mirrors what you said:
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.
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I make something similar with vension.
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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.
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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.
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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. :)
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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.
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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...
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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.
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"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:
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"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.
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"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.
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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.
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I've purchased frozen pearl onions from Trader Joe's in the past.
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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. :)
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"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.
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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.
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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.
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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.
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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...
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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.
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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.
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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
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Campbells is anything but gumbo
Campbells is anything but anything...
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So what wine did you end up with, Ben?
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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.
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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)
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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.
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Shopping this morning. My local grocery is loaded with both pearl and Cipoline onions.
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Shopping this morning. My local grocery is loaded with both pearl and Cipoline onions.
Showoff. :P :laugh:
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Yeah, well, it was also loaded with Mask Karens...
Get a little, give a little... :rofl:
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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.
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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.
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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.
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Memo to self: look for tri-tip.
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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.
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Is there a concern with the tri tip, sirloin tip being drier than the typically fatty stew meat?
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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.
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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.
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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:
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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.
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Debating making this this weekend.
Also debating making the pork equivalent, which uses white wine instead of red.
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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.
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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!
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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.
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Going to pend this over until tomorrow, and I'm also going to make it in the crockpot.
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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.
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Boogaloo is in the crockpot.
And boy is my kitchen a mess right now. Smells amazing, though.
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How was the wine?
Did you use baking soda while browning the meat?
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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!
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I'm gonna start calling mine beef boogaloo too. In fact the next time I make it, I'm wearing a Hawaiian shirt. :laugh:
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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!
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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.
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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!
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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.
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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.
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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.
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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.
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Well, it's beef boogaloo weather again! It was SO good last year! I'm taking some suggestions from you guys above for my now second batch of the stuff.
I'm driving to the fancy grocery store in the city this morning to get the ingredients for this weekend. I figure I'll get it in before Tday, since after that I'm into turkey leftovers through Christmas (I make a Christmas turkey), then January will be boogaloo time again.
Now if I can just find that Hawaiian shirt to wear while cooking it... :lol:
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Funny, I was just thinking about this the other day when I pulled a bunch of stew meat out of the freezer to make my latest batch of chili.
I'll probably make a batch in December after it gets good and cold. We're in a bit of a warming trend here right now.
I still think that making it in the crock pot is really the way to go.
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What are you going to serve it over this time?
Rice? Noodles? Potatoes?
I like mine over mashed potatoes with broccoli on the side. The bitterness of the broccoli helps cut the fattiness of the boogaloo.
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What are you going to serve it over this time?
Rice? Noodles? Potatoes?
I like mine over mashed potatoes with broccoli on the side. The bitterness of the broccoli helps cut the fattiness of the boogaloo.
Mashed potatoes, since I forgot last time. :laugh:
I like both broccoli and asparagus. I might go roasted asparagus only because it sounds as fancy as the beef boogaloo. Or do each on different days, since there's gonna be a lot of yummy leftover meals.
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Go roasted broccoli.
10 times better than steamed broccoli and it doesn't make your piss stink. :rofl:
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I might do that. I've never done roasted broccoli - I've always steamed it.
Also, the Epoch Times (where I got the beef boogaloo recipe) just last week posted this recipe for Daube Provencale, which I guess is a Provence region twist to the Burgundy boogaloo. It also sounds really good:
https://www.theepochtimes.com/slow-cooked-comfort-from-southern-france_4071671.html
(https://img.theepochtimes.com/assets/uploads/2021/10/30/Daube-Provencale-3-e1636037129783-700x420.jpg)
Daube Provençale
Serves 6
2 to 3 sprigs fresh rosemary, plus more for garnish
5 to 6 sprigs fresh thyme
2 bay leaves
2 teaspoons extra-virgin olive oil
12 cloves garlic, peeled and crushed
1 1/2 teaspoon salt
1/4 cup flour
1/2 teaspoon freshly ground black pepper
2 1/2 pounds stewing beef (shank, sirloin tip, chuck roast, or blade), trimmed and cut
into 1 1/2- to 2-inch cubes
2 cups peeled and roughly chopped carrots
2 celery stalks, ends removed and roughly chopped
1 large onion, peeled and chopped
2 tablespoons tomato paste
2 teaspoons anchovy paste
1/2 teaspoon ground cloves
3 cups dry red wine
4 cups hot cooked medium egg noodles
With butcher twine, tie together the rosemary, thyme, and bay leaves to make a
bouquet garni. Set aside.
11/10/21, 7:40 AM Daube Provençale: Slow-Cooked Comfort From Southern France
https://www.theepochtimes.com/slow-cooked-comfort-from-southern-france_4071671.html 5/11
Tie together the rosemary, thyme, and bay leaves to make a bouquet garni. (Audrey Le Goff)
Preheat the oven to 300 degrees F with a rack in the middle.
Heat the olive oil in a Dutch oven over low heat. Add garlic to the pan; cook for 5
minutes or until the garlic is fragrant, stirring occasionally. Remove garlic with a
slotted spoon and set aside.
Pat the beef cubes dry with a paper towel. Combine the flour, salt, and pepper in a
medium-sized bowl. Add the beef cubes to the bowl and toss with your hands until
well coated.
11/10/21, 7:40 AM Daube Provençale: Slow-Cooked Comfort From Southern France
https://www.theepochtimes.com/slow-cooked-comfort-from-southern-france_4071671.html 6/11
Pat dry the beef cubes and toss them in seasoned flour. (Audrey Le Goff)
Increase heat to medium-high. Working in batches, add the beef cubes to the
Dutch oven and brown them, about 3 minutes on each side. Be careful not to
overcrowd 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 or plate.
11/10/21, 7:40 AM Daube Provençale: Slow-Cooked Comfort From Southern France
https://www.theepochtimes.com/slow-cooked-comfort-from-southern-france_4071671.html 7/11
Work in batches to brown the beef on all sides. (Audrey Le Goff)
Add the chopped carrots, celery, and onion to the Dutch oven and cook for about 3
minutes, stirring occasionally, until glistening. Add the bouquet garni, browned
beef, garlic, tomato paste, anchovy paste, and ground cloves. Add the red wine and
stir with a wooden spoon, scraping the bottom to loosen any browned bits stuck to
the pan. Bring to a simmer, cover, and transfer to the oven to bake 2 1/2 hours.
11/10/21, 7:40 AM Daube Provençale: Slow-Cooked Comfort From Southern France
https://www.theepochtimes.com/slow-cooked-comfort-from-southern-france_4071671.html 8/11
Sauté the chopped vegetables until glistening. (Audrey Le Goff)
Add the beef, seasonings, and wine to the vegetables, scraping the bottom of the pot to loosen any
browned bits. (Audrey Le Goff)
11/10/21, 7:40 AM Daube Provençale: Slow-Cooked Comfort From Southern France
https://www.theepochtimes.com/slow-cooked-comfort-from-southern-france_4071671.html 9/11
Check if the beef is tender. It should be fork-tender—if not, continue baking for up
to 30 more minutes.
11/10/21, 7:40 AM Daube Provençale: Slow-Cooked Comfort From Southern France
https://www.theepochtimes.com/slow-cooked-comfort-from-southern-france_4071671.html 10/11
Follow
Bake in the oven until the beef is fork-tender. (Audrey Le Goff)
Discard the bouquet garni. Serve over egg noodles and garnish with chopped fresh
thyme, if desired.
Serve on a bed of egg noodles. (Audrey Le Goff)
Audrey Le Goff
Audrey Le Goff is a French food writer, photographer, and creator of the food blog
PardonYourFrench.com, where she shares recipes and stories from her beloved home
country, France. She is the author of the cookbook “Rustic French Cooking Made Easy”
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Yeah, that does look to be quite tasty, as well.
I still want to try the pork version of Beef Boogaloo.
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=267073
That one uses red wine, but I've seen others that use white wine.... which I guess really makes it something other than Bourguignon...
And roasted broccoli absolutely rocks.
When I roast I don't drizzle it with oil, I spray it with a canola cooking oil spray to get better coverage.
Season liberally then roast it in a rocket hot oven. Most recipes call for 400, but I normally roast at 425.
You want to stir it a couple of times to make sure you get even cooking. You know you're close when you start to observe the beginnings of char.
To REALLY ramp it up?
Pull it from the oven and top it with crispy chopped bacon and feta cheese.
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You get all of your boogaloo fixings?
Enquiring minds want to know!
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Y'all just like saying "boogaloo" :rofl: (there, now I said it) Keeps alerting the spooks, then turns out to just be a cooking discussion.
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You get all of your boogaloo fixings?
Enquiring minds want to know!
Yup. That Albertsons flagship store is off the hook, especially compared to the hillabilly Albertsons I usually go to. Unlike last year, I was able to get everything in one whack, including the pearl onions. I think I had to hit 3-4 stores last year before I found them.
It will be a boogaloo Sunday. =)
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Y'all just like saying "boogaloo" :rofl: (there, now I said it) Keeps alerting the spooks, then turns out to just be a cooking discussion.
IT'S CULINARY ANARCHY!
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It's just another conspiracy designed to influence my cooking decisions.
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How important is the wine? The reason I'm asking is I have over a dozen bottles of homemade Concord grape wine. It is totally dry, and quite drinkable (not foxy at all) but nothing you'd pay $20 a bottle for. Would that work, or do I need a different varietal like Pinot Noir? (Burgundy)
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The wine is definitely important. It adds a huge amount of flavor.
Obviously every wine is going to give a different flavor profile.
Whether your homemade wine will give a pleasant flavor profile once the dish is cooked? No way to really know without trying it.
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It's not in my OP, but is in the article in the link there, that they recommend a good wine, preferably something like a Pinot. They mention you don't need to go expensive, but to use a wine you would drink, vs a "cooking wine" from the grocery shelf. I used (and will use this time) and Acrobat Pinot out of Oregon. I think it was like $15 for the bottle.
It was a really good wine, and what I didn't put in the pot, I drank with the meal. Very tasty.
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The Kendall Jackson Reserve that I used when I made Boogaloo in January was really good, both as a drinking wine and as a cooking wine.
I didn't use the Malbec that I use for chili because I tried it in a standard beef stew and it just didn't work, but it works beautifully with chili, which has a lot of tomatoes in it.
My suggestion?
Try making a small batch of just standard beef stew with your homemade rotgut. That way, if it's good, you'll know, if it's bad, you'll know not to make a full batch of boogaloo.
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Well, another success. =)
Went much smoother than last time, since I didn't have all the interruptions, plus I reviewed the recipe better and did a bunch of the prepping first thing in the morning while the bread was baking, so stuff was ready to just dump in the dutch oven.
Really tasty, and I remembered to make the smashed potatoes this time. Followed up with fresh homemade bread to clean the gravy off the plate. I did the roasted broccoli thing. Olive oil, seasoning, roasted at 425, then lightly topped with finely grated cheese - not Parmesan, but the other one with the fancy name that I can't remember or spell.
I'm looking forward to tasty leftovers throughout the next week. =)
Plus bonus - I was bummed that we were supposed to reach 60 deg today, because I like making stuff like this on chilly fireplace days. However we have cloud cover, so it stayed in the 40s all through the cooking and it's only now getting past 50.
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Excellent!
The Boogas have Loo'ed!
I made perhaps the best batch of chicken vegetable soup I've ever made.
Simmered a couple of pounds of chicken thighs until the meat was soft, then stripped them meat off the bones and threw the bones back in the pot with onion, carrots, and some spices and simmered the bones for about 4 hours on Friday.
Yesterday I sweated two large leeks, two medium green peppers, and a small head of cabbage then threw it in the broth and let it simmer for about an hour. Then I added a bag of frozen peas and corn and a bag of broccoli cuts along with the reserved thigh meat.
Simmered that for about 30 minutes and BAM! Incredible.
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Whelp, it's gonna start snowing in a few hours and snow on and off through Saturday, then rain on Sunday, so I decided that it's beef boogaloo time again this weekend.
I picked up all the fixin's, including the usually hard to find pearl onions, but gall dang - I couldn't find thyme or bay leaves in two different stores. Tons of mint and stuff, but neither of those. I wasn't gonna make an hour run to the Albertson's flagship in the big city just for them, so settled on a "herb mix" that had thyme in it, and I'll just pull out the thyme and forego the bay leaves. I would have figured either of them would be a "staple" herb, but I guess not.
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Nice!
I've been thinking about it, but right now, even on sale, chuck roast is $8 a frigging pound.
I'm keeping an eye out and hoping I see one either on manager's special clearance or just a decent sale.
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And it's warming up again here this coming week. Definitely not boogaloo weather.
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finely grated cheese - not Parmesan, but the other one with the fancy name that I can't remember or spell.
Gruyère? Romano? Feta? Gouda? Mozzarella?
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Gruyère? Romano? Feta? Gouda? Mozzarella?
That's a good question. Something that *can* be grated fine, so a hard cheese. Maybe Romano or Pecorino. Or maybe he's making a distinction between Parmesan and Parmigiano Reggiano. (Dried out Swiss cheese makes a decent sub for Parmesan)
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Asiago, especially well aged Asiago, makes a fantastic topping for roasted vegetables.
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Parmigiano Reggiano.
That's the one.
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Also, realizing I'll be cooking it on 03DEC, which is well within "Christmas music" season, I'm trying to decide what cooking music to listen to for this long ass process.
Something "classical Christmas" like Tchaikovsky, would be appropriate.
https://youtu.be/C4wBG8BWbYg
On the other hand, as a German cooking a French dish, I might want to play some music that will show my dominance in the kitchen and force an unconditional surrender of the ingredients.
https://youtu.be/ZzIVyezTXcM
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That's the one.
Oooh lar lar, look at the big spender payin' top dollar for eytalian cheese!
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That's the one.
The difference between Parma and Parmigiano Reggiano (https://www.webstaurantstore.com/blog/2960/what-is-parmigiano-reggiano.html#:~:text=For%20a%20cheese%20to%20be,as%20little%20as%2010%20months.)
I doubt in a multi-ingredient dish, one could taste the difference, or at least enough to tell.
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A hunk of Parmigiano Reggiano from Costco is cheaper than parmesan from the regular store.
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A hunk of Parmigiano Reggiano from Costco is cheaper than parmesan from the regular store.
I live less than 3hrs from Wisconsin, the opposite is true here.
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I just buy bags of finely-grated Mexican cheese that resembles parmesan; I think it's called cotija.
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A hunk of Parmigiano Reggiano from Costco is cheaper than parmesan from the regular store.
Cheap assed bastard... :rofl:
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So how's the boogaloo going, Ben?
And your choice of music is a bit... heavy... for such a glorious dish.
You should play this on a loop. https://www.youtube.com/watch?v=rcVb6l4TpHw
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So how's the boogaloo going, Ben?
And your choice of music is a bit... heavy... for such a glorious dish.
You should play this on a loop. https://www.youtube.com/watch?v=rcVb6l4TpHw
Well, I'm only on my first cup of coffee this morning and just thinking about it. I'l start prepping in a couple of hours.
As for music, perhaps lighthearted songs like Erica or popping in the German Sea Shanties CD my dad had after everything goes in the oven, but while prepping, I must show dominance over the dish!
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Oh, thought you were making it for Saturday night dinner.
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Oh, thought you were making it for Saturday night dinner.
Nah. For many years now, I either have a light meal around 1600 or skip it all together. Big meal is at lunchtime. =)
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Oh, just FYI?
Henceforth this dish shall be known as...
Boogaloo a la Ben
You have entered culinary history.
For most, if not all, of the wrong reasons. :rofl:
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I am honored.
My merch site will definitely have Hawaiian shirts available.
:laugh:
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Boogaloo a la Ben
Is that viral? Or, is it a Gram-negative or Gram-positive bacterial infection?
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I am honored.
My merch site will definitely have Hawaiian shirts available.
:laugh:
Yeah, but since I hold the trademark, I'll be taking 95% of the proceeds.
:)