This is comfort food at it’s best. Beef Bourguignon is a slow-cooked beef served over a bed of creamy mashed potatoes.
My nephew is home from college and he loves a good meal. We have long bonded over food and great conversation. It’s a perfect combo, I love to cook and he loves to eat. Seriously, though since he was sitting in a high chair we have been gathering around the table.
Comfort food is warm, filling and a bit nostalgic. Their idea of comfort food is most always beef. 2020 certainly makes us crave a bit of comfort and escape from our days.
I launched my catering company years ago on one Ina Garten recipe. It was a Filet of Beef with Gorgonzola sauce. People ate seconds and drank the sauce. It was not healthy but delicious. Every job I served that dish brought me multiple bookings. So when looking for a Beef Bourguignon recipe, I went looking for hers.
This is the first Ina recipe that needed a tweak. As I read the recipe, I wondered if the cooking time was too short but Ina’s recipes are notoriously on point. You pretty much can guarantee they will turn out. Had I looked through the reviews I would have noticed comment after comment about the cooking time not being right.
In the end I made a few changes and it was delicious, but my nephew ate Five Guys as he didn’t have the time to wait for it to finish. True and sad story.
This type of meal makes for delicious left overs. Serve on a slice of toasted bread or with some warm noodles. It fills your home with a fragant and comforting aroma.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #advinthekitchen on Instagram.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt, and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the shallotss. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Holidays are just around the corner which means cookie exchanges! I love a good cookie exchange. I like having cookie recipes that are quick and easy. This week I was talking about Stress-Free Holidays and the number one question was what are your favorite easy appetizers and desserts? The holidays can be packed and we…
My Farmers Market Burrata dip is inspired by recent trips to the local farmers market. For me, the ideal Saturday morning would start wandering around the local farmers market. I get inspired walking around and seeing the beautiful produce and the artisan products sold at local stands. Coming home with a bounty of vegetables I…
Coming home from New York I was greeted with rain and the feeling that fall might be in the air. It was a quick trip for a Social Media Conference. That is the crazy thing about our OC weather; last week it was 115 and this week it is raining. I was going over to…
It felt like a fall Saturday, the winds and heat have gone. Here in Southern California we have to take the hints of fall that we can! I decided to make an Apple Oven Pancake. With apples of all types available it is the perfect time. The pancake has a popover like texture, crisp on…
There is nothing better than spreading a little roasted garlic over a piece of crunchy french bread. As part of a new ongoing series Kitchen Basics I will share recipes that are fundamental and in many cases used in other recipes. Roasted garlic is great alone but adds a rich flavor to many other recipes….
Has anyone noticed that the eighties seem to be back. From the hair to the leggings I see my college days everywhere I look. I’m not sure that is an era I want to revisit. Every time I contemplate leggings again I just think about Flashdance and walk on by. Though I did buy jeans…