This classic French beef stew also known as Beef Bourguignon, is the ultimate cold weather comfort food. After a few hours in the stove, the meat becomes meltingly tender and sings a song in your mouth.
Tips
The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook it).
Serves 6
Total time 3h 30min.
NGREDIENTS
1.4 kg of boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
4 rashes of bacon (chopped into small pieces)
1 teaspoons salt
2-3 teaspoon freshly ground black pepper
3 tablespoons olive oil/coconut oil
2 medium red onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1-1/2 tablespoons tomato paste
34g of all-purpose flour
2 cups dry red wine
2 cups good quality beef broth
2 cups water
1 to 2 bay leafs
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
460g small potatoes (baby yukons), cut in half
Fresh chopped parsley, for serving (optional)
METHOD
Season the beef with the salt and pepper. In a large Le Creuset or heavy bottom soup pot, heat 1 tablespoon of the disired oil over medium-high heat until hot Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (Sear the meat properly, do not crowd the pan. let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Into the same pot add in 1 tablespoon of oil and fry in the bacon for 2 minutes until its cooked and golden. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
Add the tomato paste and cook for a minute more.
Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid and slow cook (braised) in the lowest temperature for about 2 hours.
Add the carrots and potatoes. Cover and cook for further 1 hour or more, until the vegetables are cooked, the broth is thickened, and the meat is tender. Then taste and adjust seasoning, if necessary. Serve the stew warm - or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
Best Yogurt Biscuits
Servings: 12 biscuits Total Time: 30 Minutes
INGREDIENTS
250g all purpose flour
30g cornflour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoons salt or according to your taste
115 g cold unsalted butter, cut into 2-cm chunks
2 tablespoons cream cheese
190g of yogurt
30g of shredded cheddar cheese (optional)
Method
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
In a mixing bowl or a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix or mix with hand. Add the butter and pulse or mix until the mixture resembles coarse sand. Add the cream cheese and pulse a few times until incorporated with a few pea-sized pieces of cream cheese intact.
Add the yogurt and stir with a spoon until dough comes together into a rough dough. Do not over-mix.
Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a 2-cm-thick rectangle. Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a 2-cm-thick rectangle again.
Cut the dough into twelve even squares. Transfer to the prepared baking sheet and bake for 12-15 minutes, until the biscuits are lightly golden on top and a deeper brown on the bottoms. The biscuits are best served warm out of the oven, with a hot soup or stew.
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