How to Make a Great Boeuf Bourguignon Meal: A True French Culinary Feast

(ARTICLE ORIGINALLY PUBLISHED DECEMBER 4, 2008 AT Yahoo.voices however Yahoo.voices no longer exists)

{This first appeared at Ciao.com under my pen-name of pyewacket} This was one of the very first French cuisine meals I made some twenty-five years ago, and make it a point to fix it at least once a year. This can be a great alternative if you're looking for something truly different for a holiday meal, or any special affair. For the past few years, I've made it a point to make this as my special dinner for my birthday, which is coming up soon and I look forward to making it each and every year as my birthday dinner.

UPDATE: I no longer use bacon as I don't eat pork of any kind, nor the beef bouillon cube in my recipe, but if you wish you can still use both)

Boeuf Bourguignon can be looked at as a fancy way of making a beef stew, but instead of adding water or beef stock to simmer the meat, one uses red wine instead. And yes, this is one of those French meals that one uses brandy as well and ignites it. I have a confession too. The very first time I made this I was a bit skiddish about that igniting part, thinking I was going to contend with a really large flame of fire and contend with a potential fire hazard. The original recipe calls for only 2 or 3 tablespoons of brandy, yet I use about a ¼ of a cup--I really don't measure, I just pour it in.

Since you are using wine to cook this meal, be sure NOT to use an aluminum or iron stockpot, but instead use a stainless steel one.

For an added touch I also cook up Couscous to serve as a "bedding" for the Boeuf Bourguignon

Boeuf Bourguignon

4 ounces of bacon sliced chunky style (that is several sliced pieces of bacon but cut into chunks)

1 medium onion or 3 to 4 shallots, chopped

1 clove garlic, minced

2 or 3 pounds of stewing beef cut in 1 ½ cubes

2 or 3 tablespoons brandy ( I use more about ¼ cup)

Salt and pepper to taste

3 tablespoons butter

¼ teaspoon thyme

1 bay leaf

1 tablespoon parsley

3 cups dry burgundy wine

½ pound mushrooms, washed, stem removed and sliced

1 beef bouillon cube

1 or 2 carrots, washed, pared and sliced

Cooked Plain Couscous

In a stainless steel stockpot, add the chunks of bacon and allow to cook awhile until done. Add the onion (or shallots) and garlic and sauté until done. With a slotted spoon take out the bacon and garlic and set aside on a plate. Add the cubes of beef and let beef brown awhile. Stir the meat as it browns.

When meat is brown, turn off heat from pot and pour in the brandy, blending it in with the meat. Using a match (one of those long wooden kitchen matches works best), ignite the "brandied" meat, and stir with a spoon until flame goes out naturally. Not only does the brandy add flavor to the meat, but by igniting it, will reduce the fat content of the bacon fat.

Put flame back on low and sift in the flour over the meat and stir to blend an even coating over the meat and remove any lumpiness from the flour. Return the bacon bits and onion and garlic to the stockpot, then slowly add the wine. Add the sliced mushrooms, carrot slices, beef bouillon cube, salt and pepper to taste, thyme, bay leaf and parsley. Cover and simmer for at least four hours or until meat is tender. Keep checking as the wine broth reduces and you may add even more wine to it...I do.

When done, to thicken the sauce a bit, add some cornstarch to water and slowly add and stir to a desired consistency as thick or thin as you wish and let simmer for a few more minutes.

While the Boeuf Bourguignon is still simmering, cook up couscous according to the package directions and for the amount you want depending how many people you are serving. I use the 5-minute type of Plain Couscous such as the Near East brand by boiling the correct amount of water with added butter. Once water is boiled turn off heat and add the couscous, cover and remove from heat. It will "cook" in five minutes.

Take a plate and spoon some of the Couscous on it, spreading it out a bit in a circle and making a centered well for the Boeuf Bourguignon. Spoon in a portion of the Boeuf Bourguignon in the center of the Couscous.

Instead of Couscous one can also use noodles or rice, but somehow I much prefer the Couscous as it gives the meal a bit of added elegance and finesse.

Bon Appetít