People who know me know I love these “one pot meals”. They seem to call to me from some long lost time when we all had a single pot on the fire and threw a bit of today’s catch in to help complete a meal.
“Beef with Bourguignon” is simply cooked cubes of seared beef with broth and wine ( I simply use Pinot Noir… But others suggest “Cote du Rhone”, Cabernet Savignon or any handy red) and a few veggies along with typical seasonings that go well with beef.
The process is fairly straightforward . Besides a lot of peeling, there is the slow cooking that tenderizes the beef and blends the flavors!
Personally, I like to sauté the ingredients beforehand after peeling and sear the beef! So in the tradition of the one pot meal ( think: Stone Soup) here are the basics:
Several pounds of cubed beef. Searing will convert some of the flesh to sugar and toughen the meat, but the long cooking will tenderize it.
French Trinity: diced large onion, sliced carrots and chopped celery.
About four shallots
A couple bunches of green onions sliced
Crushed garlic
( can you tell I love onions?)
Beef stock
sauteed mushrooms
Wine ( equal to beef Stock) enough to submerge what you are cooking!
Potatoes diced
Baby Turnips (under 2″ in diameter) sliced (peal then place on flat spot and slice about 1/4″)
Seasonings: thyme, rosemary, white pepper, black pepper, garlic powder and sage. I add some chopped parsley. Personally, I love the taste of Fenugreek ( spice of the Greeks) and I add this at the end of the process.
In my crockpot this takes about 6 hours on high… The I turn it down to low. I find it wonderfully satisfying!
Bon Appetite !!