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Beef Burgundy Aka Boeuf Bourguignon a La Ivo

By Sandi (From CA) on September 03, 2006

Photo by Caroline Cooks

1 Reviews

Prep Time: 20 mins
Total Time: 4 hrs 20 mins
Servings: 6

Photo by Caroline Cooks

About This Recipe

"This is another of my husband’s delicious creations. He makes it with top sirloin, which I also recommend for flavor and texture. Serve over potatoes or pasta."

Ingredients

3 lbs lean beef, cleaned and cut into 1 cubes ( top sirloin's good)
1 (750 ml) bottles red wine ( A Burgundy is fine, but any Merlot also works)
2 small onions or 1 large onion, finely chopped
2 carrots, peeled, cut lengthwise and sliced
2 celery ribs, washed and chopped into 1/4-inch pieces
2 large garlic cloves, minced
5 slices bacon, sliced into 1/4 pieces
3 tablespoons olive oil
1 cup flour
salt
pepper
1 tablespoon fines herbes
1 sprig fresh rosemary, chopped
other spices or herbs, to your taste
6 big brown italian mushrooms, cleaned and sliced ( cremini!)
1 teaspoon garlic powder
parsley, chopped, for garnish

Directions

In a large pot, cook the bacon pieces at medium-low heat, stirring occasionally until the pieces are completely crispy and are swimming in bacon fat. Scoop out the bacon and set aside.
Put the flour into a large zip lock bag with about a tsp of salt and ditto of pepper. Mix well. Coat the meat cubes in this mixture in 4 batches, removing each batch as it’s coated.
Increase the heat under the pot to high, and brown the meat in batches. If the bacon fat mysteriously disappears, replace with olive oil, or vegetable oil if you want. I know you're not supposed to heat olive oil but it didn't do me any harm, and vegetable oil sometimes forms a nasty-tasting slick on the surface of this dish -- Set the browned meat aside in a bowl.
Once all the meat is browned, add oil if needed and put the onion, carrot and celery in the pan. Stir over medium-high heat until thoroughly softened. Season to taste with salt and pepper if you like, then add the minced garlic and the meat back in along with its juices. Stir, then add the whole bottle of wine to the pan.
A word about spices. Before you start simmering, I like adding the herbs at this stage. Lots of fine herbs, definitely some fresh, chopped rosemary, but the truth is, I sort of make it up as I go along at this point. Cover and simmer over low heat for at least 4-5 hours.
During the final half-hour of simmering, sprinkle the mushrooms with garlic powder and fry until crispy. Set aside.
Taste the stew. Add salt, pepper and spices where needed. Another flying-by-ear operation! Guilty secret: last time I made this, I added 2 tbsp of Emeril's Essence to the stew and that worked beautifully!
Serve in a big bowl and sprinkle with the fried mushrooms and parsley. Serve with (or over) potatoes or pasta.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (442 g)

Servings Per Recipe: 6

Amount Per Serving: %
Calories 676.0
Calories from Fat 265: 39%

Amount Per Serving: %
Total Fat 29.5g: 45%
Saturated Fat 9.0g: 45%
Cholesterol 146.6mg: 48%
Sugars 3.1 g
Sodium 331.4mg: 13%
Total Carbohydrate 24.6g: 8%
Dietary Fiber 1.7g: 6%
Sugars 3.1 g: 12%
Protein 52.2g: 104%

Reviews

"Oh, so wonderful! Made this in the crockpot with a very nice Merlot as the wine. Delicious! Made for French Food and Foto Fun."

By Caroline Cooks on November 16, 2007 | 516586