Beef Burgundy

One of my favorite days of the entire year is Christmas cookie decorating day. Practically every year for the last decade we've gathered with friends of ours for a home-cooked meal, wine and cookie decorating. We have watched our kids grow from babies and toddlers to elementary age and teenagers but they all still look forward to this fun tradition. It is something special and I hope it continues for many years to come. Like most traditions, food plays a major role; the kids eat pizza and I prepare my favorite dish of all time for the adults: beef burgundy.

If you've never had beef burgundy, I'm sorry. I mean, let me tell you about it! It is a rustic French beef stew which actually started out as a peasant dish due to the fact that the long and slow cooking process would tenderize the inexpensive cuts of meat that are too tough to cook any other way. No longer a peasant dish, it is enjoyed by people of all walks of life. Cubes of beef are braised for hours in an entire bottle of red wine and beef broth with cognac, carrots, garlic and onions then sautéed mushrooms and cooked bacon are added at the end. Julia Child describes beef burgundy as "certainly one of the most delicious beef dishes concocted by man" and I could not agree more! Perfect for your holiday gathering, it is a comfort food that actually tastes better the longer it sits. In fact, I recommend making it two days in advance then reheating the day of the party. Just prepare, let it cool, stick the whole pot in the fridge then pull it out when you're ready to reheat and serve. It is best accompanied by a simple green salad (I like arugula dressed with freshly squeezed lemon juice, olive oil, salt and pepper), sliced baguette and a bottle of red wine (of course). Bon appétit, and please enjoy a walk down memory lane with me following the recipe below. What fun to have such dear friends and good food this time of year!

Beef Burgundy (adapted from foodnetwork.com)

8 oz. bacon, diced
2 1/2 lb. beef chuck, cut into 1" cubes
Salt and black pepper
1 lb. carrots, peeled and sliced diagonally into 1" chunks
2 yellow onions, diced
2 t. (2 cloves) garlic, minced 
1/2 c. cognac or brandy
1 (750 ml) bottle dry red wine such as Cote du Rhone or Pinot Noir
2 c. beef broth
1 T. tomato paste
1/2 t. dried thyme
4 T. unsalted butter at room temperature, divided
3 T. all purpose flour
1 lb. fresh mushrooms, sliced
Crusty bread, for serving

Preheat the oven to 250.  Place the bacon in a large, oven proof Dutch oven and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.  Remove the bacon to a large platter with a slotted spoon and set aside.

Add half of the beef cubes to the pan and season with salt and pepper.  Sear the beef for 3 to 5 minutes, turning to brown on all sides.  Removed the seared cubes to the plate with the bacon and repeat with the remaining beef cubes.  Set aside.

Toss the carrots, onions, 1 1/2 t. salt and 2 t. pepper in the fat in the pan and cook for 10-15 minutes, stirring occasionally, until the onions are lightly browned.  Add the garlic and cook for 1 more minute.  Add the cognac or brandy, 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 wine, beef broth, tomato paste and thyme.  Bring to a simmer, cover the pot with a tight fitting lid and place it in the oven for 1 hour and 15 minutes (the recipe can be made to this point up to 2 days ahead, cooled and refrigerated until ready to serve.)

Combine 2 T. of butter with the flour with a fork and stir into the stew.  Saute the mushrooms in the remaining 2 T. 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 with salt and pepper. 

Serve the stew with a simple green salad and crusty bread!

6 servings (608 calories each serving) according to my calculator on loseit.com