(Note: All Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )
One of the recent classes at Olivelle ("Cooking with Booze") included a simplified recipe for Boeuf Bourguignon. I have not tried Julia's original recipe, but after trying this version, I probably won't... this one is delicious and quite simple!
My menu was: Boeuf Bourguignon, pumpernicle bread and a simple tossed salad of baby lettuce, sliced celery, diced avocados & Marinated Tomatoes. Rather than serving the salad with a dressing, the marinade from the tomatoes was used.
Prep Time: I started at 3:15pm and had it in the oven at 3:45pm. At 5:45 I cleaned and sliced the mushrooms and put them in the pot at 6:00pm. Then started the marinated tomatoes, made the tossed the salad, sliced the bread and set the table. Dinner was served at 6:30pm.
(Chef Brie Schaeffer)
1 Tbsp Avocado Oil
1 Onion, Chopped
1 Carrot, Diced Small
6 Slices Thick-Cut Bacon, Diced
2 lbs Stewing Beef, cut into 1 1/2" cubes & patted dry
1/4 Cup Flour
4 Tbsp Provencial Rub, Crushed with a Mortar & Pestle to release the aroma
2 Cups Beef Stock, heated
2 Cups Red Wine (a Malbec works well)
1/2 lb - 1 lb Mushrooms (Button &/or Crimini), Sliced
Sel Gris (Celtic Grey Sea Salt), To Taste
- Heat Oven to 325 Degrees
- In a heavy pan (preferably a dutch oven that you can use on the stove-top and oven, such as Mario Batali) heat oil. Add onions and bacon and cook, stirring, until browned. Remove onions & bacon, leaving fat in pan, and set aside.
- Place beef in Ziploc bag with the flour and provincial rub. Shake to coat.
- Add half the beef to pan and brown on all sides. Remove and add the rest of beef & flour to pan & brown, then add the 1st half of the beef back to the pan. (The reason for browning the beef in two batches is to avoid crowding in the pan.)
- Add beef stock and stir, scraping bottom of pan to mix in browned beef & flour bits. Then add the onions & bacon, carrot and wine. Season with pepper.
- Place pot in oven for 2 hours. (If you did not use an oven safe pan on the stove-top, you can transfer the mixture to an oven safe casserole or continue to cook on the stove top at low simmer & stir frequently.)
- Add mushrooms and cook for 30 minutes more. This will be a thick "stew", but if it is looking too thick, add more wine or beef stock when you add the mushrooms.
- Season with Sel Gris
Avocado Oil is very rich in monounsaturated fatty acids and extremely low in saturated fat. It also contains no cholesterol and can be heated to higher temperatures than Olive Oil. Be sure to look for a darker colored oil such as that sold at Olivelle.
When cooking with wine, you do not need to use an expensive lable, however, do use one that you like to drink. The flavor will come through in the dish and if you do not like the wine, you will not like the flavor it adds to the dish.
The Olivelle recipe actually calls for 1/2 lb of mushrooms. In the class, Brie used 1/4 lb Button & 1/4 lb Crimini. I liked that combination, but where I purchased the mushrooms, they were pre-packaged (organic) in 1/2 lbs. So I used a full pound of mushrooms and it worked well. Also, a time-saver tip... when slicing mushrooms, use an egg slicer! Place the mushroom, cap-side down on the slicer and voila... sliced mushrooms in seconds!
(Chef Brie Schaeffer)
1 pt. of Cherry Tomatoes, halved or quartered (or 2 - 3 medium tomatoes, diced)
Equal parts of (approx. 4 Tbsp each or enough to cover tomatoes):
Caramelized Garlic Olive Oil
"Series 4" White Balsamic Vinegar
2 Tbsp Tuscany Dipper
Stir gently & refridgerate until ready to use.
We VERY MUCH enjoyed this meal and will definitely have it again. The only change that I will make, is to serve it with a crustier bread, such as Ciabatta or Baguette. It would also be very good served over pasta or with boiled potatoes.
I welcome your questions, comments & suggestions!
Until next time,