Slow Braised Beef Bourguignon

harvest // blog issue 6

Classic French Beef Bourguignon

Beef Bourguignon is a classic French dish that epitomizes comfort food in the region of Burgundy. The key to an exceptional a braised beef stew is fresh “mirepoix” (or diced vegetables) and an aromatic bouquet of herbs nestled in the rich, hearty red wine marinade. I soaked the beef for 24 hours in an Australian Heathcote Shiraz, accentuating the hallmark black pepper note that the dish is known for, but use what you can find. The filets were kissed with a searing heat to kickstart the delicious browning before being patiently braised for 6 hours. The petit but robust 4 oz. morsels were served atop my wicked creamy mashed potato and accompanied by honey roasted baby carrots and blackened cocktail onions. Rattling in at 600-800 calories depending on serving size, this is highly decadent comfort food! Enjoy red meat in moderation to keep your heart happy and healthy.

Picking the right cut

Classic slow-cooked dishes like French beef Burgundy, an Italian inspired ragu or Mexican pulled barbacoa all benefit from slightly fattier cuts of meat. This might include beef “chuck” (containing the shoulder “blade” meat, upper arm and neck) and also brisket, short rib or even the shank. These cuts can contain a higher percentage of fat and connective tissue, which demand low and slow cooking to moisten. The result is mouthwatering meat that can pull apart with a spoon (yum!)

Purchasing the right cut

The easiest way to purchase the right cut is approach your local butcher. A quality butcher will always be the freshest source and now is the time to support local heroes. My advice is never be intimated to visit the butcher. In most instances, butchers and their team members love cooking just as much as you. So, apart from leaving with the right cut for your next dish, you might just leave with some tasty cooking tips and recommendations.

🍽 Serves 4 | 🕒 36 hours | 🔪 Intermediate Skill Level

Ingredients

Ingredients for beef

4 6 oz. beef blade steaks

1 bottle dry red wine, reduced by 1/3

4 cups beef broth, unsalted

1 cup onion, ¼’’ dice

2 carrots, ¼’’ dice

2 sticks celery, ¼’’ dice

1 can tomato paste (6 oz.), reduced sodium

12 black peppercorns, whole

8 clove garlic, whole

1 bunch parsley stems

1 sprig fresh thyme

1 sprig rosemary

1 leaf bay

1 Tbsp kosher salt

1 Tbsp flour, heaped tbsp (optional)

For the fried pearl onions

100g baby onions, peeled

1 tsp olive oil

1 sprig rosemary

¼ cup water

pinch salt & ground black pepper

For the honeyed carrots

2 tsp olive oil

2 bunch baby carrots

2 tbsp honey

For Serving

Pomegranate and Parsley

Method

For the beef

In a medium saucepan, simmer red wine over medium-to-low heat. Continue simmering until the volume has reduced to 1/3 of original volume. Remove from heat and allow to cool.
Combine beef steaks with all chopped vegetables (“mirepoix” - carrot, celery and onion) and herbs in a large bowl. Add your red wine and allow to marinate for a minimum of 24 hours (1 day extra will add even richer flavour).
Remove beef steaks from marinade, pat dry with the absorbent paper towel and season with salt and fresh cracked black pepper. Heat a cast iron skillet and pan fry steaks in 2 tablespoons of olive oil for 2 minutes on each side to achieve an exceptionally brown crust (when you think its colored enough, sear for just little longer, this is the only caramelization that the beef will receive throughout the cook).
Strain the marinated vegetables and separate from herbs and red wine (reserve these).
In a large sauté pan, cook diced vegetables and garlic in 2 tablespoons of olive oil on medium-to-high heat for 5-10 minutes to color and soften. Add tomato paste and stir in to coat the vegetables and cook for 1 minute (if sticking add a splash of water. (If desired, mix in flour here and continue cooking for 1-2 minutes, which will help to thicken the stew later). Add red wine and 4 cups broth to the saucepan and reduce by a quarter.
Transfer all ingredients along with red wine-broth mixture to a heavy bottom crockpot or slow cooker. The liquid should cover the steak and veg. If not, add some water to cover.
Set slow cooker to low, or your oven to 185ºF (85ºC) and cook for approximately 4-6 hours depending on how pull-able and unctuous a meat you desire.

For the onions

Heat a small skillet with oil, halve pearl onions and place face down to blacken (3-4 minutes). Once the desired colour is achieved, add water, rosemary and seasoning. Cover with a tight sealing lid a further 1 minutes to steam and infuse flavor.

For the honeyed carrots

Wash and scrub baby carrots (baby carrots don’t need to be peeled). Roast in a 380ºF (190ºC) oven for 30 minutes. Drizzle honey generously and roast for an extra 10-15 minutes until golden.

FINISHING AND SERVING

With all components completed, warm some large dinner plates in the oven for 5 minutes. This will help the dish stay warm once served.
Portion a ½ - ¾ cup silken potato mash, polenta or risotto and top with heavenly 4oz. morsels of beef, honey glazed carrots and charred onions. Garnish with finely chopped parsley and pomegranate for a burst of crunch and sweetness.

Wine Pairing Suggestion

Fat and Tannin

As a wine lover, you should also know that these cuts of meat pair effortlessly well with robust, tannin-rich wines. When fat and tannin are consumed together, fat mellows the bitterness and astringency of tannin.

There are hundreds of tannin forward varietals in the world of wine, although perhaps none more famous as the noble Cabernet Sauvignon. While pairing Bordeaux with an iconic Burgundian dish may be divisive for neighboring locals, this undeniably rich dish beckons for a wine with a slightly more brooding tannin backbone (in my opinion). Since Cabernet Sauvignon is now grown in a wide range of climates and regions across the world, you’ll find varied flavors and expressions. Traditionally, expect a full-bodied wine of 13.5-15% ABV.

Cabernet Sauvignon’s most recognized growing region remains it’s birthplace in the Bordeaux region of France, specifically in the cool, maritime-influenced ‘Left Bank’ home to the sub-regions of Médoc and Graves. Here, conscious effort to respect time-honored traditions of low-yield viticulture, vinification and extended aging, sees medium to bold wines displaying earthiness with herbal, violet perfume supported by mature supple tannin. Other notable Cabernet regions include Napa Valley (USA) and Margaret River (Australia).