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A French classic

Country stew is a worldwide favorite
From the chef | Search restaurants | Archives

October 11th, 2006 issue

Once you master this famous dish, you may never cook goulash again.

By Jerome Lorieux

This is a classic French country stew that, because of its richness and concentration of flavors, has become a favorite at fine-dining restaurants around the world.

The recipe involves many steps. To make things easier, you can prepare the bacon, stew and/or vegetables a day in advance. Just make certain to keep them separate and covered in the refrigerator.

I would say more, but there's no need. Once you try this dish, you'll understand why so many people love it.

Jerome Lorieux is chef de cuisine at La Provence, located at Štupartská 9, Prague 1?Old Town. Tel. 224 816 692.


BEEF BOURGUIGNON
Ingredients Preparation
1 whole head garlic
2 cups plus 2 tablespoons dry red wine
4 thick bacon slices cut into 1-inch (2.5-centimeter) wide strips
3.5 pounds (1.6 kilograms) boneless beef roast, trimmed and cut into 1.5-inch pieces.
1 medium onion, chopped
2 tablespoons all purpose flour
3 tablespoons tomato paste
3 fresh sprigs thyme
3 fresh sprigs sage
3 fresh sprigs rosemary
2 bay leaves
3 cups canned beef broth (more if necessary)
12 ounces (336 grams) pearl onions
3 bunches baby carrots, peeled
12 ounces button
mushrooms, stemmed and quartered 		Preheat oven to 350 F (177 C).
Place garlic on a large piece of foil, pour 2 tablespoons wine over the garlic and wrap with foil to enclose the garlic. Then roast until garlic is soft, about 40 minutes.
Allow to cool, then press garlic between fingertips to release from skins and set aside.
In a large pot, sauté bacon over medium heat until brown. Transfer bacon to paper
towels and pour drippings into a bowl. Return 2 tablespoons of drippings to the pot and save the remainder.
Increase heat to high. Working in batches, add beef to pot and brown, about seven minutes per batch. Then
transfer meat to a bowl using slotted spoon.
Reduce heat to medium low. Add chopped onion and chopped carrot to pot. Sauté five minutes, then mix in flour. Return beef and accumulated juices to pot.
Stir in tomato paste. Add herbs, bay leaves, roasted
garlic and 2 cups wine. Simmer for 15 minutes, then add 3 cups broth. Cover, and simmer for an hour and a half, stirring
occasionally.
Uncover. Simmer until meat is tender, stirring
occasionally, about an hour and a half longer. Discard herbs and bay leaves.
Cook pearl onions in a large saucepan of boiling, salted water for two minutes. Using a strainer, transfer onions to a bowl and cool slightly, then peel. Return water to a boil, add carrots and cook until tender, about four minutes. Drain and transfer to a bowl of ice water to cool, then drain.
Heat two tablespoons reserved bacon drippings in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown, about six minutes. Add pearl onions and sauté until onions are
golden, about four minutes. Add carrots, cook until heated through. Season with salt and pepper.
Bring stew to simmer, thinning with broth, if necessary. Add bacon and most of the vegetables to the stew. Transfer to a serving bowl and top with remaining vegetables.


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