Beef Burginoun

to warm your winter!

 Boeuf Bourguignon
adapted from Almost Bourdain

Ingredients
2 lbs (900 g) paleron of beef,
Salt and pepper

1/4 cup (56 ml) olive oil

4 onions, thinly sliced

2 tbsps (28 g) all purpose flour

1 cup (225 ml) red Burgundy ( we dont do alcohol so we used cider vinegar mixed with grape juice)

6 carrots, cut into 1-inch (2.5-cm) pieces

1 garlic clove

1 bouquet garni (* see note)

A little chopped flat parsley


* Bouquet Garni: 1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together with string and used for flavouring (usually stews or sauces). Tying the bundle in cheesecloth makes it easier to retrieve from the pot.

Method


Season the meat with salt and pepper.

In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches - NOT ALL AT ONCE! - and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes.

When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes).

Sprinkle the flour over them. Continue to cook for 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.

Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water ( and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one third - meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).

You should pay attention to the dish, meaning to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking . You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.