Beef Bourguignon

The classic beef dish that everyone should be able to master. This recipe is easy to make, reheats and freezes well. Best when served with fresh, warm French bread and a glass of red wine. Goes especially well with friends around the table.

2 pounds stewmeat
1/2 teaspoon majoram
1/2 teaspoon black pepper

I find this recipe works better if I us a beef roast, cut into bite sized cubes. This makes for a dish with less fat and better taste. Cut the beef into cubes and sprinkle with the spices.  Brown meat in a skillet, pour off any drippings.

1 can beef broth
1 cup Burgundy or Port wine
2 cloves garlic

If you can find the good gourmet beef base paste, use that instead. It has a better flavor than canned beef broth. I prefer to use a port wine in my recipe; again, better flavor. Mince the garlic and toss in with the rest of the ingredients.

Cover and simmer for 1 hour. Beef should be fork tender at this point. Do not let this turn into a rolling boil, or the beef cubes will fall apart!

1/2 pound carrots
1/2 pound pearl onions
1/2 pound red potatoes
1/2 pound white potatoes

I like to use those cute “baby carrots” found in the produce section. Just toss them in whole. If you do not feel like dealing with peeling pearl onions, use a white onion cut into large chunks. Yellow onions are too strong in flavor for this dish. Cut the potatoes into large bear sized chunks as well. All of the vegetables go in at the last and cook for only 30 minutes. The goal is to cook the veggies, not turn them into mush.

The final step is to thicken the liquid. This is done by taking a 1/4 cup of water and 2 tablespoons of cornstarch. Mix the cornstarch into the water and then add the mixture to your stew mixture. Give a gentle stir and the liquid will thicken into savory gravy – perfect for sopping up with a good French bread.

Enjoy this simple and hearty dish.

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