Boeuf Bourguignon from ‘1,000 Foods to Eat Before You Die’

Mimi Sheraton has been writing about food for more than 50 years. Her book, “1,000 Foods to Eat Before You Die: A Food Lover’s Life List” is a best-selling must-read for anyone who eats. Her book, ”The German Cookbook: A Complete Guide to Mastering Authentic German Cuisine,” is celebrating its 50th anniversary.

This classic Boeuf Bourguignon recipe is especially rich when the cuts of beef have been marinated briefly in red wine. The meaty aroma has whiffs of developing onion, garlic, thyme, bay leaves and brandy with a strip of dried orange peel hinting of the south.

Serves 4 to 6

2½ pounds lean beef chuck, cut into 1½-inch cubes
1½ to 2 cups good but not extravagant red Burgundy or Côtes-du-Rhône wine
4 tablespoons olive oil
1 large onion, coarsely chopped
2 cloves garlic, peeled and lightly crushed with the flat side of a chef’s knife
4 sprigs fresh flat-leaf parsley, plus 2 tablespoons minced parsley, for sprinkling over the potatoes
1½ teaspoons thyme
1 large bay leaf
4 or 5 black peppercorns, crushed
2 slices bacon, diced
10 pearl onions, peeled
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
¼ cup brandy
1 cup beef stock
2 shallots, peeled and lightly crushed with the flat side of a chef’s knife
1 strip (about 2 inches long and 1½ inches wide) orange peel, dried in the oven at 325°F for 8 to 10 minutes
2 tablespoons (¼ stick) unsalted butter
About 10 large white mushroom caps, wiped with a damp paper towel and thickly sliced
8 to 12 small new potatoes, boiled and peeled, for serving

1. Place the beef in a large glass or ceramic bowl and add enough wine to cover it. Add 2 tablespoons of the olive oil, the chopped onion, garlic, 2 sprigs of parsley, ½ teaspoon of the thyme, the bay leaf, and crushed peppercorns, and cover the bowl with plastic wrap. Let the beef marinate at room temperature for 3 to 4 hours, or in the refrigerator for 6 to 7 hours. If you are marinating the beef in the refrigerator, remove it 30 minutes before proceeding with the recipe.

2. Heat the remaining 2 tablespoons of olive oil over moderate heat in a heavy 2-quart pot or Dutch oven, preferably of enameled cast iron or another nonreactive material. When the oil is hot, add the bacon and cook until lightly browned, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel—lined plate to drain.

3. Add the small white onions to the hot fat and cook over low heat until browned on all sides, about 5 minutes, shaking the pot frequently so the onions brown evenly. Transfer the onions to a bowl and set them aside.

4. Remove the marinated beef from the bowl and pat it dry thoroughly with paper towels. Strain the marinade, discarding the solids, and set the marinade aside. Increase the heat to medium, then add the beef a few pieces at a time to the hot fat, browning them on all sides. Transfer the pieces of beef to a separate bowl as they brown, adding more to the pot until all of the beef is browned. Do not crowd the pot, or the beef will steam and not brown.

5. Return all of the browned beef to the pot and season it with salt and pepper to taste. Stir in the flour. Cook the beef over low heat, stirring gently but constantly with a wooden spoon, until the flour is absorbed, about 5 minutes.

6. Add the brandy to the pot and, as it simmers, use a wooden spoon to scrape up the brown bits from the bottom of the pot. Let the brandy boil briskly until it evaporates. Pour the strained marinade into the pot along with the beef stock, shallots, the remaining 2 sprigs of parsley, 1 teaspoon of thyme, and the dried orange peel. Cover the pot tightly and let simmer gently until the beef is almost tender, about 2 hours.

7. Melt the butter in a saucepan over low heat. Add the mushrooms and cook them until they give up their liquid and turn golden, about 7 minutes. Add the mushrooms to the pot along with the reserved onions and drained bacon pieces.

8. Cover the pot and let the meat simmer over low heat until it is thoroughly fork-tender, 30 to 40 minutes. Turn off the heat and let the stew stand for about 10 minutes, then skim the grease off the surface. Taste for seasoning, adding more salt and/or pepper as necessary. Return the pot to the stove and let the stew come to a boil just before serving.

9. Serve the stew with the boiled new potatoes sprinkled with the minced parsley and, of course, a good red Burgundy wine. Any other kind would be blasphemy.

Excerpted from “1000 FOODS TO EAT BEFORE YOU DIE,” Copyright 2014 by Mimi Sheraton. Used with permission of Workman Publishing Co., Inc. New York. All Rights Reserved.

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