New York Times Beef Bourguignon Recipes

JULIA MOSKIN'S BEEF BOURGUIGNON

Steps:

• In a heavy pan over medium heat, heat oil. Add onions and bacon and cook, stirring, until browned. Remove them and set aside; leave fat in pan.
• Add beef and brown on all sides (work in two batches if needed to avoid crowding).
• Sprinkle browned beef with flour, stir until browned and add stock. Stir, scraping bottom of pan, then add reserved bacon and onions, the wine and bouquet garni. Season with pepper.
• Simmer very gently for 2 hours.
• Add mushrooms and cook 30 minutes more. Season with salt and serve. Or, even better, reheat and serve the next day.

BEEF BOURGUIGNON

Steps:

• Put oil in a Dutch oven or casserole that can later be covered; turn heat to medium. Add bacon, and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add meat, and turn heat to medium-high. Cook, turning cubes as they brown and sprinkling them with salt and pepper, until meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
• Turn heat to medium, and add onions, thyme, bay leaves, garlic and parsley, with more salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes. Add wine, and let it bubble for a minute, then return meat to pan.
• Cover and adjust heat so mixture simmers gently for about an hour, then add mushrooms, onions and bacon. Re-cover, and cook until tender, adding a little more liquid if mixture threatens to dry out. Depending on meat, dish could be done in as little as 30 minutes more, or three times as long. Taste and adjust seasoning, then garnish and serve, or cover and refrigerate for up to 2 days before reheating.

CRAIG CLAIBORNE'S BEEF STEW

Steps:

• Cut the meat into two-inch cubes.
• Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
• Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
• Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
• Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

THE DUCHESS OF DEVONSHIRE'S BEEF BOURGUIGNON

Steps:

• Preheat oven to 350 degrees. Pat stewing beef dry. Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary. Remove meat with a slotted spoon as it cooks.
• Add carrot and onion to drippings in the pan and sauté until golden. Add the garlic, salt and pepper and sauté for 1 minute. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Add meat and mix well. Stir in wine gradually until flour is blended. Add bouquet garni and heat to boiling. Cover and bake 1 1/2 to 2 hours, until meat is tender, lowering heat to 300 degrees after 1 hour and adding a little water if the liquid is below the level of the meat.
• While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute. Drain and rinse with cold water. Snip tops of onions with kitchen scissors, pull back skins and trim them off at roots. Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter. Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated and the onions are coated with a caramelized glaze, for about 45 minutes. Set aside.
• While onions cook, cut bacon crosswise into 1/4-inch wide pieces. Fry in a skillet over medium heat until browned and crisp. Remove bacon to a bowl and brown mushrooms on both sides in drippings. Add mushrooms to bacon and set aside.
• When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan. If cooking liquid is thin, boil it until it thickens to a coating consistency. Return the stew to the pan and adjust seasoning. Add onions, bacon and mushrooms and pour on liquid. Heat through. Serve with the potatoes or noodles.

MUSHROOM BOURGUIGNON

Steps:

• Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
• Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
• Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
• Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.