The Richmond Register

Lifestyles & Community

October 31, 2012

Stews just right for cooler weather

The Food Dude



Boeuf bourguignon

3 lbs. lean beef chuck, cut into 1 1/2-inch cubes

Salt & pepper


1/4 cup butter

1/4 cup cooking oil

8 slices bacon, chopped into small pieces

2 cloves fresh garlic, minced

5 carrots, chopped into 1 1/2 inch pieces

2 large onions, finely chopped

1/4 cup fresh parsley, chopped

1 tsp. dried oregano

2 cups red Burgundy wine

1 T butter

1/2 lb. frozen pearl onions

18 small whole mushrooms

2 bay leaves

dash paprika

dash fresh celery seed

Coat the beef in flour that has been seasoned with salt and pepper and brown in a stew or soup kettle on all sides in the 1/2 cup melted butter and 1/2 cup oil. In a large fry pan, cook the bacon until crisp. To the bacon, add carrots, chopped onion. Garlic and parsley, and sauté until the onion is golden brown. Drain off the grease and add to the beef. Add the two cups of burgundy, using more, if necessary, to cover the meat, then add the oregano, bay leaves, paprika, celery seed and stir well. Cover and simmer atop the stove for two hours, stirring occasionally to prevent sticking. Melt 1T butter in a fry pan and add the pearl onions, sautéing until golden, then add onions to the stew. In the liquid remaining in the fry pan, add the mushrooms and cook until limp. Add mushrooms to the stew and continue to simmer for about 1/2 hour more, or until the onions are tender.

Serve over rice.

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