Classic French Beef Stew
- 1 teaspoon salt
- 1 bay leaf
- 4 tablespoons butter
- 2 cloves garlic crushed
- salt and pepper to taste
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 (10.5 ounce) can beef broth
- 3 cups burgundy wine
- 2 tablespoons brandy
- 2 onions, thinly sliced
- 2 carrots, chopped
- 1 sprig fresh parsley
- 1 clove garlic crushed
- 10 whole black peppercorns
- 2 pounds cubed beef chuck roast
- 4 tablespoons olive oil divided
- 1/4 pound bacon cubed
- 2 onions, chopped
- 1 pound fresh mushrooms sliced
- Carbohydrate 13.4892618094382 g
- Cholesterol 15.2515625065405 mg
- Fat 7.78576519078989 g
- Fiber 1.93617559545475 g
- Protein 2.89330097445752 g
- Saturated Fat 3.93739901559035 g
- Serving Size 1 1 Serving (339g)
- Sodium 106.97087500939 mg
- Sugar 11.5530862139834 g
- Trans Fat 0.579105121175151 g
- Calories 195 calories
Step-by-step
- For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
- Preheat oven to 300 degrees F (150 degrees C).
- For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
- In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
- Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
- Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
- Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
- About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Beyond the Ingredient List
Recipes list components, but they rarely explain chemical transformations. Submerging beef chuck in burgundy wine and brandy for two days initiates acid tenderization. Acidity breaks down tough connective tissue long before heat enters the equation. Tannins in the wine interact with lipids from the bacon and beef chuck, binding compounds that soften heavy protein structures. Dry the meat thoroughly with paper towels before searing. Surface moisture generates steam, preventing the crucial Maillard reaction required for deep flavor development.
The Science of the Braise
Deglazing the skillet with marinade dissolves fond, the caramelized browned bits stuck to the pan. This process incorporates complex umami compounds back into the liquid. Cooking at 300 degrees F allows collagen to melt into gelatin without seizing the muscle fibers. Gelatin provides the velvety mouthfeel characteristic of proper stews. Whisk the flour paste thoroughly into the broth to prevent lumps before the dish enters the oven.
The Second-Day Peak
Complex dishes improve after refrigeration. Flavor molecules continue binding during overnight storage. Reheating the stew gently melds the aromatic profile of garlic, onions, and mushrooms. Cool the baking dish rapidly before transferring it to the refrigerator for storage up to four days. Reheat slowly on the stovetop over low heat to avoid overcooking the beef.
