Beouf Bourgenon

Serves: 4

Restaurant or Chef: Giant Eagle Market District

Air Date: 1/16/14

Recipe:

Ingredients:
2 lbs. Certified Angus Beef Chuck Stew (1 cubes)
1 c. Muir Glenn Tomato Paste (optional)
500 ml Cte du Rhone (the best you can find, this dish cannot be made with cooking wine)
1 lb. Carrots, small diced or processed
1 Medium White Onion, sliced thin from root to stem
1 lb. Market District Smokehouse Bacon, cut into strips (lardons)
1 t. Dried Thyme or 2 Sprigs of Fresh
2 pkg. Farmers Market Sliced Mushrooms
2 T. Canola Oil
~Kosher Salt
~Market District Beef Stock
~Water
Directions:
1. Find a heavy bottomed wide pot with a lid or a slow cooker.
2. Turn the heat up to high and after some 2 minutes add the sliced onions. Reduce the heat to medium high. If using a slow cooker this will have to be done in a wide saut pan. (This is about sweating the onions before the saut. Most chefs dont know how much flavor you can get from an onion and sweating away its water leaves behind only the sugars and oils, no sulfur dioxide.)
3. After the onions are clear and quite soft but not brown, add the olive oil, carrots and bacon lardons.
4. Cook for about 5 minutes over medium heat until the carrots are bright and soft and the onions are lightly browned and starting to caramelize.
5. De-glaze the pot with the wine. (I cannot stress the importance of the quality of the wine enough. There is no such thing as cooking wine.)
6. Add in the tomato paste if using and whisk until smooth and thick.
7. Cook over medium heat for about 8 minutes to remove some alcohol and toast the paste.
8. Sear the beef in a separate pot with just enough oil to cover the bottom of the pan. (You are looking for a beautiful dark wood color all over the cubes.)
9. Add the beef to the main pot. Cover with of beef stock and of water and kosher salt to taste. Remember that this is a long cooking dish and that the flavors will concentrate and intensify so err on the side of conservative salting.
10. Stir well and set to simmer at medium low.
11. Simmer for about 1 and a half hours, adding more stock if it gets too thick, stirring every 5 minutes to avoid sticking and to cook as evenly as possible.
12. After 1 and a half hours, take out a cube of beef. You are looking for an intact cube that is very tender but not shredded like Yankee pot roast. It should be well seasoned by the bacon and you can now adjust the seasoning of the sauce.
13. Add in the mushrooms and cook until they are tender and you can taste them in the sauce.
14. Serve in big rustic bowls with egg noodles or spatzle with glazed vegetables and minced chive garnish.
15. Congratulations! You have just made a classic French Country Pot Roast!

Fox 28 :: Giant Eagle Market District Lunch Spot - Beouf Bourgenon