Thanks to Le Creuset and to Chef Floyd Cardoz to whom this recipe is credited. Can we think of a French beef recipe that is more classic than Boeuf Bourguignon? Moi, non!
This recipe is a perfect welcome to the fall season which we have started to greet here in the Pacific Northwest. My stove will soon be bubbling with stews and winter soups to warm us all at home. Schools for our kids are in full swing. My young daughter started her new school here in Seattle. A new journey, some would say.
While my daughter went off to camp with her class, – building boats in Port Townsend -, my husband and I enjoyed an evening at the movies. What movie? We chose ‘100-Foot Journey,’ based on a novel where an Indian family of restauranteurs begins a new journey in France. From beginning to end this movie captivated my senses. I have bought the book and decided to cook a couple of their highlighted recipes. Boeuf Bourguignon à la Hassan.
Widely known to the culinary world, Julia Child included this recipe in her book Mastering the Art of French Cooking. She describes the dish, sauté de boeuf à la Bourguignonne, as “certainly one of the most delicious beef dishes concocted by man.” Slow cooking. It requires patience, as it will go into the oven for 2 1/2 hours at 325 degrees. It is better the following day, so it can be prepared ahead of time. Traditionally accompanied by boiled potatoes, I leave you with a stew to awake all senses with the aromas of spices found in Indian cuisine. The twists of the dish à la Hassan include cloves, cumin, mustard seed, root ginger, bay leaf, garlic, brown sugar, … a heady mix for the perfect culinary experience while sitting in front of the big screen next to your loved one.
This newly created Boeuf Bourguignon takes us to a new dimension where
French and Indian cuisines mingle as one. Your little ones would love it as it isn’t spicy – just mild and perfect! Bon appetite!
- 2½ pounds boneless beef short ribs, fat removed and cut into 1½-inch pieces
- Salt and pepper
- ¾ cup all-purpose flou
- 4 tablespoons canola oil
- 6 ounces applewood-smoked bacon, cut into ¼-inch pieces
- 18 small pearl onions, peeled
- 18 baby carrots, peeled and cut in half
- 18 baby turnips, peeled and cut in half
- ½ pound chanterelle mushrooms, cleaned, trimmed and cut in half
- 2 tablespoons butter
- 4 cloves in an herb infuser or herb bag
- 2 bay leaves
- 2 onions, diced
- 1 head garlic, cloves separated, peeled and chopped
- 1½ tablespoons fresh root ginger, minced
- 1 tablespoon freshly ground cumin
- 1 tablespoon ground brown mustard seed
- 2 tablespoons tomato paste
- 1 (750-ml) bottle red Burgundy wine
- 1 quart white beef stock
- 4 sprigs thyme
- ½ teaspoon black pepper, freshly ground
- ½ tablespoon Aleppo pepper
- 2 tablespoons brown sugar
- ¼ cup parsley
- ¼ cup chervil, picked
- Preheat oven to 325 F.
- Season the beef with salt and pepper, then lightly coat with the flour. Bring to room temperature for 30 minutes. Reserve extra flour.
- Place the French oven over medium heat. Add the canola oil and bacon, and cook until the fat is rendered. Remove bacon. Add the short ribs to the pot and sear until lightly colored, taking care not to burn them. Remove the beef.
- Add the pearl onions and cook 2 – 3 minutes. Remove. Repeat this process with the carrots and turnips. Add the chanterelles and saute for 1 minute. Remove and reserve.
- Add the butter to the leftover oil. Add the cloves and bay leaf, and cook 1 minute. Add minced onion, garlic and ginger. Cook 4 – 5 minutes until transparent.
- Add the ground spices and cook 2 minutes more. Stir in the leftover flour and tomato paste. Cook 2 minutes.
- Deglaze the pan with the wine. Bring to a boil. Pour in the beef stock and return to boiling.
- Return the bacon and short ribs to the pan. Bring to a boil, then reduce heat. Add thyme and season with both peppers.
- Place the pot in the oven and cook 2 to 2½ hours.
- Return the onions, carrots and turnips to the pot. Cook another 30 minutes in the oven.
- Remove from the oven and add brown sugar. Remove the cloves, thyme and bay leaves. Return the mushrooms to the pot and re-season with salt.
- Garnish with parsley and chervil before serving.