If you follow along on Instagram - you may already know that I recently invested in my very first piece of Le Creuset enameled cast iron piece. My sister and mother had gifted me some money for my birthday last December - and YES! I held onto for this long. I really wanted to use it to purchase something that would a) last b) I would use regularly c) have meaning. So when I decided to get back in the kitchen on a regular basis - I knew a piece of cookware was it. To break in my new Le Creuset French (Dutch) oven ... I decided a grown up version of beef stew - aka Beef Bourguigon - was going to be the meal!!
Though I have made this meal before (not using a Dutch oven) ...
using the Le Creuset allowed me to do it all in one pot - as it goes from stove to oven seamlessly. I'll share more on the French (Dutch) oven in a future post - for now let's get back to cooking ...
3-4 lb boneless stew beef (I used sirloin tip) cut in large chuncks
2 TBsp olive oil
2 large carrots peeled and quartered
1 medium - large onion peeled and quartered
4 cloves garlic - gently crushed
1/4 C. flour
1 bottle red wine - minus one glass (optional)
4 C. beef broth
1 bouquets garni (see below)
1-2 TBsp olive oil (optional)*
8 slices of bacon roughly cut
30-40 baby onions
1 lb white button mushrooms (I used portobello)
1/2 C. water
salt and pepper to taste
Bouquets garni is made using bay leaf, parsley stems and thyme - wrapped with cooking twine.
Create the Magic ...
Prior to starting bring meat to room temperature for 20 minutes. Heat olive oil in a large pot (that can go from stove top to oven). Working in batches brown meat on all sides, setting aside as it is done. When all the meat is done, cook carrots and onions to same pot until tender and lightly golden. Add garlic - cook additional minute; add flour - cook additional 2 minutes. Add wine and broth to pot stir - add bouquet garni.
Return meat to pot, cover and transfer to oven - for about 2 hours - until meat is very tender.
If you opted to minus a glass from the bottle ...
Enjoy it, as you prepare the garnish ;)
*Brown bacon in a pan and set aside. Add small onions, and brown all over, - set aside. Brown mushrooms and set aside. Deglaze pan with 1/2 C. water, reduce, and pour over garnish. Let stand - until beef is done.
* use olive oil if you wish adding a little - when cooking bacon, onions, mushrooms.
When meat is tender ... remove pot from oven - remove meat and set aside. Strain the stock, discarding the vegetables. Pour stock back into pot and bring to boil until thick enough to coat a spoon.
Return beef and garnish to pot. Cover and simmer until onions are tender and the flavours have blended - about 10-15 minutes. Season with salt and pepper to taste.
Serve with crusty French baguette or olive & rosemary crusty bread ...
Side notes: On occassion I have served leftovers over mashed potatoes, rice and pasta to help stretch the leftovers. - and have also added frozen peas during the last 10 minutes of simmering - before serving.
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