Boeuf “Bordeaux”

Recipe courtesy of Estate Chef Gretchen Stoops Luongo

4-6

Ingredients

2 ½ pounds beef chuck roast, cut into 1” cubes

4 ounces thick-cut bacon, cut into small strips

2 tablespoons olive oil

1-pound Cepes de Bordeaux/porcini mushrooms (can substitute cremini, if desired)

2 medium onions, large dice

1-pound carrots, large dice

4 stalks celery, cut into ¾” slices

4 cloves garlic, minced

1 tablespoon tomato paste

2 tablespoons all-purpose flour, divided in half

4 ounces St Supéry Andrew Jackson Dollarhide Brandy, divided in half

2 cups beef broth

1 bottle St Supéry Napa Valley Cabernet Sauvignon

1 bay leaf, 3 sprigs thyme, 3 sprigs parsley, tied into a small bundle with string

Salt & Pepper

2 tablespoons fresh parsley, minced

 

Instructions

Place bacon pieces in a room temperature cast iron skillet, then place on the stove over medium heat and cook, stirring occasionally, until bacon lardons are crispy. Remove bacon lardons to a paper towel-lined plate. In the same skillet, place an even layer of beef cubes, seasoned with salt and pepper, and turn heat to high. Sear the beef on one side, about 3-4 minutes, then turn and brown well on all sides. Sprinkle 1 tablespoon of flour over the beef and stir for one minute, evenly coating the beef pieces, cook until the flour starts to turn a light golden color. Remove the meat from the skillet and place it in a large oven-proof Dutch oven, deglaze the cast-iron skillet with 2 ounces of brandy, scraping up any pieces stuck to the bottom of the pan. Pour in ½ cup wine and pour the liquid into the pot with the beef.

Wipe out the skillet and place back on medium-high heat. Add olive oil to skillet, then mushrooms seasoned with salt and pepper, and sauté 7-8 minutes, until the liquid released by the mushrooms has evaporated. Add the onions and garlic and sauté a few more minutes, then add the celery and carrot and sauté, seasoning well and stirring occasionally, until the vegetables wilt and start to get nice and brown. Add the tomato paste and cook a few minutes, until it loses the bright red color. Add the remaining 1 tablespoon of flour and stir to combine, cooking the mixture one more minute.

Repeat the deglazing process, first with 2 ounces of brandy, then a ½ cup of wine. Pour the entire mixture over the beef in the oven-proof Dutch oven.

Stir in the bacon lardons, the remaining wine, the broth, and the herb bundle and place back on the stove. Bring to a simmer, uncovered, then cover and put in a 300˚ oven for 1 1/2 – 2 hours, or until meat is fork tender. Remove herb bundle, then stir in fresh parsley. Serve with fresh bread or over potatoes, noodles, or polenta.

 

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