This classic recipe is sped up by using a pressure cooker to simmer the beef, which also seals in flavor. A crock pot, left on low all day, can also be used (or cooked in a low-heat oven). With a few extra ingredients, like carrot, red wine and tomato paste, a simple Beef Bourguignon can be made for variety. Serves 6.
INGREDIENTS
- 2 lb. beef, boneless chuck roast or similar cut
- Oil or butter, as needed, for browning (coconut or olive oil)
- 3 c. beef broth (or substitute chicken broth)
- 2 bay leaves
- 1 medium onion
- 3 garlic cloves
- 1 tsp. thyme
- 3 TBS. flour
- 1 lb. mushrooms
- 1 tsp. salt (less if using salted broth)
- 1/2 c. sour cream or yogurt
- 12 oz. wide egg noodles
PREPARATION
1. Cut into 2″ cubes: > 2 lb. chuck roast
2. Get a large iron skillet quite hot. Brown beef cubes in a little olive oil in the skillet—don’t crowd the pan or the beef won’t brown. As pieces get browned, add to oven-proof pot, crock pot, or pressure cooker, if available. Set skillet aside to use for cooking the onions.
3. Microwave (or heat on stove) until hot: > 3 c. beef or chicken broth > 2 bay leaves
4. Add hot broth to the pot/pressure cooker. Cover the pot; let beef cook until tender. This will take 2 1/2 to 3 hours in a 375 degree oven, or 8 hours or so in a crock pot on low heat, or 40 minutes at medium pressure in a pressure cooker. While beef is cooking, sauté onions in the skillet used to brown the beef. To hot skillet, add: > Olive oil as needed > 1 lg. onion, chopped
5. Turn heat down, cooking onions slowly, until sweet and tender. At this point, the pan of onions can be refrigerated until beef’s done cooking, if using the oven or crock pot. When ready to assemble the dish, continue with remaining steps. To the cooked onions, add: > 3 garlic cloves, minced > 3 TBS. flour > 1 tsp. thyme
6. Mix garlic, flour and thyme into the onion until smooth. Set aside. In separate pan, sauté mushrooms. Don’t crowd the pan or they won’t brown. Do batches, adding browned mushrooms to the onion/garlic/flour pan. Use: > 1 lb. mushrooms, sliced
7. When meat is done, pour some of the liquid into the onion/mushroom/garlic/flour pan. Mix until smooth, then add remaining liquid. Turn pan on and bring almost to a boil, so that the flour will thicken it. Cook for 2 minutes. Mixture should look saucy (boil it longer to reduce liquid if it’s too thin). Add last: > salt to taste (1 tsp. or so) > 1/2 c. sour cream or yogurt
8. Serve over cooked pasta, garnish with chopped parsley.
