Our latest trip to the heart of Burgundy – Dijon and the communes of Beaune – included dozens of meals at local bistros and family-run establishments. While the food was extraordinarily varied and delicious, there are several things in particular that I absolutely love about eating in France. First, a meal includes a full range of courses, often offered as a “formula” or “menu” which involves choosing an entree (starter), plat (main course), and a dessert (often with a cheese plate on offer), all for a reasonably set price. No, this is not just for dinner, but lunches include formulas and multiple dishes, as well.
Second, as opposed to the typical American lunch of sandwiches and burgers, a French lunch is a full and true meal. Sure, you can find salads with warm chevre (goat cheese), but this is typically a starter and your meal will also include a hot dish of volaille (poultry), seafood, or beef along with a range of sides, and is followed by a dessert and espresso. Meals take place over the course of an hour (or two) when shops and businesses close to allow employees to rest and dine.
And finally, wine by the glass or carafe (pichet) appears to be standard – whether it be lunch or dinner. We all know that wine enhances both the food and the culinary experience, so why can’t we adopt these culinary traditions in the U.S.?
And so this brings me to my first blog recipe. The standard dish of Burgundy. Found on nearly every menu in the Burgundy region. Boeuf Bourguignon is a regional specialty and delicious, hearty dish that can be served at both lunch or dinner. Every establishment takes a unique take on this regional fare, but it is always a rich and flavourful choice. While some restaurants serve Boeuf Bourguignon in a ‘pot roast’ style, served in its own cast iron bowl in a thinner broth of beef stock, my favorite recipes include a thicker and richer version, heavy with herbs and flavours that necessitate a full day (if not more) of slow-cooking.
While it may be easy to throw pieces of beef chuck into a crock pot and add in some wine and herbs, to truly develop the rich, dark flavours made famous in the Burgundy region, requires time, effort, and high-quality ingredients. Please find my preferred recipe below, keeping in mind that fresh ingredients and high quality wine will create more distinct flavors and textures.
Ingredients:
1/2 cup lardons (fatty ham) or 5 strips of bacon
2 lbs beef, cut into chunks
1/4 cup flour
2 cups of pearl onions or 1 large onion, coarsely chopped
1 lb of mushrooms – coarsely chopped.
6 large carrots (4 chopped for the dish and 2 steamed separately for the sauce)
2 potatoes
8 cloves of garlic (peeled)
3 cups of beef broth
1 bottle of Burgundy wine (or quality Pinot Noir)
1/4 cup of Fresh Thyme
1 Sprig of Rosemary
3 Bay leaves
2 Tbs tomato paste
Salt and pepper to taste
Very generously Salt and pepper beef the day before.
Cook lardons or bacon in a large cast iron skillet. Remove lardons/bacon and add the beef. Brown beef chunks over high heat until sides are deeply browned. Remove from pan. Over low heat, add onions and spices and cook over low heat for 3 minutes. Add 1/4 cup of cognac and reduce. Stir in flour. Add beef broth, wine, vegetables, tomato paste, and garlic. Add beef and lardons/bacon and cook over low heat for 4-6 hours or until tender and sauce has thickened. Add salt and pepper to taste.
One secret I learned to create a thick and flavorful gravy is to separately steam 2 large carrots and then mash or puree before adding to the sauce. You can also add in a Tablespoon of dark brown sugar to the puree, based on personal taste. This adds thickness and sweetness to the dish.
Combine carrot puree to the sauce and stir until a thick uniform gravy remains. Serve in a wide bowl with a baguette.
