Beef Bourguignon Stew

This is a classic dish which is a family favourite.  We serve it every year for my husband's birthday.     Use our sauce as a starter to create the dish for 6 people.   It will give you the essential spices and the basic flavours, but for this dish you will need a longer simmer time than indicated on the recipe.

Begin preparing at least 3 hours in advance of meal.

Ingredients: 

1 package Taste of Niagara "Beef Bourguignon" Sauce Mix

Up to 2 # of Eye of the Round Roast cut into cubes ( 3 cm squared)

3 Tbsp either bacon drippings or grapeseed oil (or high-quality oil, but not butter)

2 Cups beef broth ( or a high-quality bullion like Knorr)

2 Cups bold red wine

1.5 Tbsp cornstarch

Salt and Pepper to taste.

12 to 18 mushrooms (cut into bite-sized pieces if necessary) 

1 Tbsp Butter

1 Tbsp Grape Seed Oil

Instructions:

Sift the sauce mix so that the solid pieces are separated from the powders.  Place the solid remaining pieces in:

either a casserole that can be covered and placed in the oven
or a heavy bottomed pan that can be covered and left to simmer on the stove top
All of your ingredients will end up in this pan so it needs to be able to hold 8 to 12 cups.   

Add the recipe's recommended 1.5 cups of water to let these vegetables re-hydrate. 

After your beef is cut.   Toss it in the Beef Bourguignon dry sauce mix which was sifted out of the solid ingredients.     Rub the mix into the beef to coat it thoroughly.   

Heat a frying pan with half of your fat.   The better the quality of the fat the better the taste.  I typically use the bacon drippings, but grapeseed oil works great.    

Place the beef in the pan in batches.  Do not cover more than 2/3 of the pan or the beef will boil instead of brown.    Brown the beef on each side (typically you only have to flip it once.   You want to be sure it browns without overcooking or boiling it.    Once the beef is cooked remove it to the dish with the soaking vegetables.  

Since the beef is coated you may end up with some coating stuck to the bottom of the pan.   If this is the case, deglaze the pan by pouring a half a cup of beef broth into the pan and stirring while scraping the bottom of the pan until it is clear of residue.    Pour this mixture of drippings and broth over the cooked beef that has been set aside.   

Repeat this frying process until all of the meat is cooked and placed in the casserole or the pan that it will either simmer in or bake in.    

Add the remaining beef broth and the red wine to the pan with the meat and re-hydrated vegetables.     Bring to a simmer and cook on a low heat for at least 2 hours.    

When the wine has mellowed and the beef is tender and you are about 20 minutes away from serving your meal do the following.

If the sauce needs thickening - it should be the consistency of gravy or stew.   Mix the corn starch with and equal amount of cool water.   Stir it into the gravy and continue simmering and stirring until the mixture thickens - about 3 minutes.  

Clean the mushrooms and saute them in a combination of 1 Tb butter and 1 Tb Grape seed oil.   The same rule applies to mushrooms as does beef.  Do not crowd them in the pan.   Do not cover more than 2/3 of the bottom of the pan or the mushooms will boil instead of fry.    You want them lightly browned.   Once browned add them to the thickened beef stew.  

Serve over: 
6 servings of mashed potatoes
or
6 servings of egg noodles.
As a side dish serve a brightly coloured vegetable; carrots or green beans are our family favourites to go with this dish.