Beef Bourguignon – 2022 Red Carpet Menu for Oscar®!
It’s the 2022 Red Carpet Menu for Oscar®! For The Power of the Dog, it’s The Power of the Bourg!
It’s our first Red Carpet Stew that ties right into our Mid-Century Dinner Party!
This film is yet another Netflix offering that allowed you to turn your home into the local cinema! Is it a feel-good movie? Oh no it is not! Were the performances incredible? Oh yes. The whole film is gorgeous in the space it occupies. Leave it to Jane Campion to not only present a rich story, but to make you feeeel it as you watch it. That’s some feat especially when most people were watching from their homes where there are distractions after distractions that could instantly scoop you out of the movie.
This story is one that is upsetting on so many levels. Fear, joy, revenge, madness, secrets, treachery. And that’s just a few of the plots and subplots throughout. But presented in such subtle, easy, non-aggressive ways overall. It’s a mind game. Clever ending. And certainly lots of ingredients in this pot of cinematic excellence!
I considered having the movie take place on a cattle ranch a gift to me. One “must” ingredient! Bingo! And then, I knew it was going to need to be a bit boozy (just like Kirsten Dunst’s character) or just use alcohol to be burned off. So as I stewed about how to take that information and tweak the film’s title, it became a jaunty “bourg”!
And does it ever have powers. It heals what ails you. It is rich but not clawing. The flavors all sing their own song but then create the most lovely harmony as you devour it. Each layer of flavor just intensifies and makes you more excited for it to be done. I always think of Julia Child with this one, and I remember seeing reruns of her show as a kid. Her recipe was a bit more complicated, as most were. We know that one of my great traits is simplifying recipes as much as I can without compromising flavor. I love to cook but I’m not a fan of being “stuck” once a dish is begun.
The final additions are what add that “je ne sais quoi” to the whole thing. The pearl onions and those buttery mushrooms… WOWZA! I can’t begin to explain it. You’ll just have to make it and see for yourself.
There’s never a bad time for this stew. It is life-affirming. I don’t know if I think that of The Power of the Dog, but I am so grateful that it brought me to create this incredible dish!
Happy Oscars!
Annette
Beef Bourguignon
Ingredients
- 3 tbsp olive oil
- 6 slices thick bacon cut in half
- 3 lb beef cubed & pat dry
- 1 onion chopped
- 2 large carrots chopped
- 3-4 garlic cloves quartered
- salt & pepper to taste
- 2 tbsp tomato paste
- 2 tbsp flour
- 3 cups red wine
- 3 cups beef stock
- 1 bouquet garni (herb bouquet) 4 sprigs thyme, 4 sprig parsley, 2 bay leaves
- 1 cup pearl onions
- 2 tbsp butter
- 1 lb white mushrooms quartered
Instructions
- In a large heavy pot, heat oil on medium heat then sauté bacon until lightly crisp and set aside.
- Add beef to the pot in batches, browning on all sides ((don’t overcrowd). Set aside with the bacon.
- Add onions and carrots to the pot and sauté until softened, about 3 minutes. Add garlic and lightly brown. Drain any excess fat.
- Add bacon and beef back to the pot. Season with salt and pepper, add tomato paste, then sprinkle in the flour and stir. Cook for 4-5 minutes.
- Add beef stock and wine, just covering the meat and vegetables. Add the bouquet garni and pearl onions. Give it a stir and cover. Bring to a boil then simmer on low heat stirring occasionally for 1-1/2 to 2 hours, or until the meat is fall-apart tender.
- About 10 minutes before the stew is done, prepare the mushrooms. Melt butter in a sauté pan and add mushrooms with salt & pepper, cooking until they’ve browned.
- Add to the stew and adjust seasoning as needed. Let simmer 5-10 minutes more, remove the bouquet garni, and serve.
