Bob's Beef Bourguignon
This meal is wonderfully rich with velvety mouth feels and tart balancing notes. The bourguignon provides a wonderful combination of beef, mushroom and caramelized onions balanced by the rounded tartness of the wine sauce. The creamed spinach with its nutmeg and cheese is aromatic, slightly tart and herbaceous.
I paired two different beers with this meal, both working very nicely and either would hold up well throughout a long, relaxed winter meal:
The Shed Brewery Rugged Mountain Brown Ale. Described as an English-style strong ale, this is a winter-time favorite. Malt forward with just enough hop bitterness to dry -- making a nice foil to bready caramel flavors up front. This beer complimented the earthy components of the meal. Especially noteworthy was the interplay of the creamed spinach with its nutmeg and parmesan as it combined with the malty brown ale. Since this offering from Shed has a less creamy mouth feel than some other English Ales, the creamed spinach rounded the experience of the two out well.
Mystic Brewery Saison Renaud. This Farmhouse Ale paired really well with the meal. It was both crisp and malty. The spicy (white pepper and coriander) and fruity (green apple and champagne grape) qualities paired well with all components of the meal.
.5# thick cut smoked bacon diced
3.5 pounds beef chuck cut into 1.5” cubes
2 tblsp. extra virgin olive oil
Freshly ground black pepper
2 large Spanish or yellow onion peeled, cut and thinly sliced
3-4 large carrots peeled and cut on diagonally into ¼” slices
3 cloves garlic minced
1 bottle Burgundy wine (can substitute Chianti)
1 cup Brandy
2.5 cups beef broth
2 tblsp. tomato paste
8 large sprigs of fresh thyme trimmed and chopped fine (or ½ tsp. dried)
3 bay leaves
4 tblsp. flour
5 tbslp. Butter softened, room temperature butter
1.5 pounds mushrooms cut into quarters
1 pound frozen pearl onions, thawed
2 tblsp. butter
Trim the beef and pat dry on all sides with paper towels so the meat will brown well. Season the meat with Kosher salt and freshly cracked black pepper.
In a heavy large pot, slowly brown the bacon in the olive oil. When done, remove the bacon with a slotted spoon and reserve; leaving the hot fat in the pan. In small batches, brown the cubed beef on all sides in the hot oil, reserving the browned beef on the side until all is done.
Add the onions to the pot and sauté, on low heat, until translucent and then add the carrots. Continue to cook until the onions and carrots are slightly golden brown, then add the garlic and cook for about 30 seconds.
Add the brandy and cook for about a minute. Add the bottle of wine, beef and bacon back to the pot. Bring to a simmer then add the tomato paste, thyme and bay leaf. Cover and place the pot in a 350 degree oven for about 75 – 80 minutes until the beef is very tender.
While the beef is cooking, sauté the mushrooms in 2 tablespoons of butter, tossing regularly until the onions are golden brown. Add the mushrooms and continue to cook until the mushrooms lightly brown. Add the combined onions/mushrooms to the beef and continue to cook.
Combine the flour and softened butter in a bowl and blend with a fork.
When the stew meat is tender remove from the oven and carefully strain the broth into a separate sauce pot. Bring the liquid to a simmer and add the butter/flour mix, whisking constantly unit the liquid begins to thicken. Simmer on low heat for about 15 minutes, season with salt and pepper. Add the thickened broth back to the stew and mix well.
2 pounds fresh spinach stems trimmed and washed well large chopped
2 tblsp butter
1 yellow onion finely chopped
2 cloves garlic minced
2.5 cups heavy cream
1/2 tsp. nutmeg
2 oz. cream cheese
½ cup freshly grated Parmesan cheese
1 tsp. salt
1.2 tsp black pepper
Bring a pot of water to boil with about 2 tablespoons of salt. Add the spinach and cook for about 30-45 seconds. Strain into a colander and rinse with cold water. Squeeze excess water out of the spinach and set aside.
In a large sauté pan, saute the onion in butter until translucent. Add the garlic and cream and bring to a simmer for about 5 minutes until the cream begins to thicken. Add the cream cheese, nutmeg, salt and pepper and whisk while the mix simmers. Add the spinach and toss with the cream until the spinach fully wilts (about a minute). Add the parmesan cheese and serve.
2.5 pounds golden russet potatoes peeled cut in half and sliced ¼” thick
2 tblsp. Olive oil
2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ tsp garlic powder
1/8 tsp. smoked chili powder
Place a large sheet pan in a 425 degree oven, heat for about 10 minutes
Toss the potatoes with the oil and seasonings
Spread the potatoes out over the hot sheet pan into a single layer. Roast the potatoes for about 15 minutes toss and continue roasting until the potatoes are golden brown, about another 20 minutes.