Gastronomy: Compliment Fall with Classic Beef Bourguignon

Beef Bourguignon is a well-known French stew made of Burgundy wine-braised beef. What was once a traditional dish for peasants has become classic haute cuisine and a staple in many restaurants around the globe. For many, it is a favorite dish to offer for special holiday occasions, as it's rich on flavor, warm in comfort, and wonderfully festive.

There is no better time than fall to share this recipe, when comfort foods compliment the change in season. The next time the air is crisp and you search for your worn-out, winter chili recipe, put on a fire, crack a bottle of red wine, and try Bourguignon instead. This rich, flavorful dish is sure to bring warmth to the coldest of fall days.

Beef Bourguignon

4 lbs large-cube stewing beef
1 large onion, finely chopped
1 bottle red wine (preferably Burgundy, like Pinot Noir)
4 c beef stock
4 thick slices bacon, cubed
1 T olive oil
6 large carrots, peeled and roughly cut
4 T unsalted butter
1 large pack button mushrooms, sliced
2 T flour
3 large garlic cloves, minced
4 sprigs Thyme, chopped
1 small bunch of parsley, chopped
Salt and pepper to taste

Preheat oven to 325 degrees. In a large, cast iron pot brown bacon; remove with slotted spoon and set aside. Pat beef dry and brown batches in bacon grease and 1 T of butter, making sure not to over-crowd the meat; reserve meat with bacon. Add olive oil to pot and sauté onion and carrots until onion is translucent and carrots soften, about seven minutes. Mix in beef and bacon. Add wine, 2 cups stock, garlic and thyme. Bring to a simmer and transfer to oven for approximately four hours. Check liquids after 2 hours and add reserve stock as needed.

Sauté sliced mushrooms in 1T butter about one hour before serving; add to pot.

Combine remaining butter and flour in a bowl. When meat is tender, remove from oven and place on stovetop over medium heat. Add flour/butter mixture and bring to simmer to thicken sauce. Add salt and pepper to taste.

Serve over boiled, buttered potatoes or with crusty bread. Garnish with parsley. Serves 8.

Gastronomy: Beef Short Rib

It is no surprise to anyone who knows me that autumn is my favorite season—the crisp smell that lingers in the air, leaves crunching beneath your feet, pumpkins, heavy ales, cozy sweaters and one-pot-meals. Today was the first day that the air changed, indicating that fall has finally arrived. It is the kind of day when the rain lingers, the air is visibly colder, and for the first time in months, you need a sweater. I thought it would be the perfect night to make my family one of my favorite one-pot-meals, beef short rib.

Growing up, I always thought marbleized fat in meat was horrible. It turns out, when you are making a slow cooked, one-pot-meal, “fatty” cuts of meat like a pork shoulder or beef short rib actually make incredibly savory, tender dishes. It’s the kind of food that is perfect for a fall day, incredibly easy, and truly has the ability to warm the soul. Cheers to autumn!

Slow Cooked Beef Short Rib Recipe

4 lbs beef short rib
2 c red wine
2 c beef stock
2 c sliced, button mushrooms
4 T flat leaf parsley
4 cloves garlic, minced
1 large shallot, finely chopped
Sea salt and fresh ground pepper
Olive oil

Preheat oven to 250 degrees. Season short rib with salt and pepper. Heat a small amount of olive oil in a large Dutch oven over low heat. Add shallots and sauté for 5 minutes. Add garlic, cook 2 more minutes. Add short rib, 2 T parsley, mushrooms, wine, and stock. Bring to simmer on stove top. Cover and move to oven. Cook for about 6 hours or until tender. Remove from oven and skim fat. Plate and ladle sauce and remaining 2 T parsley over the top.

Serve with warm, crusty bread and a terrific ale. I recommend a domestic Blue Moon Harvest or a mouth-watering Belgian brew for fall.

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