An Easier Boeuf Bourguignon

There’s this really amazing food blog that constantly fills my google reader with almost daily posts – Ang Sarap. That in itself is a feat because the voice behind it, Raymund, a fellow Filipino residing in New Zealand, is a working man whereas yours truly is currently bumming around (that’ll all change SOON) and I can’t even muster up the gumption to post frequently lately. His blog is filled with recipes I wouldn’t mind trying every single day, so early on I was sold.

Ang Sarap is currently hosting guest posts from food bloggers all around the world, and I’ve been fortunate enough to be part of that tight circle. My guest post is currently up on his site, so you might want to check it out.
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Before I left for Manila I made Boeuf Bourguignon for a cozy dinner among friends. A few hours prior, I was staring in front of the black hole that is my pantry, trying to figure out what to cook. I’ve been known to hoard ingredients that I don’t get to use often. So sifting through everything was a challenge. Making a simplified version of Julia Child’s Boeuf Bourguignon was always at the back of my mind. The last time I made it was for Christmas lunch, which was a hit with the family.

This time, I stripped it down until I was left with the core ingredients of beef and wine, and whatever remotely related to bourguignon was left in the fridge and pantry found its way into the pan.
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(excerpt from the guest post)

But is what I made still Boeuf Bourguignon? I implore you to never second-guess this dish! Bourguignon or not, it’s still something incredibly special.

This still requires a few hours in the oven to cook, BUT if you ask me, I think cooking this in a pressure cooker for an hour would do the trick. I would do that eventually once I get my hands on a pressure cooker. Sometimes what we would do at home is to pressure cook the raw beef then place it in a container and just leave it in the fridge. When we need it for quick soups or stews, then it’s good to go!

I stumbled on a goldmine when I dotted the dish with butter before I placed it in the oven. Your kitchen will thank you. For a servant-less Filipino cook like me, this might as well be godsend. 

I wish I could make this dish soon but the tiny kitchen I have right now is making it a challenge. I’m still in the process of easing myself into this new lifestyle in the big city so you might notice that it’s been quiet here at THG lately. But because Manila’s food culture is amazing, you might see more of what I ate than what I cooked.

But for now, with a spoonful of nostalgia and homesickness, here it is….Boeuf Bourguignon 2.0
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An Easier Boeuf Bourguignon (serves 3 – 4)

  • 500 grams beef rib eye
  • 115 grams canned whole or sliced button mushroom
  • 1 large white onion, chopped
  • 1 beef broth cube dissolved in 1 ½ cup hot water
  • ¾ cup red wine (use wine that you would drink)
  • 6 bacon strips, roughly chopped
  • ½ tablespoon dried thyme
  • Salt and pepper
  • 3 teaspoons all purpose flour
  • Small cubes of butter

In a large nonstick pan, heat olive oil over medium heat then add the bacon. Fry until fat renders. Remove the bacon and set aside. Pat the beef dry with paper towels. Season one side with salt and pepper. Using tongs, place the rib eye on the pan, seasoned side down. Season with salt and pepper the side facing up. Cook both sides until it starts to brown. Remove from pan and set aside. In the same pan, sauté the onions until limp. Add the mushrooms and sauté for 30 more seconds. Using the spatula, nudge the onions and mushrooms to the sides of the pan, and then add back the beef and the bacon. Add the beef broth water and the wine. Season with thyme, salt and pepper to taste. Sprinkle in the flour and gently mix everything together.

Preheat the oven to 200C. Place the pan in the oven and allow to cook for 2 – 3 hours or until beef is tender. Remove from the oven and adjust the taste to your preference. Serve warm with rice or buttered toast and enjoy!

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