I have a beautiful, black French oven. (she was also featured/pictured in the New Years post) I used to think she was Dutch, but Le Creuset calls her French. She lives in a quiet, occasionally used cabinet under my orange microwave. Every once in a while she comes out so that we can slowly cook something comforting together. Her favorite dish to cook is boeuf bourguignon (now I understand it’s because she’s French). She loves blending all the colours and flavors together into a magnificent meal. What we love about this recipe is ignoring all the measurement instructions from books and just trusting our senses to let it all come together (really my senses, not the pots); the results are always delicious. Sometimes the tomato is highlighted, other times the sweetness of the wine comes out, or the pepper adds the slightest bit of heat and the salt makes the beef melt in your mouth.
For the sake of the post I will put some approximate measurements, but please try to let loose, I promise it’s worth it.
What you’ll need:
Olive oil, S&P
1 can of button mushrooms (I’ve never seen these fresh, but I imagine they don’t grow in a can) OR a pint of white mushrooms
3 lbs. beef stewing cubes OR rump, cut into 1-inch pieces
5 strips bacon, cut into 1/2-inch pieces
2 tbsp. tomato paste
2 tbsp. gf flour or corn starch (mixed into a little water)
3 c. red wine
2 c. chicken broth
1 bay leaf (I’m still not sure what flavor this adds, but it’s in all the recipes I’ve looked up)
1 garlic clove, peeled and chopped
4 carrots, peeled and cut into bite-size pieces
1 bag of pearl onions, peeled OR 1 large onion, chopped
P.S. “Rundvlees” is the word for ‘beef’ in Dutch