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    sunday supper

    Recipe for boeuf Bourguignon

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4 with leftovers

    2tablespoons canola oil
    4ounces slab bacon, cut into ¼-inch pieces
    2pounds beef chuck, cut into 2-inch pieces
    4tablespoons flour
    Salt and pepper, to taste
    2onions, chopped
    2cloves garlic, sliced
    1tablespoon tomato paste
    ¼cup dried porcini, soaked for 15 minutes, drained, and squeezed
    4stems fresh thyme tied with 1 bay leaf
    ½cup brandy
    1bottle dry red wine
    3cups beef stock
    pounds button mushrooms, trimmed and quartered
    3large shallots, thickly sliced
    1tablespoon olive oil
    8ounces egg noodles
    2tablespoons chopped fresh parsley
    1bunch watercress (for garnish)

    1. In a large flameproof casserole over medium heat, heat 1 tablespoon of the canola oil. When it is hot, render the bacon for 10 minutes or until it is crisp. Transfer to a plate lined with paper towels. Reserve the bacon for the eggs.

    2. In a bag, combine the beef with 3 tablespoons of the flour, salt, and pepper. Shake to coat each piece.

    3. Turn the heat under the casserole to medium-high. Add half the beef. Cook for 10 minutes or until browned on all sides. Transfer to a plate. Use the remaining 1 tablespoon canola oil to brown the remaining beef in the same way. Remove from the pan.


    4. Stir in the onions and garlic. Cook, stirring often, for 10 minutes or until soft and golden. Add tomato paste, porcini, remaining 1 tablespoon flour, and thyme bouquet. Cook, stirring, for 3 minutes. Lower the heat and add brandy. Simmer until completely reduced. Add the wine and stock and return beef to pan. Turn the heat to high and bring to a boil. Lower the heat and set on the cover askew. Simmer for 1 hour and 45 minutes. Remove the lid and simmer 15 minutes more or until the beef is tender. Total simmering time is 2 hours.

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    5. Set the oven at 400 degrees.

    6. In a bowl, toss mushrooms, shallots, olive oil, salt, and pepper. Transfer to a rimmed baking sheet. Roast for 40 minutes or until tender and golden.

    7. Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, for 6 to 8 minutes or until they are tender but still have some bite. Drain but do not rinse.

    8. Remove herbs from beef. Stir in mushroom mixture. Reserve 2 cups of sauce and vegetables (no beef) for the eggs. Ladle noodles into 4 shallow bowls, add beef and sauce, and garnish with parsley and watercress. Karoline Boehm Goodnick