Sunday Fun-day: Brunch and Boeuf Bourguignon

Sunday is all about lazy mornings and special meals. It is the kind of day where you can sit on the couch and relax while your meal tends to itself in the oven. Mitch and I started out our Sunday with a lazy brunch of pancakes and mimosas. We realized about 5 minutes before we wanted to cook that we were fresh out of pancake mix, but luckily we found this simple pancake recipe from AllRecipes to fill out the meal. The fluffy piles of goodness are pictured in the featured image.

We worked through the daily chores, laundry, and packing for a little trip while dinner stewed on the stove. I joke that I prepared a meal from the Bible, but really Mastering the Art of French Cooking is a Bible to home chefs like me. Julia Child make cooking in the home a popular and easy to do task. Her 1,000 pg cookbook is home to every sauce, saute, bake, roast, cake, and more you can think of. I am quite partial to her bouef bourguinon with sautéed mushrooms.


I promise- try this recipe. After about 20 minutes of prep, it just sits in the oven for hours getting more and more delectable. I add sautéed mushrooms in at the very end. Child recommends caramelized onions, but I haven’t gotten fancy enough to try that yet.

Bouef Bourguinon


  • 6ounces bacon
  • 1tablespoon olive oil
  • 3lbs lean stewing beef, cut into 2-inch cubes
  • 1carrot, peeled and sliced
  • 1onion, peeled and sliced
  • 1teaspoon salt
  • 14teaspoon pepper
  • 2tablespoons flour
  • 3cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
  • 2 -3cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
  • 1tablespoon tomato paste
  • 2garlic cloves, mashed (you may choose to add more)
  • 1sprig thyme (or 1/2 teaspoon dried thyme)
  • 1bay leaf


  1. Preheat oven to 450 degrees
  2. Cut the bacon into lardons
  3. Put the tablespoon of olive oil in a large fireproof casserole and warm over moderate heat.
  4. Saute the lardons until crisp
  5. Remove to a side dish with a slotted spoon.
  6. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
  7. Once browned, remove to the side plate with the bacon.
  8. In the same oil/fat, saute the onion and the carrot until softened.
  9. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
  10. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
  11. Set the uncovered casserole in the oven for four minutes.
  12. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
  13. Now, lower the heat to 325°F and remove the casserole from the oven.
  14. Add the wine and enough stock so that the meat is barely covered.
  15. Add the tomato paste, garlic and herbs
  16. Bring to a simmer on the top of the stove.
  17. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
  18. The meat is done when a fork pierces it easily.
  19. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

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