This Beef Bourguignon is great to share with people you love and celebrate Sabbats like Mabon, Samhain, Yule, and Imbolc. Make this recipe and offer for other as if you were offering to Gaia and thanking her for all the abundance and prosperity you have.
Magickal ideas:
- Thank and enjoy the abundance in your life. Offer this to Goddess like Gaia, Demeter, Ukemochi, and others.
How to make Beef Bourguignon
Ingredients:
- 3/4 stick butter
- 2 tbsp corn oil
- 2/3 cup smoked lardons, blanched for 30 seconds, then drained and patted dry 2 1b/900 g stewing beef, such as chuck or leg
- 2 large garlic cloves, crushed
- 1 carrot, diced
- 1 leek, halved and sliced
- 1 onion, finely chopped
- 2 tbsp all-purpose flour
- 11/2 cups full-bodied red
- Burgundy wine, such as Hermitage or Côtes du Rhône generous 2 cups beef stock
- 1 tbsp tomato paste :
- 1 fresh bouquet garni
- 12 pearl onions, peeled but kept whole
- 12 white mushrooms
- salt and pepper
- chopped fresh flat-leaf parsley, to garnish
Serves 4 to 6
How to make:
Preheat the oven to 300°F/150°C. Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a large, flameproof casserole. Cook the lardons over medium-high heat, stirring, for 2 minutes, or until beginning to brown. Using a slotted spoon, remove from the casserole and drain on paper towels.
Trim the beef and cut it into 2-inch/5-cm chunks. Add the beef to the casserole and cook over high heat, stirring frequently, for 5 minutes, or until browned on all sides and sealed, adding more of the butter or oil to the casserole as necessary.
Using a slotted spoon, transfer the beef to a plate.
Pour off all but 2 tablespoons of the fat from the casserole. Add the garlic, carrot, leek, and chopped onion and cook over medium heat, stirring frequently, for 3 minutes, or until the onion is beginning to soften. Sprinkle in the flour, and salt and pepper to taste, and cook, stirring constantly, for 2 minutes, then remove the casserole from the heat.
Gradually stir in the wine and stock and add the tomato paste and bouquet garni, then return to the heat and bring to a boil, stirring and scraping any sediment from the bottom of the casserole.
Return the beef and lardons to the casserole and add extra stock if necessary so that the ingredients are covered by about 1 inch/1 cm of liquid. Slowly return to a boil, then cover and cook in the preheated oven for 2 hours.
Meanwhile, heat 2 tablespoons of the remaining butter and the remaining oil in a large sauté pan or skillet and cook the pearl onions over medium-high heat, stirring frequently, until golden all over. Using a slotted spoon, transfer the onions to a plate.
Heat the remaining butter in the pan and cook the mushrooms, with salt and pepper to taste, stirring frequently, until golden brown. Remove from the pan and then stir them, with the onions, into the casserole. Re-cover and cook for an additional 30 minutes, or until the beef is very tender. Serve garnished with parsley.
