By: Dylan Shearer
When it comes to soup, I quickly revert into a raging frat-bro who says things like, “Soup isn’t a real meal,” and “soup is bad water”. When it comes to Beef Bourguignon, however, my soup related devolution goes away and I instead become a slavering rabid eater, slurping down angia-inducing amounts of this stuff. It is the very best soup. Unfortunately, it is expensive as hell to make. But goddamn is it worth it.
With my recipes I usually try to keep them pretty cheap, because I am poor and I still deserve to eat good food. Beef Bourguignon however, deserves the extra money. Think of it as a someone who(m?) you want to take on the date of a lifetime. Beef Bourguignon deserves your money. Give it all your cold hard cash. It is worth it.
Ingredients (3-4 large Servings)
1lb of beef tenderloin – This is why this is so expensive. Tenderloin is good as hell but also amazingly expensive. Unless you know a meat guy. I really need to get a meat guy. You can use other cuts of beef, like stew beef, round, shoulder or even rib meat, but they will need to be cooked longer to soften them up. And honestly it’s worth it to splurge. This stuff is so damn good.
1 Cup Frozen Pearl Onions – You can use unfrozen ones or shallots if you wantbut these little shits are a pain in the ass to peel and frozen ones are still pretty damn good.
One slice bacon – make sure it’s not pepper or maple bacon or whatever.
Tablespoon Unsalted butter – If you have clarified butter that works better but don’t worry about it. Canola oil also can be substituted in a pinch.
1 regular package mushrooms – those regular white mushrooms work great here, a portabella would also work or oyster mushrooms. I like mushrooms so I usually add extra.
4 garlic cloves diced
1 teaspoon chopped thyme – It’s best fresh. You can sub in dried if you want but that’s a real shitty thing to do to that beef tenderloin you so lovingly purchased.
A little bit of sugar
1 tablespoon tomato paste – the most important part of any stew
½ cup red wine – the darker the better. And spend more than 3 dollars on it would ya? You can drink the rest
1 cup beef broth – low-sodium is best for this.
2 tablesppons water
1 tablespoon flour
Fresh thyme for garnish
Take the tenderloin out of the fridge at least 20 minutes before you start so it has time to reach something close to room temperature. At the very least make sure it isn’t frozen.
Cook your frozen pearl onions in the microwave. They don’t have to be piping hot, just unfrozen. Put them aside.
Take you tenderloin, the precious precious loin and cut it up into about 2-inch chunk. Take 2 of those chunks and chop them as fine as you possibly can. Do the same thing (Mincing) to your slice of bacon.
Dry the meat and then pepper and salt all the un-minced chunks.
Heat up your butter/oil to medium high in a skillet and brown your loin. You don’t want to fully cook the meat just make sure that the outsides are brown and have some of that salt/pepper crust.
Once the chunks are brown take them out and set aside.
Throw the chopped up beef and the bacon into the skillet. Make sure you are stirring frequently. Add the mushrooms to this as well and sauté those fools.
Add the garlic, sugar and thyme. Stir until it smells good as hell. Add in the tomato paste and cook for another minute.
Take the skillet off the heat and add the wine. Put it back on the heat and bring it to a boil. This will loosen all those browned meat bits from the bottom of the skillet so you can scrape them off with a spoon and let them add their dank ass flavor. Cook until the wine is reduced by half.
Add the onions and broth and bring it to a boil, but only for a minute.
In a small cup combine the flour and water and then add to the skillet, stirring constantly.
Put the browned beet back in and cook for another 2-3 minutes (longer if you’re using non-tenderloin).
Garnish with the fresh thyme.