CAMPING BEEF BOURGUIGNON
Our partner blogger Sarah at In the Know Mom adapted this amazing Beef Bourguignon recipe, originally inspired by Julia Child, in the Wonderbag. She and her family are avid campers, but like to do it in style! This recipe was the perfect, she even says EPIC, because she could start the recipe at home and then serve at their now, gourmet campground.
- 6oz/170g ¼ inch thick bacon, cut into 1 ½ inch pieces
- 3lb/1kgs bone-in beef short ribs, cut into 2 inch cubes
- 2 large carrots, cut into chunks
- 1 yellow onion, sliced
- 1 Tbsp tomato paste
- Worcestershire sauce
- 3 cloves garlic, crushed, rough chop
- 2 sprigs of thyme
- 1 bay leaf
- herb bouquet in cheese cloth: 4 parsley sprigs, 1/2 bay leaf and 1 thyme sprig
- 750 mL bottle of full bodied red wine (Pinot Noir)
- 18oz/510g beef stock
- 20 pearl onions, peeled
- 1lb/0kg button mushrooms, sliced
Beef: Preheat oven to 450 degrees F. Add 1 Tbsp of olive oil to a heated 5-6 quart dutch oven. Over medium heat, saute bacon until light brown. Remove and set aside.
Season the beef cubes and bones liberally with salt and pepper. Roll in flour to coat. Add beef cubes in small batches to your pot, browning on each side – no more than 45 sec per side. Remove and set aside.
Sauté onions and carrots till browning occurs. Add in bacon and beef cubes. Sprinkle the meat with salt, pepper and flour. Mix.
Put the dutch oven, uncovered, in the hot oven for 4 minutes. After 4 minutes, take the pot and toss the beef. Return it to the oven for another 4 minutes. Remove the pot.
Pour in 20 oz of wine and 14 oz beef stock to cover the beef. Add in tomato paste, Worcestershire sauce, garlic, thyme and bay leaf.
Bring to high simmer. Cover and place pot into the Wonderbag overnight. Since there is no direct heat, the stew cannot burn so feel comfortable leaving it in there long as you need.
While the bourguignon is cooking, saute up the pearl onions and mushrooms (separately).
Pearl Onions: Heat 1 Tbsp of butter in a saucepan and add pearl onion. Sauté for 5 minutes. At browning, add 4 oz beef stock, 4 oz red wine, salt, pepper and herb bouquet. Cover and simmer for 20-30 minutes or until liquid evaporated. Remove herb bouquet and set aside the onions.
Mushrooms: Heat a saute pan with 1 Tbsp butter and 1 Tbsp olive oil. Add mushrooms to brown. Do not stir, only toss after the mushrooms begin to brown. Add some salt and pepper. Remove and set aside.
Finished Product: Once your meat is nice and tender, drain the pot contents through a sieve, catching the liquid in a sauce pan. Remove the bones and bay leaf.
Run a knife through the large pieces of meat that fell off the bones. Return it all to the dutch oven and add the onions and mushrooms. Reduce the liquid until you have about 2 cups of sauce.
Serve the meat and veggies with sauce over top. Crusty baguette and a good beer are musts!