Beef Bourguignon

Menu Part: 
Entree
Cuisine Type: 
French
Serves: 
8 servings

New Jersey Institute of Technology

Newark, N.J.

Data in Technomic’s College and University Consumer Trend Report revealed that students’ preference for French food increased from 23% to 28% between 2015 to 2017. A classic like beef bourguignon is a good way to introduce the cuisine to customers because it includes familiar ingredients such as mushrooms, onions, bacon and beef. Wine is used to braise the beef, but the alcohol evaporates during cooking.

Ingredients

8 oz. bacon coarsely chopped
3 lb. well-trimmed boneless beef chuck, cut into ½-in. cubes
1 1/3 cup all-purpose flour
1 ¼ lb. peeled boiling onions
1 ¼ lb. mushrooms
12 large garlic cloves, peeled (left whole)
3 cups canned beef broth
½ cup cognac or brandy
2 750-ml. bottles red Burgundy wine
1/3 cup chopped fresh thyme or 2 tbsp. dried
1 tbsp. dark brown sugar
1 tbsp. tomato paste

Steps

1. Preheat oven to 325°F. Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about eight minutes. Using slotted spoon, transfer bacon to paper towels.

2. Season beef generously with salt and pepper. Coat with flour. Working in three batches brown beef in same pot over high heat, about five minutes per batch.

3. Transfer meat to large bowl. Add onions and mushrooms to same pot and saute until light brown, about six minutes. Add garlic and saute one minute. Transfer vegetables to bowl with beef.

4. Add 1 cup broth and cognac to pot. Simmer until reduced to glaze, scraping up browned bits, about eight minutes. Return meat, vegetables and their liquids to pot.

5. Add wine, thyme, sugar, tomato paste and 2 cups broth. Bring to a boil, stirring occasionally. Cover pot and place in over. Cool until beef is tender, about one hour and 20 minutes.

6. Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 ¾ cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables.

 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources