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
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources