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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources