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JIM HAYNES |
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Jim Haynes' Website recipe
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Boeuf Bourguignon This is a fairly faithful version of the French classic. |
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 For
100 servings:2 ½ kilos (5 lbs) bacon Oil for sautéing, canola or olive 12 kilos (26 lbs) stewing beef, cut in cubes 375 g (12 oz or 3 cups) flour 150 g (6 oz) garlic, chopped 4 kilos (9 lbs) boiling onions, peeled 4 kilos (9 lbs) carrots, peeled and chopped 8 litres (8 qts) beef broth 10 bottles red wine 10 bay leaves 10 Tbs tomato paste 8 Tbs herbes de Provence 4 kilos (9 lbs) mushrooms, cleaned 3 bunches parsley, finely chopped Salt and pepper |
For
25 servings: 750 g (1 ½ lbs) bacon Oil for sautéing, canola or olive 3 kilos (7 lbs) stewing beef, cut in cubes 100 g (3 oz or ¾ cup) flour 50 g (2 oz) garlic, chopped 1 kilo (2 ¼ lbs) boiling onions, peeled 1 kilo (2 ¼ lbs) carrots, peeled and chopped 2 liters (2 qts) beef broth 2 ½ bottles red wine 3 bay leaves 3 Tbs tomato paste 2 Tbs herbes de Provence 1 kilo (2 ¼ lbs) mushrooms, cleaned 1 bunch parsley, finely chopped Salt and pepper |
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Chop the bacon into small pieces. Sauté until browned
and set aside. Coat the beef lightly with the flour. One batch at a time,
brown the beef in olive oil. Mix in the bacon, garlic, onions and carrots.
Pour in the broth and wine. Bring to a boil and skim. Lower the heat and
add the bay leaves, tomato paste, herbes de provence and salt and pepper
to taste. Simmer until the beef is tender and the cooking liquid reduced
to a sauce, about 1 ½ to 2 hours. Note: If the sauce is too thin, it can be drained from
the cooking pot and reduced at high heat in another pot. This will create
a more unctuous sauce but is a step that can be omitted without compromising
the dish. |
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©Mary Bartlett, Catherine Monnet and Antonia Hoogewerf,
2005
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recipe from "Throwing a (huge) party, The Jim Haynes' cook book" by Mary Bartlett, Catherine Monnet and Antonia Hoogewerf
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