Boeuf Bourguignon à la Cécile

Some recipes are more than a collection of ingredients and instructions; they bring back memories of people, friendships, and time spent around the table. My recipe for bœuf bourguignon is one of them because it comes from my dear friend Cécile Spalding.

Cécile emigrated from Paris after World War II, bringing with her a deep love of French culture and its cuisine. She was a marvelous cook who recreated the classic dishes of her homeland, introducing her new community to quiche, escargots, and even crêpes long before they were in vogue. Her dinners for family and friends were much-anticipated occasions, a reflection of her love of good food and the pleasure of gathering around the table.

I had the pleasure of dining in Cécile’s home many years ago, and the experience left a lasting impression on me. She passed her appreciation for French food and the traditions surrounding it on to her children and grandchildren, instilling in them an intuitive understanding of the pleasures of sharing a meal.

I am grateful to her children, Cynthia and Steven, for so generously sharing her recipes with me. Today, I’m delighted to pass along her bœuf bourguignon, a classic of French home cooking and a lovely way to remember a dear friend.

Ingredients:

• One large piece (3 lbs) of chuck roast cut into 2″ by 2″ pieces – cut yourself, it’s better than stew meat.
• Salt pork or bacon (3-4 slices)
• Two white onions
• One quart of sliced fresh mushrooms
• 3/4 cups of red wine, preferably from Burgundy (Pinot Noir, Côtes du Rhône, Beaujolais Village)
• 3/4 cups of water
• Butter or oil
• 6-8 sprigs of Thyme,
• 3 Bay leaves
• 4 Garlic cloves
• Salt
• Pepper

Instructions:

• Heat butter or oil in a heavy Dutch oven over medium heat. Add the bacon and cook until lightly browned.
• Add the chopped onions and cook until softened and glazed.
• Using a slotted spoon, remove the bacon and onions from the pan and set aside.
• Pat the beef dry with paper towels.
• Working in batches to avoid crowding the pan, sear the beef on all sides over medium-high heat until deeply browned. Allow each side to develop a rich, brown crust before turning. The beef does not need to cook through at this stage.
• Remove the browned beef from the Dutch oven and set aside. Once all the beef is browned, sprinkle it with enough flour to coat all four sides, turning the pieces to distribute the flour evenly.
• Return the floured beef to the Dutch oven. Add the hot bouillon water, followed by the red wine, pouring gradually and turning the beef continuously to incorporate the flour into the liquid and form the sauce. Add enough wine to ensure the beef is fully covered with liquid, even if this requires more than the ¾ cup specified in the recipe.
• Return the bacon and onions to the pot.
• Add the mushrooms and herbs, then season with salt and pepper. Stir gently to combine.
• Cover the Dutch oven with a lid and place it in a preheated 300°F oven. Cook for 1½ to 2 hours, or until the beef is fork-tender and the sauce has developed a rich flavor.

Pro Tip: Years ago, I heard that lighting a candle while chopping onions could help keep your eyes from watering. I’ve followed this little kitchen trick ever since, and it seems to do the trick!

Serve:

Spoon a generous serving of mashed potatoes into an Emile Henry mini cocotte. Carefully ladle the bœuf bourguignon over the potatoes, making sure each serving includes a lovely assortment of beef, mushrooms, onions, and sauce. Garnish with freshly chopped parsley and serve warm.

I absolutely love these Emile Henry baking dishes. Not only do they keep the boeuf bourguignon warm until I’m ready to serve dinner, but they make a wonderful presentation.

Honoring Cécile

If you would like to learn more about Cécile, our friendship, and the remarkable life she lived, I invite you to read my post, In Honor of Cécile Marie Jeunet Spalding. It is a personal remembrance of a dear friend who taught me so much about the French language, culture, and art de vivre. I feel fortunate to have known her, and grateful that, through her children’s generosity in sharing her recipes, a little of Cécile’s legacy continues around our tables.

Bon appétit!