Beef Burgundy Stew with Root Veggies and Lemon Zest
It had been raining in Paris for days. Pounding rain. Whooshes of wind turning umbrellas inside-out rain. Cold, gray skies with no promise of warmth for months. It was definitely time to make a big pot of something, but what, exactly, I wasn’t sure. So, I threw on a few layers, and with my silly ol’ lime green wheely cart in tow, I went to the Casino a few blocks away to see what I could find.
Perusing through the meats, when I spied a 1-kilo (two pounds, approximately) package of poitrine de boeuf (aka beef brisket) for the crazy-low price of 4.51 euros, inspiration struck. I would make something much like a Boeuf Bourguignon, I decided, but with more veggies – root veggies, mostly, all chopped in big, rustic chunks — with some sautéed-in-salty-French-butter mushrooms thrown in at the end.
It was incredible. Sure, it’s a bit rich – a bottle of wine and butter will do that – but oh my gosh, this is one of my finest efforts, if I do say so myself. Would be perfect for a super-casual weeknight dinner party with friends.
This stew’s a winner on a couple of other fronts, too – it’s inexpensive, and it’s easy. Don’t be scared by the long list of ingredients, either — this is just a 30-minute chopping job, and you’re finished. If you’ve got a slow cooker, this dish cooks itself. Oh, and the lemon zest idea I read about somewhere, and you must try this — it brightens up this Frenchy stew like you wouldn’t believe.
Five dang stars.
Beef Burgundy Stew with Root Veggies and Lemon Zest
2 pounds poitrine de boeuf (beef brisket), cut into 2-inch chunks
1 large white or yellow onion, 1/4-inch dice
4 cloves garlic
1 pound small potatoes, halved
4 medium carrots, sliced into 1/4-inch rounds
2 stalks celery, cut into 1/4-inch slices
1 pound turnips, quartered (pieces about 2 inches)
1 14 oz can tomatoes, diced
2 tablespoons tomato paste
1 bottle red burgundy
4 cups (1 quart) beef stock (or if you don’t have on hand, simply use water)
2 springs fresh rosemary (or one teaspoon dried)
½ teaspoon oregano
sea salt
pepper
2 cartons white mushrooms
2-3 tablespoons butter
olive oil
lemon zest (for finish)
1. In a large skillet, drizzle a bit of olive oil and add the onions. Cook until they just begin to become translucent, about 5 minutes or so. Then, add the chunks of meat and cook just a little bit, 2-3 minutes.
2. Now, put the onions and meat, along with the vegetables (except for the mushrooms; they come later), the wine, and the herbs in a slow cooker*, if you’ve got one, and turn it on low for 8 hours.
3. Let the stew cool and put it in the fridge. You’ll not want to eat this until the next day, when the flavors have matured and the meat is so tender (swear), it practically melts in your mouth.
4. Before serving, quarter the mushrooms and put them in a skillet with the butter and a drizzle of olive oil over medium-high heat. Cook until they begin to brown, then throw them in the soup pot with the stew and let everything warm through.
*You may also make this on the stove, with the heat turned on low for 4-6 hours. If you aren’t sure if it’s ready, just cook it until the meat is super-tender. Serve in shallow bowls with a pinch of lemon zest on top.
