The Traveling Epicurean

Homemade Boeuf Bourguignon & Indian-Spiced Tomato Cream

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Homemade Boeuf Bourguignon & Indian-Spiced Tomato Cream

Homemade gourmet boeuf bourguignon on day one is how this recipe begins, also called beef burgundy. On day two, we get to transform those leftovers into an outrageous Indian-spiced tomato cream dish! I find it so exciting and very rewarding to be able to get two gourmet dishes that are very different in flavors back to back like that. You are building so many beautiful layers of flavors on that first day with the boeuf bourguignon it makes it a cinch to put this Indian-spiced tomato cream together. You can literally whip up the Indian dish in 5 minutes and then just simmer for fifteen minutes until the snow peas are cooked.

The Indian-spiced tomato cream is made up of boeuf bourguignon leftovers, half and half, crushed whole peeled tomatoes, fresh snow peas, and Indian spices like curry, turmeric, coriander and garam masala, and smoked chipotle powder. I fresh grind the coriander to bring out the lovely citrus and floral aromas. I serve up this incredible mouth watering dish with fresh dill and basmati rice. The fresh dill is a must for bringing out and complimenting all those floral Indian spices.

The boeuf bourguignon is a traditional recipe with seared chuck roast, smoked bacon, dry red wine, beef stock, mushrooms, pearl onions, Yukon potatoes and baby carrots that braise for 2 3/4 hours until tender and luscious. You’ll be thinking that the boeuf bourguignon is amazing while you are dunking in a piece of fresh crusty, baguette soaking up all that wine and beef gravy that’s bursting out of every bite until the second day when you whip up this homemade gourmet Indian-spiced tomato cream sauce!  Don’t forget to watch the show and enjoy making and eating these two wonderful dishes!

INGREDIENTS FOR THE HOMEMADE BOEUF BOURGUIGNON:

  • You’ll need 1 Lg heavy bottom cooking pot
  • 3 3/4 lbs. chuck roast cut into 2″ cubes -(something that’s nice and marbled)
  • 1/2 cup slab or sliced smoked bacon in 1/4″ pieces (smoked apple bacon is lovely too!)
  • 4-5 small yukon gold potatoes cut into 4’s then into 1/4″ slices OR use PARSNIPS (you can get creative here and use you favorite things)
  • 2 bunches small baby whole carrots peeled
  • 1-2 pkgs whole crimini brown mushrooms kept whole or sliced in 1/2
  • finely chopped 1/2 cup sweet Vadalia onion, 1 shallot, 2 extra lg garlic cloves- chop together
  • 1 bag frozen pearl white onions thawed, drained & pat dry with paper towel as best you can
  • 1 tbsp tomato paste (I didn’t put any in the VIDEO because my kids don’t like it but you really should add this …it brings in another layer of gorgeous flavor)
  • 1 bunch fresh thyme
  • 2 bay leaves NOTE: MUST remove these before serving
  • 1 bottle plus 2 cups red wine- (some on the drier side)
  • 1 plus 2 cups of beef broth
  • s & p
  • Grated Parmesan (Optional….I just love Parm on my beef stew!)
  • Crusty baguette for dunking!

DIRECTIONS FOR BOEUF BOURGUIGNON – Pre-Heat Oven @ 350º/Braising  Time 2 1/2-2 3/4 hrs. Prep Time approx 45 minutes:

  1. Thaw bag of pearl onions, drain and absorb and excess water with paper towels, set aside
  2. Wipe dirt off crimini mushrooms with damp paper towel and slice in 1/2, keep whole if tiny, set aside
  3. OPTIONAL: If you have the time marinate whole chuck roast in 1/2 cup of red wine over night in Ziploc in frig…this is NOT crucial but will add a little extra flavor
  4. If you have marinated the beef pat dry with several paper towels (bounty best because it doesn’t fall apart on you) until COMPLETELY dry.
  5. Cut up beef into those 2″ cube, Sprinkle with s&p (about 1/2 tsp salt, 1/4 tsp pepper)
  6. Add 3 Tbsp olive oil to large heavy set pan and heat on med/high for 2 minutes
  7. When pan is hot begin to add 1/4 of the all 2″ cubed chuck roast
  8. There will be 4 batches of searing and browning the cubed roast, Each batch should only take 5 minutes each to brown all sides of cubed meat
  9. As each batch browns take out and set aside on a med bowl and begin searing new batch of meat
  10. You shouldn’t need to add more olive oil because of the fat rendering out of the browning marbled meat
  11. Add the mushrooms and dried off pearl onions to pan drippings and sauté for 5 minutes, then deglaze with splash of red wine (don’t need to cook thru because they are going to braise in with the potatoes and carrots at the 1 1/2 hr mark
  12. Add in bacon and cook til crispy, set aside on top of browned meat
  13. Wipe out bacon grease, add 2 tbsp fresh olive oil and add chopped  onion, shallot, garlic mixture
  14. Saute for 8 minutes til golden and whisk in 1 tbsp tomato paste
  15. When paste is heated thru add in browned beef and it’s juices with bacon into pot
  16. Add 1/2 tsp salt (to taste), 1/4 finely ground pepper, 1 bottle red wine, 1 32 oz. beef broth, 3 sprigs fresh thyme tied with cotton string, and bay leaves – NOTE: the wine and beef liquid should just barely cover meat level
  17. Bring to a simmer and skim off the foam that rises to the top with spoon or little sieve…this happens naturally when proteins begin to simmer and congeal a foams form and floats to the top
  18. After you skim off most of the foam place pot into oven for approx. 1 1/2 hrs. til you add in veggies and more wine and beef broth (total time is 2 1/2-2 3/4 hrs. til the meat is fork tender)
  19. Put 2 cups red wine with 2 cups beef broth in a small pot on the stove and keep warm (you’ll need this to add to stew at the 1 1/2 hr mark as some of the braising liquid will evaporate)
  20. At the 1 1/2 mark take braising beef out of oven and add sliced Yukon potatoes, carrots, pearl onion and mushroom mixture (after adding in veggies you will see you need to more liquid to the pot)
  21. Add enough of the the warmed wine and beef broth back into pot so the liquid just covers meat and veggies
  22. Back into oven to braise for another 1 more hour give or take 15 minutes (meat should easily fall apart at this point)
  23. Serve up with a fresh, crusty, buttered baguette and Parmesan …mangia mangia!

INGREDIENTS FOR THE INDIAN-SPICED TOMATO CREAM SAUCE:

  • 4-6 cups left-over boeuf bourguignon
  • 1 cup whole peeled tomatoes (squish with your hands to break up tomatoes)
  • 2 cup fresh snow peas OR snap peas (which ever you prefer)
  • 3/4 cup half & half
  • 1/2 tsp curry
  • 1/2 tsp turmeric
  • 1/2 freshly ground coriander
  • 1 tsp. garam masala
  • 1/4 tsp smoked chipotle powder
  • s&p to taste
  • 2 cups basmati rice uncooked (cook up following directions on bag)
  • 1 bunch fresh dill

DIRECTIONS FOR INDIAN-SPICED TOMATO CREAM DISH – Prep Time 5 minutes/Simmer Time approx. 12 minutes :

  1. Cook up basmati rice according to directions
  2. Coarsely chop fresh dill and add to rice
  3. On medium heat add 4-6 cups boeuf bourguignon leftovers to medium size pot
  4. Add crushed whole peeled tomatoes, and snow peas and bring to a simmer
  5. Immediately add half and half, and all of the Indian spices
  6. Simmer for about 12 minutes, until snow peas are done
  7. Serve with basmati and fresh dill and enjoy!