Normandy Chef’s Corner: Beef Bourguignon

Matt Orear and Thomas Drummer in the new Demo Kitchen within the award-winning Normandy Breakwater Apartments. “I enjoy my work here because of our residents and because of our team. We all have a passion for what we do. The Normandy is small enough that we can get to know residents and their tastes and concerns, so that there is something they can look forward to eating at every meal,” says Matt.

Beef Bourguignon a la Normandy Senior Living Executive Chef Matt Orear made for an outstanding cooking demo in the new kitchen within The Normandy Breakwater Apartments last week. 21 guests from the Bay Village Senior Center were raving about Matt’s Julia Child-inspired recipe. He explained that good food is based on good ingredients. The culinary-minded should not skimp on cuts of meat and other ingredients for the sake of both good nutrition and great cooking.

“You should never go out to eat,” said Matt as he joined forces with Thomas Drummer at the beautiful new cooking counter. “You should go out to dine!”

The only major deviation he made from the Julia Child’s original recipe was simplifying the preparation to one pot. “Julia Child always used every pot and pan in the kitchen,” smiled Matt. Who wants to do all those dishes, anyway? After eating, guests were looking forward to many more cooking demos by this well-known chef who has quite a following in the west side communities. Matt paired the dish with Pinot Noir and also sent the delighted crown home with the recipe and instructions. Here they are:

Beef Bourguignon a la The Normandy Senior Living

Prep Time: 20 min., Cook Time: 3 hrs., Serves 6-8 people

Ingredients: 1 Tbsp. Olive Oil • 6 oz. Bacon chopped • 3 lbs. Chuck roll – cut into 2” chucks • 1 Large carrot – cut into ½” pieces • 1 Large onion diced • 6 cloves Garlic • 1 pinch Coarse salt & pepper • 2 Tbsp. All purpose flour • 12 Pearl onions • 3 cup Red wine-pinot noir • 4 cup Beef stock • 2 Tbsp. Tomato Paste • 1 Beef bullion cube (crushed) • 1 tsp. Thyme (fresh-chopped) • 2 Tbsp. Parsley (chopped) • 2 Bay leaves • 1 lb. Button mushrooms (quartered) • 2 Tbsp. Butter

Directions:

Step 1: Pour olive oil in pot and cook bacon until crisp.

Step 2: Add cut beef and cook until browned.

Step 3: Add carrots, onions, mushrooms, thyme and garlic – cook until vegetables are tender and have some color.

Step 4: Add tomato paste. Cook until glazed to bottom of the pot.

Step 5: Add bay leaves and red wine to deglaze bottom of the pot. Reduce by ½.

Step 6: Add beef stock. Adjust flavor to taste preference. Simmer until tender.

Step 7: Make roux. Bring to boil. Add roux slowly until it reaches your preferred thickness.

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