Mmm... Boeuf Bourguignon

Slow-cooked French stews are some of my all time favorite dishes to make—and this one's a classic in my kitchen! Rich and fruity burgundy wine brings out the best flavor and texture in tougher (and inexpensive) cuts of beef such as arm roasts, chuck roasts, or even short ribs. I've served beef bourguinonne with anything from boiled new potatoes to polenta, but this time I opted to pile it onto buttered jasmine rice. The results were supremely delicious: The buttery flavor that the meat takes on after a stint of low and slow cooking was complemented magnificently by sweet, aromatic rice. 

Annie's Boeuf Bourguignon on Buttered Jasmine Rice

Steamed peas make a great accompaniment to this stew. Their fresh, crisp flavor is a nice contrast to the richness of this dish.

1. Preheat oven to 300 F. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Rub a 2 to 3 pound chuck or arm roast with lots of sea salt, black pepper, thyme, and olive oil. In the hot oil, brown the meat on all sides. Remove the meat from the pan and set aside. 

2. Into the Dutch oven, add 1 onion, finely chopped. Saute until just turning translucent. Meanwhile, in a small saucepan bring 1 cup water and a small handful of dried porcini mushrooms to a boil. Remove from heat, cover, and let steep for 5 to 10 minutes, or until the mushrooms are reconstituted. Use a fork to remove the mushrooms to a cutting board. Let cool until easy to handle; chop.

3. To the onions, add 2 cloves garlic, minced, and the chopped mushrooms. Cook and stir for 1 minute. Add 2 tablespoons flour and additional olive oil if the mixture seems dry. Cook for 2 minutes, then add 2 cups burgundy wine and 1 cup chicken stock. Bring to a boil, whisking to dissolve the flour; remove from heat. Return the meat to the Dutch oven, cover, and place in the oven. Roast for 2 to 3 hours, or until the meat is very tender. Break the meat into chunks using 2 forks.

4. During the last 20 minutes of roasting, make the rice: In a medium saucepan, place 1 cup jasmine rice, 1 teaspoon sea salt, and 1 tablespoon olive oil. Stir to coat the rice with the oil. Add 2 cups water. Bring to a boil over medium-high heat. Reduce heat to very low, cover, and simmer for 15 t0 20 minutes, or until water is absorbed and rice is tender; remove from heat. Place about 2 tablespoons softened butter onto the rice. Cover and let sit for about 5 minutes, or until the butter is melted. Use a flat wooden spoon to fluff the rice. Serve the beef bourguignonne with the rice and, if desired, steamed and buttered peas.