Reliving the La Regalade Experience

My friend and I had dinner at La Regalade a couple of weeks back, and though it was a little expensive (at least that's what I think), food was really good. I couldn't get over the Beef Bourguignon that we had, so I tried to make one for dinner.

I checked out a couple of recipes (especially that of Ina Garten's) but decided to mix the two ways of cooking it - both by Cook Like A Chef (I watched it on Asian Food Channel) and by Barefoot Contessa (watched in Lifestyle Network). I really wanted to relive the dinenr we had (French Onion Soup, Beef Bourguignon with Potato Gratin - must eat!), but I was too lazy to make the soup and gratin. I just settled for baked baby potatoes to serve on the side.




Beef Bourguignon

Ingredients
1/2 kilo beef fillets, cut 1 inch thick
3 pcs Canadian bacon, chopped
1 large white onion, chopped
3-4 cloves garlic, chopped
2 carrots, diced (or if you prefer, cut diagonally, 1 inch thick)
1 Tbsp olive oil
1 1/2 cups Burgundy wine
2 cups beef stock
2 sprigs fresh thyme
1 Tbsp tomato paste
4 Tbsp unsalted butter, divided
3 Tbsp flour
1/4 kilo mushrooms (I used shiitake), cut 1/4 inch thick
1/4 kilo pearl onions (I didn't have this)
Salt and pepper to taste


Heat your pan , add the oil. When hot, saute the onions and potatoes first. When a little tender, add the garlic. Be careful not to brown them too much. Add the wine and thyme and cook for 10 minutes. Turn off the heat and let it cool a bit. Add the beef and marinade for at least one hour - the longer the better.

Pre-heat oven to 250 degrees F. In a skillet, cook the bacon until slightly brown. Set aside. After marinating, take out the beef from the pan and dry them with kitchen towel or kitchen napkin. In the same skillet, sear the beef on all sides then set aside.

Bring back the pan (with the wine marinade) on the stove and heat. Add the beef stock, beef, bacon, and tomato paste. Stir a bit, cover, and put into the oven for around 1 hour.

When nearing 1 hour, mix together the butter and flour and stir into the stew. Add the pearl onion.

Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Serve with baby potatoes (baked or just boiled - drizzle with olive oil). Enjoy!!!