Beef Bourguignon

This is a very easy recipe, but so good and even better the next day when reheated! The red wine does not need to be fancy. I like to use the Rex Goliath Cabernet Sauvignon, the BIG double bottle: plenty enough for the sauce and also to make sure the chef is not thirsty, because you know, you really need to taste the wine...

SATURDAYS

9:30 A.M. - 1:30 P.M. WILTON MALL | FOOD COURT

by Andrea Grom for Saratoga TODAY

The Saratoga Farmers’ Market has vendors hailing from all corners of the world. This new series explores their culinary traditions, experiences, and delicious products.

Christophe Robert of Longlesson Farm in Buskirk, NY, is passionate about food and farming. Robert hails from Lille, France, two hours north of Paris near Belgium. According to Christophe, the French love relaxed, multi-course meals and talking about food. Longlesson Farm “is like the French embassy; everything is cooked the French way.”

Longlesson Farm was founded by Christophe’s in-laws, Bob and Melanie Mason. Bob was an accomplished vascular surgeon and an avid farmer. Over twenty years, Bob gradually grew the farm to its present 450 acres, raising grass-fed cattle and pigs, eventually specializing in Angus beef. Longlesson has been at the Saratoga Farmers’ Market since 2013. Christophe, his wife, Shannon, and their two children, James and Eva, joined Bob and Melanie fourteen years ago. Previously, the family spent ten years in French Guiana, South America, with the wonders of the Amazon at their doorstep. Before that, Christophe and Shannon lived in Niger, West Africa, where they met doing community service and later married.

Before coming to America, Christophe had no experience in farming (he was a math teacher) but was deeply interested in the food aspect of beef. Over time, he developed skills in raising top-notch grass-fed Angus and stewarding the land. The herds are regularly moved to fresh pastures, streams, and ecologically sensitive areas have been fenced off, a gravity-fed watering system has been developed, and solar panels have been erected.

Winter at Longlesson Farm is a time to rest and play before calving begins in the spring. Christophe cures meat for prosciutto and other fine charcuterie for his family and friends. He also prepares comfort foods like beef bourguignon (all wine, no water!) and steaks with rich Madeira or Cognac sauces. Christophe and his family will spend ten days in the Amazon in April; their first vacation in three years. Be sure to stop by Longlesson Farm’s stand on Saturdays for a great cut of meat from our favorite French farmer.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www. saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

INGREDIENTS:

*Ingredients currently available at the farmers’ market

• 2 lbs beef stew or chuck* (detailed in cubes)

• 2 carrots*

• 2 onions*

• 2 garlic cloves*

• 1 bottle of good red wine

• 1 Tbs flour

• 3 Tbs oil

• 1 tsp butter

• Bay leaf, parsley, salt, pepper

INSTRUCTIONS :

1. In a Dutch oven or slow cooker, melt the butter and add the oil. Add the meat cubes, salt and pepper, and brown on medium heat.

2. Peel the carrots and onions and cut into thick slices. Add them to the meat. Leave on medium heat, stirring regularly until the onions start to become translucent.

3. Add the flour and stir for 2 to 3 minutes until the flour takes on a light brownish color.

4. Add the red wine until everything is covered, and stir well so the flour does not stick to the bottom of the pot. Bring to a hard boil for 5 minutes then reduce the heat.

5. Add the bay leaf, parsley, and crushed garlic. Lightly add salt and pepper.

6. Cook covered for 2 ½ hours, then finish cooking uncovered for 30 minutes to reduce the sauce.

7. The dish is ready when the meat cubes are tender. Simmer longer to reduce the sauce if needed.

NOTES: Serve the dish in the Dutch oven or on a plate with steamed potatoes, pastas, etc.

This dish improves in flavor if you add some sautéed mushrooms and/or bacon bits at step 7.

Recipe provided by Christophe Robert of Longlesson Farm