Guest Post : Gio from The Hungry Giant featuring Easy Boeuf Bourguignon

But is what I made still Easy Boeuf Bourguignon? I implore you to never second-guess this dish! Bourguignon or not, it’s still something incredibly special. This still requires a few hours in the oven to cook, BUT if you ask me, I think cooking this in a pressure cooking for an hour would do the trick. I would do that eventually once I get my hands on a pressure cooker.

Every Mondays and Fridays of June and July we will be featuring some my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now, so please do visit and follow every one of them (if you haven’t yet) and I will assure you that you won’t be disappointed.

Our guest for today is Gio from The Hungry Giant.

Gio is one of the newest blogs that I follow, another fellow Filipino sharing the same passion.  The first time I saw his blog I was really amazed as he makes everything so simple, he takes really nice photos and I love the minimalistic approach both on his website and photography.  So if you are not following him yet please do so, especially those who wants to start trying Filipino recipes, his site is a treasure trove of easy to follow dishes that you will surely love but before that lets all welcome Gio in his guest post.

Hello everyone! I’m Gio, the guy behind The Hungry Giant. My blog is relatively new – almost a year old (I’m celebrating my first year of food blogging on July 7). In a nutshell, I’m just a guy who loves food, writing, and taking photographs about food. In a blogosphere that’s teeming with food bloggers, I’m eager to share a little piece of my life in every post.

Currently I’m a bachelor trying to find my way through Manila. My life took a complete 180 when I decided to move away from my home and find myself elsewhere.

Right now, home is 39 square meter condo unit I share with two of my friends. The kitchen, you might guess, is considerably tiny but there’s no stopping me from making it my (insert inappropriate word here)

This is one of the last dishes I made in my old kitchen back home, a few hours before I left. I had dinner with two of my best friends. A few reasons why this is special:

1. This personally brings with it a sense of finality
2. It’s festive without being pretentious
3. It’s essentially a copout version of a Julia Child classic
4. It’s Beef Bourguignon!

I’ve always wanted to make a scaled down version of Boeuf Bourguignon. The first time it blessed the kitchen with its incredible aroma was a few months ago over Christmas lunch. Since then I’ve made it a point to worship Julia Child.

But is what I made still Boeuf Bourguignon? I implore you to never second-guess this dish! Bourguignon or not, it’s still something incredibly special.

This still requires a few hours in the oven to cook, BUT if you ask me, I think cooking this in a pressure cooking for an hour would do the trick. I would do that eventually once I get my hands on a pressure cooker. Sometimes what we would do at home is to pressure cook the raw beef then place it in a container and just leave it in the fridge. When we need it for quick soups or stews, then it’s good to go!

I stumbled on a goldmine when I dotted the dish with butter before I placed it in the oven. Your kitchen will thank you. For a servant-less Filipino cook like me, this might as well be godsend.

Easy Boeuf Bourguignon

★★★★★ 5 from 10 reviews

• Author: Gio from The Hungry Giant
• Prep Time: 15 mins
• Cook Time: 3 hours
• Total Time: 3 hours 15 mins

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Ingredients

Scale 1x2x3x

• 500 grams beef rib eye
• 115 grams canned whole or sliced button mushroom
• 1 large white onion, chopped
• 1 beef broth cube dissolved in 1 ½ cup hot water
• ¾ cup red wine (use wine that you would drink)
• 6 bacon strips, roughly chopped
• ½ tablespoon dried thyme
• Salt and pepper
• 3 teaspoons all purpose flour
• Small cubes of butter

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Instructions

1. In a large nonstick pan, heat olive oil over medium heat then add the bacon. Fry until fat renders. Remove the bacon and set aside. Pat the beef dry with paper towels. Season one side with salt and pepper. Using tongs, place the rib eye on the pan, seasoned side down. Season with salt and pepper the side facing up. Cook both sides until it starts to brown. Remove from pan and set aside. In the same pan, sauté the onions until limp. Add the mushrooms and sauté for 30 more seconds. Using the spatula, nudge the onions and mushrooms to the sides of the pan, and then add back the beef and the bacon. Add the beef broth water and the wine. Season with thyme, salt and pepper to taste. Sprinkle in the flour and gently mix everything together.
2. Preheat the oven to 200C. Place the pan in the oven and allow to cook for 2 – 3 hours or until beef is tender. Remove from the oven and adjust the taste to your preference. Serve warm with rice or buttered toasted and enjoy!

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