Shallot instead of pearls in beef bourguignon

Einhard · 29-06-2012 02:06PM #1

Hey,

I'm doing beef bourguignon today, and I've never done it before. The recipe states that 18-24 pearl onions should be allowed simmer for up to 40 minutes, and then placed with mushrooms on top of the beef in the casserole dish. I couldn't find pearl onions so substituted them with shallots. 18-24 undiced shallots on top of the main stew part seems a bit much though. Are they a suitable replacement for pearls, and would they be too much having simmered gently for 40 minutes?

Thanks.

Mrs Fox · 29-06-2012 02:57PM

I've just made them 2 nights ago and same story, couldn't find pearl onions so I used 12 fairly large shallots. The recipe calls for 1kg beef so it looked like the amount of shallots is just ok. Being an onion lover, I would've easily gone for 15 shallots. But anymore could be a tad overwhelming, I think. But then again, it depends on the size of your shallots. Like I said, mine were fairly large.

nompere · 29-06-2012 03:00PM

I've always used shallots, because that was what was in the first recipe I ever read. Looking through recipes generally, there seems to be about a 50/50 split between shallot users and pearl onion users. There are a few misguided souls who use chopped onions, but they are better ignored!

It might be that the pearl onions are the original ingredient, but I like the sweetness of shallots. Personally, I don't think you can have too many shallots, though I suppose that attitude does need moderating based on the amount of meat that I'm using.

For four people, 24 shallots is quite a modest amount, in my view.

Einhard · 29-06-2012 03:16PM

Thanks for the responses. I was getting a bit worried looking at the mound of shallots I had peeled!

Just to confirm the recipe: when the mushrooms and shallots are done, I just lay them on top of the "stew" and bung them in the oven for a few minutes before serving?

Alun · 29-06-2012 03:21PM

I always use shallots too, but I sauté them along with the button mushrooms in some oil and butter, add a squeeze of lemon juice and then cook them until they're tender (a few minutes) before adding them at the end. Also if you haven't already peeled the shallots, keep a bit of the root end intact or else they'll fall apart.

Einhard · 29-06-2012 03:39PM

Thanks Alun. I'm gonna saute them. Do you put the shallots and mushrooms right on top of the stew part?

nompere · 29-06-2012 03:56PM

Don't forget to add the butter in which you cooked the mushrooms and the onions or shallots - there's lots of taste in it.

Mrs Fox · 29-06-2012 10:38PM

Yes you top the stew with pearl onion/shallots and mushroom sautee. Normally the last 30-40 min.

I do use finely chopped onion as base to the stew, on top of the shallots. Nothing wrong there at all. Just makes a thicker stew and add sweetness. Each to their own I suppose.

Shallot instead of pearls in beef bourguignon

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