BEEF BOURGUIGNON RECIPE
Tender
pieces of beef stewed in a red wine sauce make Beef Bourguignon an incredible
family dinner.
INGREDIENTS
- 1 large yellow onion diced
- 1 tablespoon canola oil.
- 8 slices bacon cut into ¼-inch slices
- Freshly ground black pepper
- Kosher salt
- 1 3- pound boneless beef chuck fat removed and cut into 1½-inch cubes
- 2 tablespoons all-purpose flour
- ½ cup cognac
- 1 2 cup can beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 4 tablespoons unsalted butter
- 5 carrots sliced diagonally into 1-inch chunks
- 4 cloves garlic minced; divided
- 1 750 ml. bottle good red wine such as Pinot Noir or Cote du Rhone
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried)
- 1 pound frozen pearl onions thawed
- 1 pound fresh cremini mushrooms stems removed and caps thickly sliced
INSTRUCTIONS
First, heat
the oven to 325 ° F
Then, blot
the beef with paper towels, season with salt and pepper; put aside.
In a small
bowl, combine flour, salt and pepper. put aside.
Add bacon to
a Dutch oven over medium heat. Cook until fat is melted and use a draining
spoon to transfer bacon pieces to a paper towel-lined plate.
Add 1
tablespoon of canola oil to the pan and wait 30 seconds to allow the oil to
heat. Add about 1/3 of the cubes of beef to the pot, turning as needed, to
capture all sides. Repeat with the remaining beef grabbing 1/3 of the beef at a
time. Transfer the beef to the same plate with the bacon.
Add the
carrots and chopped onions to the Dutch oven. Sprinkle with 1 teaspoon kosher
salt and ½ teaspoon freshly ground black pepper. Bake 8-12 minutes or until
vegetables are lightly browned. Add half of the minced garlic and cook another
30 seconds.
Add the beef
and bacon to the pan with the vegetables and mix. Sprinkle the meat / vegetable
mixture with the flour and cook for 5 minutes, stirring often.
Add the wine
slowly while deglazing (by scraping the tasty pieces) the pan.
Add cognac and
enough beef broth to cover almost the meat.
Add tomato
paste, thyme and bay leaves and stir. Bring to a boil, cover the pan with an
airtight lid and place in the oven.
Cook the
beef for 2 to 3 hours, stirring occasionally, until the meat is tender with a
fork.
While the
beef is cooking, prepare the onions and mushrooms. Heat 2 tablespoons butter in
a medium saucepan over medium-low heat. Add the thawed pearl onions and season
with kosher salt and freshly ground black pepper. Cook until onions are lightly
browned on all sides, 8 to 10 minutes.
Add remaining 2 tablespoons of butter,
sliced cremini mushrooms and remaining minced garlic into saucepan. Cook
until golden brown, about 6-8 minutes. Season to taste with kosher salt and
freshly ground black pepper, if necessary. Set aside until the beef is ready.
When the
beef is cooked and tender, transfer the oven stew to the stove.
Remove the lid
and put the burner on medium heat. Add the pearl onion / mushroom mixture and
bring the stew to the boil (on the stove). Reduce the heat to low and simmer
for 15 minutes. Remove the stew from the heat and let stand for 15 minutes.
Discard the
bay leaf and the sprig of rosemary.
Season the
stew to taste and serve with mashed potatoes or egg noodles. Happy Cooking
Time.
