Tuesday, January 2, 2018

Beef Bourguignon

Yield: 4-6 servings

6 slices bacon, cut into lardons
3 tbsp olive oil, divided
3 lbs stewing beef, cut into 2-inch chunks
1 large white onion, sliced
1 large carrot, sliced
salt and pepper
2 tbsp flour
3 cups red wine, like a chianti
3 cups beef stock
1 tbsp tomato paste
2 cloves garlic, minced
1/2 tsp thyme
1 bay leaf
3 tbsp butter, divided
20 pearl onions
1/2 cup beef stock
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 lb mushrooms, quartered
1/4 cup parsley, chopped

1. Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.
2. Preheat oven to 450F.
3. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
4. Pat dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
5. Add the onions and carrots to the Dutch oven. Sauté in fat until browned, about 3 minutes. If there is any excess fat, drain.
6. Add the bacon and beef back to the pot. Season with salt and pepper.
7. Sprinkle with flour and stir.
8. Place in the center of the oven for 4 minutes.
9. Remove pot from oven. Stir beef and place back in the oven for 4 more minutes.
10. Remove pot from the oven and reduce the heat to 325F.
11. Add the wine and stock to the pot. The liquid should barely cover the meat and vegetables.
12. Add the tomato paste, garlic, thyme, and bay leaf.
13. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
14. In the last hour of cooking, heat 1 1/2 tablespoons butter and 1 tablespoon of oil over medium heat in a sauté pan. Add the pearl onions and toss around in the fat until browned, about 10 minutes. Then stir in 1/2 cup beef stock, the herb bouquet, and salt and pepper. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated and the onions are tender.
15. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet.
16. Add the remaining butter and oil and bring to a medium heat. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
17. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. 18. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the beef.
19. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
20. Garnish with parsley and serve with potatoes, rice, or noodles.


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