Beef Bourguignonne

By hanley89

Ingredients

• 3 1/2-4 pounds beef stew meat, cut into 1 1/2 inch pieces
• 1 tbs plus 1/4 tsp kosher salt
• 1 1/2 tsp black pepper
• 3 tbs olive oil
• 1 bottle dry red wine ( 750 Ml)
• 1 14.5 oz can diced tomtaoes, drained
• 2 14.5oz cans ( 3 1/2 cups) low sodium chicken broth
• 1/2 small yellow onion
• 1 pound baby carrots
• 8 cloves of garlic, peeled
• 3 tbs unsalted butter
• 1 fresh or frozen pearl onions
• 1 pound button mushrooms, thickly sliced

Preparation

Step 1

1. Preheat oven to 300. Season meat on all sides with 1 tablespoon of salt and the pepper. Heat oil in dutch oven. Working in batches, cook meat till browned on all sides. Transfer to plate. Add the wine to the drippings and bring to a boil. Cook 3 minutes, using a wooden spoon to stir and scrap bottom of the pot. Add meat, tomatoes and 2 cups of the broth. Bring to a simmer. Add yellow onion, 3 of the babay carrots and the garlic. Cover tightly and transfer to the oven for 1 hour.Add remaining carrots, cover and return to oven until meat is fork tender but not falling apart about 30 minutes more.Skim any fat from surface
2.Meanwhile, melt 1 tbs of the butter in a large skillet over medium heat. Add pearl onions and the remaining broth. Simmer, stirring occasionally, until liquid almost evaporatesand onions are tender about 15 minutes. Transfer to plate. Wipe out skillet. Melt remaining butter. Add mushrooms and toss to coat. Cook stirring ocasionally, until liquid is release by the mushrooms almost evaporates, about 12 minutes. Transfer to plate with onions and sprinkle with remaining salt
3. Transfer pot to stove top and place over medium high heat, using slotted spoon remove and discard onion half. Simmer uncovered until stew reduces to the desired consistency, 10-20 minutes. Add pearl onions and mushrooms and simmer for 5 minutes more
4. Serve with mashed potatoes or noodles