- 6
Ingredients
- 2-3 2-3 2-3 cups beef stock
- 3 3 3 cups red wine (cabernet)
- 5 5 5 carrots, chopped
- 4 4 4 slices bacon, cut into strips
- 4 4 4 cloves garlic, minced
- 2 2 2 onions, finely chopped
- 2 2 2 bay leaves
- 3 3 3 tablespoons all-purpose flour
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 tablespoon tomato paste
- 1 1 1 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon rosemary
- 1/2 1/2 1/2 teaspoon cloves
- to salt and freshly ground pepper, to taste
Preparation
Step 1
Preheat oven to 450 F.
Heat olive oil in a large Dutch oven over medium heat and render bacon stripsuntil browned and crispy. Remove to a bowl, leaving bacon fat in the pot.
Turn heat up to medium-high and, in batches, brown cubed beef, adding more olive oil if necessary. Once browned, transfer to bowl with baconand set aside.
Add onions and carrots, seasoned with salt and pepper, and sauté until softened and tender. 6-8 minutes.
Remove pot to stove (medium heat) and turn oven heat down to 325 F.
Stir tomato paste into beef and veggies and cook for 3-5 minutes.
Pour in liquids until meat is just submerged, then add garlic, bay leaves, thyme, rosemary and cloves, and let simmer.
Cover and place in oven for 3 hours. Check at 2 hours to see how much liquid is left, adding more stock if meat is no longer covered.
Once meat is tender, transfer Dutch oven back to stove and keep on low heat until ready to serve.
Bring a large pot of salted water to boil and cook farfalle according to packaging directions, or until al dente.
Serve beef bourguignon hot, on top of pasta, pouring extra sauce over as desired.