Beef Bourguignon
By á-10058
Ingredients
- 3 slices thick cut bacon
- 3 T olive oil
- 3 pds stew beef rump or chuck cut in two inch cubes
- 1 large carrot peeled and sliced
- 1 onion sliced
- kosher salt and pepper
- 2 T flour
- 3 cups full bodied red wine like Chianti or Bordeaux
- 4 cups beef stock
- 1 T tomato paste
- 2 cloves garlic mashed
- 1/2 t dried thyme
- 1 bay leaf crumbled
- 1 T butter
- 1 pd mushrooms quartered
- 18-24 white pearl onions peeled or defrosted if frozen
Details
Preparation
Step 1
Heat oven to 325
in a large Dutch oven saute bacon in 1 T oil over med low 8-10 min
remove to large bowl with slotted spoon-pour off all but 2 T of drippings
turn heat to medium until fat is almost smoking
pat beef dry with paper towels wont brown if it is wet
saute a few pieces at a time till browned on all sides-add to bowl with bacon
add carrots and onions to pot-cook about 10 minutes
return beef and bacon to the pot and season with salt and pepper and toss to coat-cook tossing occasionally until flour completely coats the beef and browns slightly about 4 minutes-stir in wine and 3 cups stock so meat is barely covered-add tomato paste, thyme, garlic and bay leaf increase to high and turn to simmer=cover pot and set in lower half of oven-cook 2and 1/2 to 3 hours.meanwhile prepare the mushrooms and onions
melt butter and 1 T oil in large skillet over high heat-add mushrooms and cook 5 mins till browned-remove to a bowl-add onions and saute 10 min until browned with0ut breaking them up
add the remaining stock, season with salt and pepper and simmer until reduced to a syrupy glaze and the onions are tender 10 mins transfer to bowl with the mushrooms
remove pot from oven and stir in mushrooms and onions-set pot uncovered over med low heat and simmer to reduce liquid slightly about 5 mins and serve
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