BEEF BOURGUIGNON

By jarren

Ingredients

• 1/4 extra virgin olive oil
• 2 1/2 to 3 lbs lean sirloin, cut into large bite-sized pieces
• 3 tbsp flour, plus some for dredging
• Coarse salt and black pepper
• 1 clove garlic, crushed
• 1/2 lb good quality bacon, chopped
• 2 large carrots, peeled and chopped
• 1 large onion, peeled and chopped
• 1 bay leaf
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• One bottle good quality French Burgundy wine
• 2 cups beef stock
• 5 tbsp butter, divided
• 1 cup frozen pearl onions
• 1 rounded tbsp sugar
• 1/2 lb while mushrooms, sliced
• 1 tbsp fresh orange zest
• 1 tbsp fresh lemon zest
• 1/4 cup flat leaf parsley, a generous handful

Details

Servings 8

Preparation

Step 1

Preheat oven to 350F

In a heavy bottom pan with a tight fitting lid that can transfer to the oven, heat olive oil on high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Stir in garlic. Season meat with salt and pepper and remove from pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch. Remove meat to a plate. Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef back to pot. Add herbs. Pour in burgundy wine and beef stock to cover meat. Cover pot, transfer to oven and cook 90 minutes.

While meat cooks, in a small skillet over medium heat, melt 3 tbsp of butter. Add 3 tbsp of flour and whisk a minute or two to form a roux. Transfer to small dish and reserve. Return pan to heat and add 1 tbsp butter. When butter melts, add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown and glazed all over, 10 to 12 minutes. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 tbsp of butter and add mushroom slices and cook until mushrooms are lightly browned and tender, about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.

Remove beef from oven and remove lid. Place over medium heat on stove top. Whisk your roux into the beef mixture to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat with parsley.

Serve with rice pilaf garnished with toasted almonds and parsley.