Beef Bourguignon

By jkelly117

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 to 4 pounds beef short ribs, cut into thirds
• 3 to 4 tablespoons unsalted butter
• 1/2 cup bacon lardoons, diced
• 2 large white onions, sliced
• 4 shallots, quartered
• 1 pound mushrooms
• 1 cup celery, diced
• 1/2 cup carrots, diced
• 2 cups red wine or half bottle
• 4 cups beef stock or to cover
• Preheat oven to 350 to 375 degrees F.

Preparation

Step 1

4 cups beef stock or to cover
Preheat oven to 350 to 375 degrees F. ayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.
In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.


ROASTED CARROTS

1 pound medium mixed colored carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tablespoons mixed seeds, toasted
Preheat the oven to 350 degrees F.
Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.