BEEF BOURGUIGNON (stream-lined)

By jarren

Ingredients

• Canola or olive oil, for cooking
• 2-3 lb sirloin steak, cut into 2" cubes
• 1 large onion, halved and sliced
• 2 tbsp flour
• Salt and pepper to taste
• 1-2 cups red wine
• 2-3 cups beef stock
• 2 tbsp tomato paste
• 1 garlic clove, crushed
• 1-2 tsp chopped fresh thyme
• 1-2 tbsp butter
• 20 small white pearl onions, peeled
• 1 lb button mushrooms, halved or quartered

Details

Servings 6

Preparation

Step 1

Preheat oven to 325F.

Drizzle enough oil to coat the bottom of a heavy skillet and set it over medium-high heat. Once the pan is hot, brown the beef in batches, without crowding the pan. Once browned, transfer the meat to a small roasting pan or a large lidded baking dish with a slotted spoon.

Add the onion to the skillet and cook for a few minutes, until starting to soften and turn golden. Add to the beef, sprinkle the flour over-top and toss to combine and coat the meat and onions with flour. Sprinkle with salt and pepper.

Pour in the wine and enough stock to come halfway up the meat mixture (if you like, pour some of the liquid into the cooking pan first to loosen all the delicious brown bits, then pour it back in with the meat).

Add the tomato past, garlic and thyme.

Cover and bake for 2 1/2 to 3 hours, until the meat is very tender. Toward the end of the cooking time, heat another drizzle of oil in a heavy skillet, add the butter and saute the pearl onions and mushrooms for 5 to 8 minutes, until both turn golden. Stir into the beef mixture when it comes out of the oven.

Serve immediately over mashed potatoes or buttered noodles.