Beef Bourguignon
Ingredients
Beef Marinade
-
800
g
chuck beef, cut in 4-5 cm / 2” cubes
-
2
large
carrots, cut on an angle into 4-5 cm / 2” pieces
-
16
pieces
pearl onions or small, round pickling onions
-
1
leaf
bay leaf, fresh
-
3
sprigs
thyme
-
750
ml
pinot noir or other red wine
Browning Beef
-
3
tbsp
oil (olive, canola or vegetable)
-
¾
tsp
salt
-
½
tsp
pepper
Stew
-
200
g
mushrooms, halved (quarters if large)
-
150
g
bacon, cut into 1 cm / ½” thick batons
-
50
g
unsalted butter
-
3
cloves
garlic, minced
-
2
tbsp
tomato paste
-
6
tbsp
flour, plain/all purpose
-
3
cups
beef stock (preferably homemade)
-
¼
tsp
salt
-
2
tbsp
chopped parsley, for garnish
Instructions
- Marinate the beef overnight in red wine with carrots, onions, thyme, and bay leaves.
- Strain the marinade and reserve the liquid.
- Reduce the reserved wine in a saucepan until it's halved.
- Pat the beef dry, season with salt and pepper.
- Brown the beef in batches in a heavy pot, then set aside.
- Cook the bacon until golden, then add to the beef.
- Sauté mushrooms, onions, and carrots separately, then combine with the beef and bacon.
- Add butter, garlic, tomato paste, and flour to the pot and cook briefly.
- Slowly add the beef stock and reduced wine, stirring to combine.
- Add the beef, bacon, thyme, and bay leaves to the pot and bring to a simmer.
- Cover and transfer to the oven for 1 hour, then add the onions and mushrooms.
- Return to the oven for another 1½ hours until the beef is tender.
- Adjust seasoning and let the stew sit overnight for better flavor.
Nutrition Facts (estimated)
Servings
5
Calories
745
Total fat
40g
Total carbohydrates
25g
Total protein
47g
Sodium
1822mg
Cholesterol
165mg
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