Beef Bourguignon
hearty and comforting meal!

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Beef Bourguignon

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Ingredients

Adjust Servings:
8 ounces Smoked Bacon diced
2.5 pounds Chuck Beef cut into 1-inch cubes
1 tablespoon Olive Oil
Kosher Salt
Black Pepper freshly ground
1 pound Carrots sliced
2 Onions sliced
2 Garlic Cloves minced
750 ml. Dry Red Wine
2 cups Beef Broth
1 tablespoon Tomato Paste
1 teaspoon Thyme leaves
4 tablespoons Unsalted Butter
3 tablespoons Flour
1 pound Onion frozen
1 pound Mushrooms caps thickly sliced
Cuisine:

The French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew.

  • 120 mins
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 250 degrees F.

In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp and browned. Remove the bacon with a slotted spoon to a large plate.

2
Done

Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon

3
Done

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, Add the garlic and cook for 1 more minute.

4
Done

Put the meat and bacon back into the pot with the juices. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

5
Done

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions to the mix. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

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