Beef Bourguignon
Beef Bourguignon
Beef Bourguignon
Prep Time: 30 minutes Cook Time: 2 hours Servings 8 4 Pounds Chuck Roast, Cut in 1 inch cubes 8 Slices Thick Cut Bacon, cut into 1/2 inch strips 4 Large Carrots, cut in 1 1/2 inch chunks 1 Pound Button Mushrooms, quartered 2 Tablespoons Tomato Paste 2 Tablespoons Butter 2 Bay Leave 4 Sprigs Thyme, tied with twine 4 Cloves Garlic, Minced 3 Tablespoons All Purpose Flour 1 Pound Frozen Pearl Onions 2 Cups Dry Red Wine, Like a Burgundy or Pinot Noir 4 Cups Low Sodium Beef Stock
1) In a large dutch oven preheated over medium high heat, add the bacon and cook until crisp, remove with a slotted spoon. Drain all but two tablespoons of bacon dripping.
2) Add the beef to the bacon drippings in batches and brown the beef on all sides. Don’t crowd the pan. Remove to a plate with a slotted spoon.
3) Add the mushrooms to the pan, in batches and brown. Add more bacon drippings if needed. Cook all mushrooms until brown.
3) Add butter and saute the onions, garlic and carrots for a few minutes or until they develop some color. Then add flour and cook the flour for 3 minutes
4) Add the Wine and allow it to cook out for about a minute, stir in the tomato paste and allow that to cook for about 30 seconds while stirring the whole time.
5) Add the beef back in along with the wine, beef broth, cooked bacon and thyme. Cover with a lid, turn the heat down to low and let it cook for about 2 hours or until the beef is tender.
6) Half hour before the beef mixture is done, add the mushrooms.
7) In a skillet, add 1 Tbsp of olive oil and the 1 Tbsp of butter, let it melt over medium high heat, add the mushrooms and saute them for 5 to 7 minutes or until golden brown all over, season slightly with salt and pepper to taste and fresh chopped parsley, set aside.
8) Remove the lid from the pan, add the cooked mushrooms and pearl onions, turn the heat up to high and let everything bubble together for a few minutes or until thickened. Adjust the seasoning to taste and serve
