Beef Bourguignon
Prep Time 2 min | Cook Time 0 min
INgredients
4 lbs beef chuck, cut into 2-inch pieces
4 tsp kosher salt
1 tsp ground black pepper
5 oz bacon, diced
1 sweet onion, diced
2 large carrots, sliced
t tsp tomato paste
2 tbsp all purpose flour
1 750ml bottle of red wine
1 large bay leaf
1 sprig thyme
8 oz pearl onions (peeled)
8 0z cremini mushrooms halved
1 tsp extra virgin olve oil
pinch sugar
1/4 cup water
Chopped flat leaf parsley for garnish
Directions
Season beef with 3 tsp salt and 1 tsp pepper
Set beef aside for 30 minutes or chill in refrigerator (up to 24-hours)
In large Dutch oven cook bacon over medium low heat until fat is rendered and bacon is crisp, stir occasionally, 10-15 minutes.
Transfer bacon to paper towel-lined plate with slotted spoon, leave fat in Dutch oven.
Heat oven to 270-degrees.
Raise heat on stovetop to medium high and cook until fat starts to smoke
Brown all beeef cubes in Dutch oven in batches, making sure there is room between beef as they are browned.
Remove beef from Dutch oven and rest on plate.
Reduce heat on stove top; stir in onion, carrot and 1/4 tsp salt and cook until soft (about 10 minutes).
Stir in garlic and tomato paste, cook for 1 minute.
Stir in flour and cook for 1 minute.
Add wine, bay leaf, thyme, scraping up brown bits at the bottom of Dutch oven. Add browned beef, and half the bacon.
Transfer Dutch oven to oven, cover and let cook until very tender, about 3 hours. (stir every hour)
At about 2-1/2 hours, in large skillet over high heat comine pearl onions, mushrooms, 1/4 cup water, olive oil, pinch of salt, pepper, and sugar.
Bring to boil and reduce heat to medium and cook for 15 minutes.
Uncover and raise heat tossing frequently until vegetables are browned 5 to 7 minutes.
Add mushrooms, and remaining bacon to stew Dutch oven.
To serve scatter onions over stew mix then top with parsley.
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