Beef Bourguignon v2

on

Yield: 4-5 Servings

Ingredients

  • Beef
    • 2 1/4 lbs. beef roast, cut into 2" cubes
      • Use the cheapest cut of beef you can find... this recipe will make it tender
    • 5 carrots, cut into 2" pieces
    • 12 oz. pearl onions (~30 total)
      • I used fresh onions.  Next time I'll try frozen pearl onions to save prep time.
    • 1 bay leaf
    • 1/4 tsp dried thyme
    • 750ml pinot noir
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp oil
    • If you wanna be baller, use lard.  So much flavour!
  • 4-5 strips bacon, chopped
  • 8 oz. mushrooms
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 tbsp flour
  • 3 cups beef stock
  • 1/4 tsp salt
  • Mashed potatoes
  • 2 tbsp chopped parsley

Directions

  1. Place beef in a zip-top bag with carrots, pearl onions, bay leaf, thyme, and pinot noir.  Marinade 8-24 hours.
  2. Remove the beef, carrots, and onions from the marinade.  Separate the bay leaf.  Pour the liquid into a large saucepan and simmer to reduce, skimming off any impurities.  Reduce it by ~80%.  Set aside.
  3. Pat the beef dry with paper towels.  Sprinkle with the 3/4 tsp salt and 1/2 tsp pepper.
  4. Heat oil in a large Dutch oven.  Brown the beef in batches, turning to brown each side.
  5. Fry the bacon.  Add to the browned beef.
  6. Sauté the mushrooms until a few spots are golden browned.  About 5 min.
  7. Add the 3 tbsp butter to the Dutch oven.  Add the carrots and cook for 3-4 minutes.  Remove and add to the beef.
    1. By this point, the bottom of your pan will be dark brown and some bits will be stuck to the bottom.  That's ok.
  8. Sauté the garlic for 1 minute and then remove from the heat.  Add the tomato paste and flour and stir together into a roux.  Cook for about 2 minutes.
  9. Gradually add the reduced wine and beef stock, stirring until the roux is thinned down and no lumps remain.
  10. Add the salt, beef, bay leaf, and carrots to the pot.
  11. Cover and bring the Dutch oven to a simmer over the stovetop.  Transfer to the oven and bake at 350°F for 1 hour.
  12. Add the mushrooms and onion.  Return to the oven for another 1.5 hours.
  13. Taste for seasoning.
  14. Serve over mashed potatoes.  Garnish with chopped parsley.

Adapted from Recipe Tin Eats.










Comments

Post a Comment