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Erin Rosar
 
October 11, 2013 | Tasty Recipes | Erin Rosar

Boeuf Bourguignon

Stews are a great cold-weather comfort food, and a stew that pairs extremely well with Pinot Noir is Boeuf Bourguignon.  We know it looks a little complicated, but give it a try - it's worth it!

Ingredients

  • 45 grams dried porcini mushrooms, soaked in hot water for 30 minutes
  • 4 oz thick sliced bacon, cut in to 1/4" strips
  • 1 Tbsp olive oil (or cooking oil)
  • 3 lbs lean stewing beef or roast like cross rib, cut into 2" cubes
  • 3 cups red wine such as pinot noir
  • 10-24 small white onions, brown-braised in stock
  • 1 lb quartered fresh mushrooms, sautéed in butter
  • 1 carrot, cut into cubes
  • 1 onion, diced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp flour
  • 2-3 cups beef stock
  • 1 Tbsp tomato paste
  • 2 cloves garlic, mashed
  • 2 sprigs fresh thyme
  • 3 sprigs parsley
  • 1 bay leaf
  • 2 Tbsp brandy

Directions

  1. Preheat oven to 325°F.
  2. Sauté bacon in a Dutch oven over moderate heat for 2-3 minutes to brown lightly. 
  3. Remove to a side dish with a slotted spoon.
  4. Drain most of the bacon fat from the pan, and add the oil.
  5. Dry the beef on paper towels.
  6. Brown on all sides, a few pieces at a time - do not crowd the pan.
  7. Add it to the bacon. 
  8. In the same fat, brown the vegetables.
  9. Pour out the sautéing fat.
  10. Return the beef and bacon to the Dutch oven and toss with the salt and pepper.
  11. Sprinkle with the flour and toss to coat the beef. 
  12. Stir and cook for 2 minutes.
  13. Stir in the wine, and enough stock so that the meat is barely covered.  
  14. Add the tomato paste and garlic.
  15. Reserving soaking liquid, remove porcini mushrooms and chop; add to pan.
  16. Bring to boil, scraping up any brown bits.
  17. Tie parsley, thyme and bay leaf together with string - add to pan.
  18. Cover and braise in 325°F (160°C) oven until meat is fork-tender, 2-1/2 to 3 hours.
  19. While the beef is cooking, prepare the pearl onions and mushrooms. Set them aside until needed.
  20. With slotted spoon, remove beef to separate bowl.
  21. Add pearl onions, mushrooms and brandy to liquid in Dutch oven; bring to boil over medium-high heat.
  22. Reduce heat and simmer, uncovered, until thickened and onions are tender.
  23. Discard herbs.
  24. Add the beef to the dutch oven and heat thoroughly.

Feeds 6

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