October 11, 2013 |
Tasty Recipes |
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!
- 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
- Preheat oven to 325°F.
- Sauté bacon in a Dutch oven over moderate heat for 2-3 minutes to brown lightly.
- Remove to a side dish with a slotted spoon.
- Drain most of the bacon fat from the pan, and add the oil.
- Dry the beef on paper towels.
- Brown on all sides, a few pieces at a time - do not crowd the pan.
- Add it to the bacon.
- In the same fat, brown the vegetables.
- Pour out the sautéing fat.
- Return the beef and bacon to the Dutch oven and toss with the salt and pepper.
- Sprinkle with the flour and toss to coat the beef.
- Stir and cook for 2 minutes.
- Stir in the wine, and enough stock so that the meat is barely covered.
- Add the tomato paste and garlic.
- Reserving soaking liquid, remove porcini mushrooms and chop; add to pan.
- Bring to boil, scraping up any brown bits.
- Tie parsley, thyme and bay leaf together with string - add to pan.
- Cover and braise in 325°F (160°C) oven until meat is fork-tender, 2-1/2 to 3 hours.
- While the beef is cooking, prepare the pearl onions and mushrooms. Set them aside until needed.
- With slotted spoon, remove beef to separate bowl.
- Add pearl onions, mushrooms and brandy to liquid in Dutch oven; bring to boil over medium-high heat.
- Reduce heat and simmer, uncovered, until thickened and onions are tender.
- Discard herbs.
- Add the beef to the dutch oven and heat thoroughly.