Beef Bourguignon

16 Dec

Beef Bourguignon is what`s on this simple man`s plan for better eating today & I have to say if you`ve not had it before you need this in your life! It`s a classic French beef stew that`s so much more, chunks of beef slowly cooked in red wine until fall apart, melt in your mouth tender & finished with sautéed mushrooms & pearl onions or shallots. This is all about layers & depth of flavors. A little prep work is needed before you set it & forget it but trust me, it`s so worth it!!
Here`s what you`ll need:
Bacon- 8 oz chopped
Stewing Beef- 2 lbs in 1 inch cubes
Yellow Onion- 1 diced
Carrots- 3 chopped
Celery- 3 ribs chopped
Red Wine- 1 bottle
Garlic-4-6 cloves peeled
Bay Leaves-2
Thyme- a few sprigs
Button or Crimini Mushrooms- 8 oz whole or halved
Pearl onions- 8 oz
Heat a soup pot or Dutch oven over medium high heat and cook your bacon until crisp. remove to a paper towel to drain. Remove & reserve the bacon grease leaving a couple of tablespoons in the pot. Preheat your oven to 300 degrees.
Beef ready to brown.

 

Season the beef with some salt & pepper. Working in batches brown the cubed beef. We want a nice sear on these babies so don`t crowd the pot. Once well browned remove to a plate.

 

Veggies prepped.

 

Add another tablespoon or so of bacon grease into the pot & add the carrots, celery & onion and cook 5-7 minutes stirring occasionally.

 

Add the beef into the pot & give a stir.

Add the garlic cloves, red wine, bay leaves & thyme & bring to a simmer. Cover tightly & place in the preheated oven for 2 1/2 hours. In the mean time heat a tablespoon of bacon grease in a saute pan over medium heat, add the mushrooms & pearl onions and cook until golden brown, 3-5 minutes.

Remove the Beef Bourguignon from the oven & gently mix in the mushrooms & onions. Serve, enjoy & tell me it`s not the best beef stew you`ve ever had!!

Beef Bouruignon

Beef Bouruignon

Ingredients

  • Bacon- 8 oz chopped
  • Stewing Beef- 2 lbs in 1 inch cubes
  • Yellow Onion- 1 diced
  • Carrots- 3 chopped
  • Celery- 3 ribs chopped
  • Red Wine- 1 bottle
  • Garlic-4-6 cloves peeled
  • Bay Leaves-2
  • Thyme- a few sprigs
  • Button or Crimini Mushrooms- 8 oz whole or halved
  • Pearl onions- 8 oz

Instructions

  1. Heat a soup pot or Dutch oven over medium high heat and cook your bacon until crisp. Remove to a paper towel to drain.
  2. Remove & reserve the bacon grease leaving a couple of tablespoons in the pot.
  3. Preheat your oven to 300 degrees.
  4. Season the beef with some salt & pepper. Working in batches brown the cubed beef. We want a nice sear on these babies so don`t crowd the pot. Once well browned remove to a plate.
  5. Add another tablespoon or so of bacon grease into the pot & add the carrots, celery & onion and cook 5-7 minutes stirring occasionally.
  6. Add the beef into the pot & give a stir.
  7. Add the garlic cloves, red wine, bay leaves & thyme & bring to a simmer. Cover tightly & place in the preheated oven for 2 1/2 hours.
  8. Heat a tablespoon of bacon grease in a saute pan over medium heat, add the mushrooms & pearl onions and cook until golden brown, 3-5 minutes.
  9. Remove the Beef Bourguignon from the oven & gently mix in the mushrooms & onions.
  10. Serve & enjoy & tell me it`s not the best beef stew you`ve ever had!!
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