This classic French dish is perfect for a chilly night, but can be fancy enough for guests! Beef Bourguignon is one of my favorites, and up until I made it, I thought it was a very complicated dish. It's flavors are so complex and rich, that I figured there was no way that I would have had all the things in my pantry that were necessary to make this dish taste as perfect as I've had in restaurants. But not only is it surprisingly simple, its pretty inexpensive to make!
This recipe is a hybrid Julia Child/Ina Garten recipe. It's Julia's recipe, but Ina's cooking method.
Hope you enjoy!
Step 1: Ingredients
1 tablespoon olive oil
2.5lbs of chuck
3 med carrots , peeled and sliced
2 med onion , peeled and sliced
1 teaspoon salt
¼ teaspoon pepper , freshly ground
2 tablespoons flour
1 bottle (750ml) of Red Wine (I used Pinot Noir)
1/2-1 cups beef stock
1 tablespoon tomato paste
2 garlic cloves , mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 cups of pearl onions
1 cup of sliced mushrooms
Step 2: Prep the Meat
Place Dutch Oven on stove top and heat 1 tlb olive oil on Med Heat.
While that is heating up, slice bacon into 1/2" bits and brown in the pot.
While the bacon is browning, cut the chuck into 1" cubes. Be sure to pat the meat dry! This helps with the browning of the meat. Season with Salt and Pepper
Once the bacon is browned, using a slotted spoon, put bacon aside on plate (don't use paper towel to drain. You are going to want to put all the juices back into the stew later to help sautee the veggies)