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)
Step 3: Browning the Beef
Cook evenly on each side for approximately 5 min total. Take out cubes and put with bacon on same plate.
Repeat until you have browned all the meat.
Step 4: Veggies!
Peel and cut your carrots
Slice your onions
And to save some time later, go ahead and slice your mushrooms now. (I used crimini... use what you wish)
Once all the meat is out, throw the carrots and the onions into the pot with the fat and juices from the bacon and meat. Stir and sautee until veggies are soft, but not wilted and completely sauteed.
Step 5: Add the Beef and Accoutrement
Stir and evenly mix (you are still on Med Heat right?)
Once everything is evenly mixed, pour in the entire bottle of wine.
Pour in beef broth and sprinkle in the thyme.
You want to just barely reach the top of the meat. Don't let the liquids completely submerge the meat and veggies.
Bring to a simmer. Once it starts simmering, place lid on pot and put in the oven (250F) for 1.5 hours
Step 6: Bon Apetit!
Then, viola! you are all done! Serve with rice or bread or noodles... but let me tell you, this dish stands alone just fine!
It even taste better the next day!