Beef Bourguignon Dish (Print Version)
# Ingredients:
01 -
1 tablespoon of olive oil (extra virgin)
02 -
6 ounces of chopped bacon
03 -
3 pounds of beef (brisket, chuck steak, or stewing), cut into 2-inch pieces
04 -
1 big carrot, cut into 1/2-inch slices
05 -
1 large white onion, chopped
06 -
6 cloves of garlic, minced (split into portions)
07 -
Salt (coarse, as needed)
08 -
Pepper (ground, to taste)
09 -
2 tablespoons of all-purpose flour
10 -
12 pearl onions (optional)
11 -
3 cups of red wine (like Pinot Noir, Merlot, or Chianti; for gentler flavor, use only 2 cups)
12 -
2-3 cups of beef broth (depending on how much wine you use)
13 -
2 tablespoons of tomato paste
14 -
1 crushed beef bouillon cube
15 -
1 teaspoon of finely chopped fresh thyme
16 -
2 tablespoons of parsley, finely chopped (keep divided)
17 -
2 bay leaves
18 -
1 pound of mushrooms (white or brown), cut into quarters
19 -
2 tablespoons of butter
# Instructions:
01 -
Turn your oven on and preheat it to 350°F (175°C).
02 -
Put olive oil in a heavy pot or dutch oven and warm it over medium heat. Cook the bacon for around 3 minutes until it's browned and crispy. Scoop it out with a slotted spoon and set it aside.
03 -
Dry the beef using paper towels, then sear it in portions in the leftover bacon grease until all sides develop a nice brown crust. Place it aside with the bacon.
04 -
With the remaining fat, sauté the carrot slices and chopped onion for about 3 minutes until they soften. Toss in four minced garlic cloves and cook for 1 extra minute. Drain off any excess fat before adding the meat and bacon back in. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper on top.
05 -
Dust the mixture evenly with flour and stir it around until combined. Let it cook for 4-5 minutes until the flour turns golden brown.
06 -
Mix in the pearl onions if you're using them, along with the wine and just enough beef stock to barely submerge the meat. Add the herbs, tomato paste, and bouillon cube and bring everything to a simmer over medium heat.
07 -
Cover the pot and pop it into the oven on a lower rack. Let it cook gently for 2-3 hours, keeping the heat steady for a slow simmer.
08 -
While the dish finishes up, melt butter in a pan over medium heat. Add the last 2 minced garlic cloves and stir for about 30 seconds until fragrant. Add the quartered mushrooms and let them cook for 5 minutes, shaking the pan occasionally. Sprinkle with salt and pepper if you'd like.
09 -
When the dish is done, pour it all through a colander set over a large pot to catch the juices. Toss out the herbs.
10 -
Return the meat, vegetables, and mushrooms to the dutch oven.
11 -
Simmer the strained sauce for a minute or two, skimming off the fat. If it's too thick, mix in some stock. If it's thin, boil it a bit to thicken. Add more salt and pepper if needed.
12 -
Pour the sauce back over the cooked meat and veggies. Simmer for a couple more minutes to heat it all together. Sprinkle some fresh parsley on top and plate it up with mashed potatoes, noodles, or rice.
# Notes:
01 -
Better-quality wine will give a richer flavor to the final dish.
02 -
Letting it rest for 15 minutes will help the flavors settle in.
03 -
Adding mushrooms near the end keeps their texture nice and firm.