Beef Bourguignon
OUT WEST: Food & Lifestylewww.outwestlifestyle.comBeef Bourguignon is a classic made famous by Julia Child with seared and stewed beef, carrots, mushrooms and pearl onions in a red wine base.
Servings: 8
Equipment
- 1 Dutch oven or heavy bottom pot
Ingredients
- 3 strips bacon cut in lardons (strips)
- 3 pound chuck roast cut in 1 inch cubes
- Tbsp. olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 4 carrots peeled, cut into 2 inch pieces
- 3 Tbsp. flour
- 1 Tbsp. tomato paste
- 1 bottle red table wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 Tbsp. butter
- 2 cups button mushrooms sliced 1/4" thick
- 1/2 cup pearl onions
- salt and pepper
Instructions
- Render bacon lardons in Dutch oven over medium high heat. Remove from pan when crispy, setting aside for later, leaving bacon fat in pan.
- Season beef pieces generously with salt and pepper. Sear in a single layer in bacon fat making sure to brown each side. Remove from pan to a bowl and set aside.
- Add 1 Tbsp. olive oil to pan along with chopped onions, carrots and garlic. Stir, cooking until onion is softened. Add flour and tomato paste, stirring to combine. pour in wine and beef broth, while scraping the bottom of the pan to remove all the browned bits. Add seared beef and bacon back to pan along with thyme.
- Cover, reduce heat to low and simmer for about 2 hours. Remove lid and continue to simmer for 1 hour. Beef should be tender and sauce should be rich, velvety and slightly thickened.
- In a separate pan melt butter over medium high heat. Sauté mushrooms 2-3 minutes until just softened, then add pearl onions, season with salt and pepper, cooking an additional 1-2 minutes until onions are softened. Fold into beef Bourguignon. Remove thyme stems. Serve over buttered egg noodles or mashed potatoes.