Beef Bourguignon

Photo: Kathy Jollimore

Photo: Kathy Jollimore

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Beef Bourguignon
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Servings Prep Time
6 30minutes
Cook Time
2.5 - 3hours
Servings Prep Time
6 30minutes
Cook Time
2.5 - 3hours
Beef Bourguignon
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 30minutes
Cook Time
2.5 - 3hours
Servings Prep Time
6 30minutes
Cook Time
2.5 - 3hours
Ingredients
Servings:
Units:
Instructions
  1. Heat oil in a large Dutch oven.
  2. Add the bacon. Cook until browned, about 5 minutes. Remove bacon with a slotted spoon and set aside.
  3. Combine the salt, pepper and flour in a bowl. Working in small batches, toss the beef lightly in the flour, shaking off excess.
  4. Cook the beef allowing it to brown well on all sides. Be careful not to crowd the pan or to move the meat around. When the meat is well browned, remove from the pan.
  5. Deglaze the pan with a splash of wine, scraping the bottom. Pour off the liquid and reserve.
  6. Add a tablespoon of oil to the pan. Repeat with the remaining beef, deglazing after each addition and using oil as needed.
  7. After the final deglazing, heat the remaining oil in the Dutch oven. Cook the carrots and onions until soft and browned, about 5 minutes.
  8. Add the garlic. Cook one minute.
  9. Return the beef and bacon to the Dutch oven along with the reserved deglazing liquid. Add the herbs, tomato paste, remaining wine, and enough stock to almost cover the beef.
  10. Bring to a boil. Cover and simmer in the oven until the beef is tender, about 2 ½ - 3 hours. The meat should pull apart easily.
  11. Remove the herbs. Heat a tablespoon of the butter and olive oil in a large skillet. Add the shallots. Cook until browned.
  12. Add to the beef in the last 20 minutes of cooking. In the same skillet, heat another tablespoon of both butter and oil.
  13. Sauté half the mushrooms until well browned, about 10 minutes. Add to the stew. Repeat with the remaining mushrooms.
  14. To serve, garnish the stew with parsley.
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