Stew Meat
French Beef Bourguignon
Recipe courtesy of Love in My Belly.
Prep Time: 15-20 minutesPT15-20M
Cook Time: 2.5 hoursPT2.5H
Servings: 4
Love slow-cooked meat, bacon, and mushrooms? This rich Natural Angus beef bourguignon recipe also features hearty vegetables, garlic, thyme, and wine.
Ingredients
3 slices of bacon, diced
2 carrots
1 sweet yellow onion, diced
12 oz mushrooms, cremini + shiitake (or all cremini or white button mushrooms), halved or thick slices
10 pearl onions, trimmed and peeled
4 cloves of garlic, 2 minced and 2 crushed
1½ Tbsp flour
2 tsp tomato paste
4 sprigs of fresh thyme
1 bay leaf
2 Cups of wine
1 Cup of beef broth
salt + pepper
1 Tbsp butter
vegetable oil
parsley, chopped
Preparation
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Preheat oven to 325 degrees.
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Pat beef stew meat dry. Season generously with salt and pepper.
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Heat a Dutch oven over medium high heat on the stovetop. Add diced bacon and cook until crisp. Remove bacon and set aside.
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Pan sear the sides of the beef stew meat in the bacon fat. Remove beef and set aside.
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In the same Dutch oven, add onions and brown. Add carrots and garlic. Cook for a minute. If the pan gets dry, add a couple tablespoons of water.
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Add tomato paste and flour and mix thoroughly. Toss in bay leaf and thyme.
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Pour in wine and let reduce for a couple minutes, turning heat down as liquid starts to bubble.
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Add beef broth and stir.
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Carefully place the beef and bacon back into the pan, making sure that the meat is fully submerged in the liquid. Cover and place in the oven. Cook for 2 hours.
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Meanwhile, heat a medium frying pan with vegetable oil. Add pearl onions and brown.
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Toss in the mushrooms. Sprinkle with salt. When the mushrooms begin to shrink, add a tbsp of butter. Stir and allow the mushrooms to slightly brown.
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When the beef bourguignon has finished cooking, add the pearl onions and mushrooms to the Dutch oven. Sprinkle with chopped parsley. Serve over mashed potatoes, rice, or noodles.