Beef Bourguignon!
Sunday, February 10, 2013 at 07:12PM Beef Bourguignon
Ingredients:
1/2 lb bacon coarsely chopped
3 lb well-trimmed boneless beef chuck cut into 1 1/2" cubes
1/3 cup all purpose flour
1 1/4 lb peeled boiling onions
3/4 lb large carrots chopped into 1"pieces
12 large whole garlic cloves (peeled)
3 cups beef broth
1/2 cup Cognac or brandy
2 750-ml bottles red Burgundy wine
1 1/4 lb mushrooms
1/3 cup chopped fresh thyme (reserve the stems)
1 tbsp dark brown sugar
1 tbsp tomato paste
1/2 cup chopped parsley (reserve the stems)
1tbsp whole peppercorns
2 tbsp cold butter
Preparation:
Preheat oven to 325°F. Sauté bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 c. flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add a little olive oil to pot if there's not enough bacon fat to sauté the vegetables. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.
Add cognac and 1 c beef broth gradually to pot scraping up browned bits from bottom of pot; boil until reduced to glaze consistency. Return meat and vegetables and their juices to pot. Add Add 2 bottles of wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan. Skim off excess fat. Add peppercorns and the reserved thyme and parsley stems to the liquid. Boil liquid until reduced to 2 3/4 cups, about 30 minutes. Season with salt and pepper to taste. Add butter and stir until melted. Strain liquid through a medium mesh metal sieve and pour back over beef and vegetables. Add chopped parsley.
Serve with potatoes, noodles or rice if desired. Or
Can be prepared 1 day ahead. Cover and chill. Rewarm over low heat before serving.
Enjoy!
Reader Comments (1)
Can this be made without the wine and if so, what would be the substitute?