Saucepan@saucepan · Shared this recipeFollowFrench · dinnerBeef BourguignonA classic French beef stew braised slowly in red wine with bacon, pearl onions, and mushrooms.total3 hr 15 minprep15 mincook3 hrservings6Original recipe on cafedelites.comKeep this recipeAdd a copy of Beef Bourguignon to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 tbsp extra-virgin olive oil6 oz bacon, roughly chopped3 lb beef brisket, trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks1 carrot, large, sliced 1/2-inch thick1 white onion, large, diced6 clove garlic ), minced (divided1 pinch coarse salt1 pinch ground pepper2 tbsp flour12 pearl onions, small, optional3 cup red wine, like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine2 cup beef stock ), (if using 2 cups of wine, use 3 cups beef stock2 tbsp tomato paste1 beef bouillon cube, crushed1 tsp fresh thyme, finely chopped2 tbsp fresh parsley, finely chopped, divided2 bay leaves1 lb white mushrooms, fresh, small or brown mushrooms ,quartered2 tbsp butterStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the oil in a large Dutch oven or heavy-bottomed pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.2Step 2: Pat the beef with a paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.3Step 3: In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.4Step 4: Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.5Step 5: Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).6Step 6: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter.7Step 7: Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs.8Step 8: Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat. Remove any fat from the sauce (if any) and simmer for a minute or two, skimming off any additional fat that rises to the surface.9Step 9: Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables. Add Parsley.getsaucepan.com/r/91396358-fc56-469b-ae31-d0e8e9b421ce · Original: https://cafedelites.com/beef-bourguignon/
