BEEF BOURGUIGNON RECIPE
Recipe
courtesy of Ina Garten, Beef Bourguignon!
Prep
Time : 30 mins
Cook
Time : 1 hour 15 mins
Total
Time : 1 hour 45 mins
Servings : 6
INGREDIENTS
·
1
tablespoon good olive oil
·
8
ounces dry cured center cut applewood smoked bacon, diced
·
2
1/2 pounds chuck beef cut into 1-inch cubes
·
Kosher
salt
·
Freshly
ground black pepper
·
1
pound carrots, sliced diagonally into 1-inch chunks
·
2
yellow onions, sliced
·
2
teaspoons chopped garlic (2 cloves)
·
1/2
cup Cognac
·
1
(750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
·
1
can (2 cups) beef broth
·
1
tablespoon tomato paste
·
1
teaspoon fresh thyme leaves (1/2 teaspoon dried)
·
4
tablespoons unsalted butter at room temperature, divided
·
3
tablespoons all-purpose flour
·
1
pound frozen whole onions
·
1
pound fresh mushrooms stems discarded, caps thickly sliced
For serving
·
Country
bread or Sour Dough, toasted or grilled and rubbed with garlic clove
·
1/2
cup chopped fresh parsley, optional
INSTRUCTIONS
1.
Preheat
the oven to 250 degrees F.
2. Heat
the olive oil in a large Dutch oven. Add the bacon and cook over medium heat
for 10 minutes, stirring occasionally, until the bacon is lightly browned.
Remove the bacon with a slotted spoon to a large plate.
3.
Dry
the beef cubes with paper towels and then sprinkle them with salt and pepper.
In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes,
turning to brown on all sides. Remove the seared cubes to the plate with the
bacon and continue searing until all the beef is browned. Set aside.
4. Toss
the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the
fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the
onions are lightly browned. Add the garlic and cook for 1 more minute. Add the
Cognac, stand back, and ignite with a match to burn off the alcohol. Put the
meat and bacon back into the pot with the juices. Add the bottle of wine plus
enough beef broth to almost cover the meat. Add the tomato paste and thyme.
Bring to a simmer, cover the pot with a tight-fitting lid and place it in the
oven for about 1 1/4 hours or until the meat and vegetables are very tender
when pierced with a fork.
5.
Combine
2 tablespoons of butter and the flour with a fork and stir into the stew. Add
the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10
minutes until lightly browned and then add to the stew. Bring the stew to a
boil on top of the stove, then lower the heat and simmer for 15 minutes. Season
to taste.
6.
To
serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a
cut clove of garlic. For each serving, spoon the stew over a slice of bread and
sprinkle with parsley.
Recipe
from foodnetwork.com
Delicious Food Recipes
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