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beef_bourguignon.md

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https://cafedelites.com/beef-bourguignon/

Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 40g (6 cloves) garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter

TRADITIONAL OVEN METHOD:

  • Preheat oven to 350°F (175°C).

  • Heat the oil in a large dutch oven or heavy based 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.

  • Pat dry beef with paper towel

  • Sear in batches in the hot oil/bacon fat until browned on all sides.

  • Remove to the dish with the bacon.

  • In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes)

  • Aadd 2/3 cloves minced garlic and cook for 1 minute.

  • Drain excess fat (leave about 1 tablespoon in the pan) 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.

  • 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.

  • Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

  • In the last 5 minutes of cooking time, prepare your mushrooms:

  • 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.

  • Season with salt and pepper, if desired. Once they are browned, set aside.

  • Place a colander over a large pot (I do this in my clean kitchen sink).

  • Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only).

  • Discard the herbs

  • Return the beef mixture back into the dutch oven or pot.

  • Add the mushrooms over the meat.

  • Remove any fat off the sauce and simmer for a minute or two, skimming off any additional fat which rises to the surface.

  • You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.

  • If the sauce is too thick, add a few tablespoons of stock.

  • If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

  • Taste for seasoning and adjust salt and pepper, if desired.

  • Pour the sauce over the meat and vegetables.

  • If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

  • Garnish with parsley and serve with mashed potatoes, rice or noodles.

  • To serve the following day, allow the casserole to cool completely, cover and refrigerate.

  • The day of serving, remove from refrigerator for at least an hour before reheating.

  • Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.