"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, by , is from All in the Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gabrielle Bowles

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon of good olive oil
8 oz. dry cured, center cut apple wood smoked bacon, diced
2 pound of chuck beef cut into 1 inch cubes
Kosher salt
Freshly ground black pepper
2 carrots, sliced diagonally into 1 inch chunks
1 yellow onion, sliced
2 teaspoons, chopped garlic (2 cloves)
1 750 ml. bottle of good red wine such as Cote du Rhone or Pinot Noir
1 can ( 2 cups) of beef broth
1 tablespoon of tomato paste
1 teaspoon fresh thyme leaves ( 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
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
cup chopped fresh parsley, optional

Directions:
Directions:
Preheat the oven to 250. 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. 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.

Toss the carrots and onions, salt and pepper in the fat in the pan and cook for 10 to 15 mins, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute. 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 three hours or until the meat and vegetables are very tender when pierced with a fork.

For mushrooms: Combine two tablespoons of butter and the flour with a fork and stir into the stew. For the onion, if using frozen, make sure they are defrosted and drained. 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. Serve over mashed potatoes and top with fresh parsley.

 

 

 

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