Ingredients: |
Ingredients: 6-8 thick slices of bacon
3-5 pounds beef - brisket, stew beef, chuck roast, or top round
Onion
Garlic
Celery
Carrots
Fresh thyme
Fresh rosemary
Parsley
White mushrooms
12-18 Pearl onions
Italian seasoning
Beef stock
Good French red wine - Bordeaux or burgundy - if you wouldn’t drink it don’t cook with it
Tomato paste
Beef bouillon
Salt
Pepper
Flour
Olive oil
Butter
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Directions: |
Directions:1. Chop bacon into lardons (small chunks) brown in Dutch oven, remove bacon with slotted spoon leaving oil in pan.
2. Slice onion, slice carrot into rounds, slice celery stalks, chop garlic.
3. Cut beef into 2 inch chunks, coat with flour
4. Sear beef chunks in oil/bacon fat, work in batches to avoid overcrowding, set aside in bowl.
5. Cook vegetables in Dutch oven, add in bacon and beef
6. Add 3 cups red wine and 2-3 cups beef stock until beef is almost covered
7. Stir in seasoning, tomato paste, and bouillon
8. Tie herbs in a bunch with kitchen twine and add into pot
9. Cover and cook at 325 for 4 hours until beef is tender and falls apart with a fork
10. In the last hour of cooking, peel onions, cook in 2 table spoons butter and 2 tablespoons olive oil until browned.
11. Add in 1/2 C beef broth, salt, pepper, and another herb bouquet tied with twine, simmer until liquid is absorbed and they are soft
12. Slice mushrooms and cook in butter, salt and pepper, add to onions to continue cooking
13. Dice potatoes into chunks and boil til Al dente
14. Add potatoes, mushrooms, and pearl onions to Dutch oven, stir, serve topped with parsley |
This recipe for Beef Bourguignon is from