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Red Wine-Braised Beef Bourguignon in Crusty Artisan Bread Bowls Recipe

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Red Wine-Braised Beef Bourguignon in Crusty Artisan Bread Bowls image

 

This recipe for Red Wine-Braised Beef Bourguignon in Crusty Artisan Bread Bowls is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Beef Bourguignon:
2.5 lbs beef chuck, cut into large cubes
6 slices thick-cut bacon, chopped
2 Tbsp olive oil
1 large yellow onion, diced
2 carrots, peeled and sliced
3 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp all-purpose flour
2 cups dry red wine (Burgundy/Pinot Noir)
2 cups beef broth
1 Tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
½ lb pearl onions
½ lb cremini or button mushrooms, halved
Salt and black pepper, to taste

For Bread Bowls:
4 small round crusty sourdough bread loaves
Olive oil (for brushing)
Fresh parsley, chopped (for garnish)

In heavy pot over med heat, cook chopped bacon until crispy. Remove; set aside.
Season beef cubes with salt & pepper. In batches, sear beef in bacon fat & olive oil until browned on all sides. Remove; set aside. Add onions & carrots to same pot, cooking until softened (5 min). Stir in garlic & tomato paste, cooking another 1–2 min.
Sprinkle in flour; stir to coat vegetables. Gradually pour in red wine, scraping bottom of pot. Add beef broth, Worcestershire sauce, thyme, bay leaves; return beef & bacon to pot. Bring to simmer, then cover; cook low 2.5–3 hours, until beef is fork-tender. In last 30 min of cooking, stir in pearl onions & mushrooms. Adjust seasoning with salt & pepper.
Directions:
Directions:
Preheat oven to 375°F. Slice tops off bread loaves; hollow out centers to form bowls. Lightly brush insides with olive oil; toast in oven 8–10 min.
Serve hot beef bourguignon ladled generously into bread bowls. Garnish with fresh parsley.

 

 

 

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