Here is another one for those cold, blustery winter nights. Slow cooked beef, pearl onions, mushrooms and red wine all simmered with fresh beef stock and served with egg noodles or boiled potatoes. What more could one ask on a cold winters night.

Beef Bourguignon is one of those traditional French dishes that most of us will try, at one point or another in our culinary escapades to master. Most dishes of this type are pretty easy to get a grip of, there are just a couple of reminders you should keep to yourself. One, dont drink the wine intended for the stew. All that will happen is that you wont have the amount of wine required for the dish and you might fall asleep on the couch, which would be bad…very, very bad. With organic beef, organic pearl onions and your own home made beef stock, my Boeuf Bourguignon will satisfy all that try it.

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Boeuf a la Bourguignon

Printable version of this Beef Bourguignon recipe (word doc)

Yield: 8 Servings

 

Ingredients:

3 cups dry red wine
2 cups beef stock
2 carrots, cut into 3-inch pieces
4 cloves garlic, sliced
12 sprigs parsley
1 teaspoon fresh thyme
10 black peppercorns
1 bay leaf
3 pounds beef chuck, cut into 2 1/2-inch pieces
8 ounces slab bacon (opt)
6 tablespoons unsalted butter, plus 1 tablespoon softened
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 pound pearl onions, peeled
1 pound crimini mushrooms
1 tablespoon flour

All-purpose flour

Instructions:

1.        Oven to 275°.

2.        Place 1 tablespoon of the oil in a pan and bring it up over a medium flame.

3.        Dredge the beef into the flour and add to the pan, searing on all sides until brown. Remove and reserve.

4.        Add the carrots to the pan and brown (2 minutes), remove and reserve.

5.        Dice and add the slab bacon and cook for 2 minutes.

6.        Add all of the reserved ingredients (beef, carrots) into the pot.

7.        Deglaze with the wine, add the stock and all other ingredients except the salt and BTAB.

8.        Reduce the heat, cover and place in the oven for 3 hours or until the meat is tender.

a.     Add the pearl onions & the mushrooms when there is 1 hour left to cook.

9.        Remove from the oven and season.

10.    Serve with egg noodles tossed with butter, boiled potatoes or crusty bread.

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