Beef Bourguignon

Ina Garten inspired

Beef Bourguignon

I’ve been meaning to try this recipe since watching the movie, “Julie and Julia”, I’m so glad I did! This was quite a yummy French dish, and I have to say, I’ve never cooked any French dishes. I found this recipe on Food Network, recipe by Ina Garten, her instructions made it much more simpler or maybe just easier to read. I made some changes to her recipe, only because it made more sense to me.

Ingredients

* 1 tablespoon olive oil
* 8 ounces smoked bacon, diced
* 2 1/2 pounds chuck beef cut into 1-inch cubes
* Kosher salt
* Freshly ground black pepper
* 1 pound carrots, sliced diagonally into 1-inch chunks
* 2 yellow onions, sliced
* 2 teaspoons chopped garlic (2 cloves)
* 1/2 cup Brandy
* 1-1 1/2 (750 ml.) bottle of red wine such as Pinot Noir (enough to cover meat)
* 2 tablespoon tomato paste
* 1 teaspoon fresh thyme leaves (1/2 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

For serving:

* Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
* 1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 degrees F.

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, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Brandy, stand back, and ignite with a match to burn off the alcohol (this part is too cool, but I suggest pulling it off the stove once you light the Brandy, repeat back to stove until alcohol is completely burnt off) Put the meat and bacon back into the pot with the juices. Add the wine enough 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 2 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. 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.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley

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