Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy sauce.
Ingredients
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6 oz. bacon, cut into 1/2 in. pieces
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3 lbs. beef check, cut into 1 1/2-inch cubes
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Salt and pepper to taste
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3 tablespoons flour
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1 large onion - peeled and chopped
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2 carrots, unpeeled and coarsely chopped
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1 head garlic, unpeeled cloves separated and crushed
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6 sprigs fresh thyme
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2 dried bay leaves
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10 sprigs fresh parsley, cut in half
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Pinch of black peppercorns
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1 bottle red wine - Point Noir if possible
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1 tablespoon tomato paste
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1 pound frozen pearl onions, thawed
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2 tablespoons butter
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12 oz. white mushrooms, caps quartered and stems removed
Prep Time: 1 hour
Cook Time: 2 hours 30 mins.
Total Time: 3 hours 30 mins.
Yield: 4-6 servings
Directions
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Preheat oven to 300 degrees.
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In Dutch oven, cook bacon until crisp; remove to plate leaving fat in pot. Season beef with salt and pepper, and work into pot in single layer and cook until dark brown on all sides. Remove to plate and keep fat in pot.
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Place pot over medium heat and whisk flour into fat. Slowly whisk beef broth and bring to simmer, stirring frequently until thickened - 3-5 minutes. Return beef and bacon to pot.
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Cut 2 large pieces of cheesecloth and lay out. Pile the onion, carrots, garlic cloves, thyme, bay leaves, peppercorns and parsley in center. Bind and tie with kitchen twine. Place into the pot.
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Add wine and tomato paste to the pot, cover and transfer to the oven. Cook until beef is tender, roughly 2.5 hours. Remove and discard cheesecloth pouch. Remove the beef to a plate. Bring remaining liquid to a boil and cook until reduced by half - 10 minutes. Reduce heat to low and return beef to the pot. Add pearl onions.
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Melt butter in large skillet over medium heat. Add mushrooms and sauté until browned, 5 minutes. Transfer to pot and garnish with chopped parsley.