Beef Bourguignon

January 24, 2011 - Posted by Ryan Mayo
  • 6 strips of bacon
  • 2-3 pounds stew meat, cut into 1 inch cubes
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 Tablespoon arrowroot powder
  • 3 cups red Burgundy wine
  • 2-3 cups beef stock
  • 2 garlic cloves, minced
  • 1 teaspoon thyme
  • 1-2 crumbled bay leaves
  • 2 pounds mushrooms, quartered
  • 1/4 cup butter

Directions:

  1. In a large 9-10 inch fireproof casserole pan, cook bacon over medium/high heat until tender and browned. Remove bacon from pan, while leaving the bacon grease in the pan.
  2. Dry the beef in a paper towel before placing in the casserole and saute it on each side until nicely browned.
  3. Add the carrots, onions, and 1/2 cup beef broth and saute until tender.
  4. After bacon has cooled, chop into small pieces, and then add back to the pan with stew meat and vegetables.
  5. Toss with salt, pepper, and arrowroot powder and mix till well combined.
  6. Add the wine, remaining beef broth, garlic, thyme, and bay leaf. Add enough liquid so that meat is barely covered. Bring to a boil.
  7. Turn oven to 325 degrees. Cover the casserole and place in the lower third of the oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours.
  8. While the beef is cooking, prepare the mushrooms. In a large skillet, melt 1 Tablespoon butter and 1 Tablespoon olive oil. As soon as you see that the butter foam has begun to diminish, add the mushrooms. You may want to do them in two separate batches to prevent overcrowding, which will prevent them from browning nicely.
  9. Toss and shake the pan for 3-5 minutes until mushrooms are nicely browned. Remove to a large bowl.
  10. After the meat has cooked for 2 hours, add the mushrooms. Return to oven for the remaining 1/2 hour to 1 hour.
  11. The meat is done when a fork pierces it easily. Serve immediately or cover and refrigerate. The taste improves with age! Simply reheat to serve.

Enjoy!

Similar Posts:

Share

Post a Comment