Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, boeuf bourguignon (beef burgundy stew). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Boeuf Bourguignon (Beef Burgundy Stew) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Boeuf Bourguignon (Beef Burgundy Stew) is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook boeuf bourguignon (beef burgundy stew) using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Boeuf Bourguignon (Beef Burgundy Stew):
- Prepare 3 pounds beef chuck, cubed
- Make ready 2 1/4 teaspoons kosher salt
- Take 1/2 teaspoon ground black pepper
- Make ready 5 ounces pancetta or bacon, diced
- Get 1 onion, finely chopped
- Take 1 large carrot, sliced
- Prepare 2 cloves garlic, minced
- Make ready 1 tablespoon tomato paste
- Prepare 1 tablespoon Worcestershire sauce
- Make ready 2 tablespoons all-purpose flour
- Prepare 1 (750 ml) bottle good Burgundy red wine like Pinot Noir
- Make ready 1 large bay leaf, or 2 small ones
- Take 1 teaspoon dry thyme (or 1 large sprig of fresh thyme)
- Get 10 ounces mushrooms, halved if large
- Take 2 tablespoons butter
- Prepare 14 ounces pearl onions, peeled
- Prepare 2 tablespoons sugar
- Get Chicken stock or water
- Make ready Chopped parsley, for garnish
- Prepare Accompaniment: Mashed Potatoes
Instructions to make Boeuf Bourguignon (Beef Burgundy Stew):
- Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook bacon/pancetta over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
- Heat oven to 300F.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic, tomato paste, and Worcestershire sauce, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Bring to a boil.
- Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 3 hours, turning meat halfway through. Ideally, cool and refrigerate until the next day. If not, procede to step 7.
- On the next day remove some of the hardened fat on top, if desired. Mix.
- In a medium skillet heat 1 tablespoon of butter over medium heat and sauté the mushrooms for 5 to 10 minutes. Add to the stew.
- In the same skillet set over medium heat, combine pearl onions, remaining 1 tablespoon of butter, sugar, a pinch each of salt and pepper, and enough chicken stock or water to just cover the onions. Bring to a simmer and cook. The onions should be left with a nice shine to them. Set aside.
- Heat up beef stew. To serve, scatter onions and remaining cooked lardons over stew, then top with parsley. Accompany with mashed potatoes.
So that’s going to wrap it up with this exceptional food boeuf bourguignon (beef burgundy stew) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
