Beef Bourguignon Recipe by Rick M
Cooking Instructions 3hr 1 Preheat oven to 300°F (150°C) … 2 Heat the oil in a large Dutch oven (oven-proof pan w/ lid) on medium heat. Sauté thick bacon pieces for 3-4 minutes until crisp. Transfer to a small dish and set aside. 3 Pat-dry the beef cubes or place them in a brown paper bag and season them. Give the bag a few shakes. [This dries the meat a bit for better browning] 4 Sear the beef cubes until browned on both sides in the pot with hot oil. Do this in batches and set aside on a large plate. 5 In the pot of remaining oil, sauté the onions until slightly softened. Add 4 cloves smashed garlic and cook for a short minute. 6 Return the bacon and beef cubes to the pot with the onions. Sprinkle with flour, mix well and cook for 3-4 minutes to brown things a bit. 7 Add the wine and then enough stock so that the meat is barely covered. Add the tomato paste, crushed bouillon and bag of fresh herbs (bouget garni). Simmer until well heated. 8 Cover and place in the oven. Simmer for 2.5 hours at 300°F until meat is very tender (fork-tender). In the last 45 minutes of cooking, add the carrots. 9 With 10-15 minutes left in cooking of the meat, prepare the mushrooms. Heat butter in large skillet over medium heat. Add remaining garlic, mushrooms, pearl onions and half the parsley. Add a dash of Madeira wine and cook for 5 minutes. 10 Remove the Dutch oven from stove and pour the hot contents into a colander which is on top of a pot underneath to collect the strained sauce. Discard any whole herbs (bag of bouget garni) from the meat. 11 Return the beef back into the Dutch oven. Add the mushrooms & onions and mix slightly. 12 Place the pot of sauce on the stove top and check for desired thickness. If too thick, add some beef stock. If too thin, add 2-3 oz. tomato paste and boil slightly over medium heat. 13 Season gravy for taste, add a dash of cognac and then pour over the meat in the pot. Cover and heat this through for 20 minutes in the oven now set at 250˚F. 14 Plate the beef bourguignon with a side of Duchess Potatoes for that perfect holiday meal and garnish with chopped parsley. Bon Appetite. 1 Preheat oven to 300°F (150°C) … 1 Preheat oven to 300°F (150°C) … 2 Heat the oil in a large Dutch oven (oven-proof pan w/ lid) on medium heat. Sauté thick bacon pieces for 3-4 minutes until crisp. Transfer to a small dish and set aside. 2 Heat the oil in a large Dutch oven (oven-proof pan w/ lid) on medium heat. Sauté thick bacon pieces for 3-4 minutes until crisp. Transfer to a small dish and set aside. 3 Pat-dry the beef cubes or place them in a brown paper bag and season them. Give the bag a few shakes. [This dries the meat a bit for better browning] 3 Pat-dry the beef cubes or place them in a brown paper bag and season them. Give the bag a few shakes. [This dries the meat a bit for better browning] 4 Sear the beef cubes until browned on both sides in the pot with hot oil. Do this in batches and set aside on a large plate. 4 Sear the beef cubes until browned on both sides in the pot with hot oil. Do this in batches and set aside on a large plate. 5 In the pot of remaining oil, sauté the onions until slightly softened. Add 4 cloves smashed garlic and cook for a short minute. 5 In the pot of remaining oil, sauté the onions until slightly softened. Add 4 cloves smashed garlic and cook for a short minute. 6 Return the bacon and beef cubes to the pot with the onions. Sprinkle with flour, mix well and cook for 3-4 minutes to brown things a bit. 6 Return the bacon and beef cubes to the pot with the onions. Sprinkle with flour, mix well and cook for 3-4 minutes to brown things a bit. 7 Add the wine and then enough stock so that the meat is barely covered. Add the tomato paste, crushed bouillon and bag of fresh herbs (bouget garni). Simmer until well heated. 7 Add the wine and then enough stock so that the meat is barely covered. Add the tomato paste, crushed bouillon and bag of fresh herbs (bouget garni). Simmer until well heated. 8 Cover and place in the oven. Simmer for 2.5 hours at 300°F until meat is very tender (fork-tender). In the last 45 minutes of cooking, add the carrots. 8 Cover and place in the oven. Simmer for 2.5 hours at 300°F until meat is very tender (fork-tender). In the last 45 minutes of cooking, add the carrots. 9 With 10-15 minutes left in cooking of the meat, prepare the mushrooms. Heat butter in large skillet over medium heat. Add remaining garlic, mushrooms, pearl onions and half the parsley. Add a dash of Madeira wine and cook for 5 minutes. 9 With 10-15 minutes left in cooking of the meat, prepare the mushrooms. Heat butter in large skillet over medium heat. Add remaining garlic, mushrooms, pearl onions and half the parsley. Add a dash of Madeira wine and cook for 5 minutes. 10 Remove the Dutch oven from stove and pour the hot contents into a colander which is on top of a pot underneath to collect the strained sauce. Discard any whole herbs (bag of bouget garni) from the meat. 10 Remove the Dutch oven from stove and pour the hot contents into a colander which is on top of a pot underneath to collect the strained sauce. Discard any whole herbs (bag of bouget garni) from the meat. 11 Return the beef back into the Dutch oven. Add the mushrooms & onions and mix slightly. 11 Return the beef back into the Dutch oven. Add the mushrooms & onions and mix slightly. 12 Place the pot of sauce on the stove top and check for desired thickness. If too thick, add some beef stock. If too thin, add 2-3 oz. tomato paste and boil slightly over medium heat. 12 Place the pot of sauce on the stove top and check for desired thickness. If too thick, add some beef stock. If too thin, add 2-3 oz. tomato paste and boil slightly over medium heat. 13 Season gravy for taste, add a dash of cognac and then pour over the meat in the pot. Cover and heat this through for 20 minutes in the oven now set at 250˚F. 13 Season gravy for taste, add a dash of cognac and then pour over the meat in the pot. Cover and heat this through for 20 minutes in the oven now set at 250˚F. 14 Plate the beef bourguignon with a side of Duchess Potatoes for that perfect holiday meal and garnish with chopped parsley. Bon Appetite. 14 Plate the beef bourguignon with a side of Duchess Potatoes for that perfect holiday meal and garnish with chopped parsley. Bon Appetite. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tsoureki (Greek Easter Bread) Fam’s Fav Breakfast Casserole Baked Red Or Gold Potatoes Tsoureki (Greek Easter Bread) Fam’s Fav Breakfast Casserole Baked Red Or Gold Potatoes Makai Dhokla (Rajasthani) Alu postu Lemon Grass Mint Tea Sesame Seeds Chikki Beetroot rose vapa pitha Oven-Baked ‘Chebureki’ Meat Stuffed Pastry Fam’s Fav Breakfast Casserole Habanero Pepper Sauce [African Hot Sauce] Skillet potatoes & sausages Sloppy Joe Casserole Makai Dhokla (Rajasthani) Alu postu Lemon Grass Mint Tea Sesame Seeds Chikki Beetroot rose vapa pitha Oven-Baked ‘Chebureki’ Meat Stuffed Pastry Fam’s Fav Breakfast Casserole Habanero Pepper Sauce [African Hot Sauce] Skillet potatoes & sausages Sloppy Joe Casserole