Recipe

Classic Beef Bourguignon Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 2 months ago Nothing is more satisfying than a bowl of Burgundian beef stew, unless perhaps it is the glass of red Burgundy that accompanies it. Make sure to do the full marinating time, as this is what makes the beef exceptionally tender. Please note that the p... More Prep:60m Cook:180m Servings:6	Chefelaine
	easy hearty comforting

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henrie

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Ingredients

2 lb stewing beef (shoulder or hip), cubed

2 cups red wine, preferable Burgundy

1/4 cup vegetable oil for sautéing

5 strips of lean bacon, cut into 1-inch pieces

2 cups onion, coarsely chopped

2 cups carrot, peeled and coarsely chopped

1 cup celery, finely chopped

2 tbsp fresh garlic, finely chopped

1 tbsp fresh thyme, finely chopped

1/4 tsp ground clove

1 cup all-purpose flour for dredging, placed in a large bowl

2 tbsp tomato paste

2 bay leaves

Cold water

1 lb Yukon Gold potatoes, boiled in their skins until tender, cooled and cubed

1 tbsp butter

1 lb brown button mushrooms, cleaned, trimmed and halved

10 oz bag of pearl onions, boiled and peeled as per package directions

Salt and freshly ground pepper

Directions

Stir beef and red wine together in a baking dish and marinate in the refrigerator overnight or for at least 8 hours

Preheat oven to 325°F

Remove beef from refrigerator.

In a large Dutch oven heat 1 tbsp oil over medium-high heat.

Add bacon and sauté until browned, about 5 minutes.

Remove bacon from pot and set aside in a medium bowl.

Add the onion, carrot and celery to the same pot, sauté over medium-high heat until lightly browned, about 5 minutes.

Add garlic, thyme and clove and sauté for 1 minute

remove from pot and set aside with bacon.

Drain beef from marinade, reserving marinade.

Dredge beef in flour to coat.

Shake off excess flour.

Heat 1 tbsp oil over medium-high heat.

Work in batches and brown beef until browned on all sides, adding more oil as needed.

When cooking the last addition of beef stir in tomato paste for the last minute.

Add vegetables, bacon, beef, bay leaves and marinade into the pot, add enough water just to cover.

Simmer over low for 5 minutes and de-glaze by scraping up the tasty brown bits from the bottom of the pot.

Cover pot with lid and cook in oven for 3 hours.

For the last half hour of cooking add potatoes.

Heat butter in a sauté pan over medium-high heat.

Sauté mushrooms until golden.

Add pearl onions and cook for 5 minutes longer.

When the beef has finished cooking add mushrooms and onions to pot, stir, season to taste and serve warm.

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Comments

jrt_mom 1 year, 2 months ago said:
I honestly love this! I'm a big fan of tomato-based stews! We have something here locally known as beef calderetta and its a winner. The marinade is the secret! Never used burgundy so I'll try this. Thanks Elaine... high5 to you!

jimrug1 1 year, 2 months ago said:
This is awesome. A great recipe for one of my all time favorite dishes. Thanks Jim

dagnabbit 1 year, 2 months ago said:
Haha! Another recipe you said you wouldn't give away! Thanks :) FIVE
Pete and Candy

conner909 1 year, 2 months ago said:
Haven't made this in ages...great recipe for cold winter nights....though, unfortunately, we don't have them very often! I am soooo ready for fall!. am saving this recipe.

henrie 8 months, 3 weeks ago said:
This is a must to make soon, I think I've been looking for the wrong recipes for months, this is probably the one I been wanting. Glad I stumbled across this. Sounds excellent. You have my 5

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