Recipe

New Style Beef Bourguignon Recipe

	Michaelc / All my dishes 2 years, 5 months ago A slightly altered take on the classic beef bourguignon. Quite possibly the best beef stew I've ever made. It just gets better and better every time you warm it up. Prep:15m Cook:100m Servings:10	Michaelc
	stew hearty

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Ingredients

2 lbs. Beef chuck, cut into 1” cubes

2 cups Flour

½ tsp cayenne powder

6-8 strips Bacon

3 tbsp butter

2 Med. Onions, diced

6 Cloves garlic, minced

6 Celery stalks, cleaned ½” chop

6 Carrots, peeled ½” chop

2 Zucchini, peeled and diced

1 Can (28oz) Diced tomatoes

1 lb Boiler (Pearl) Onions, peeled but whole

3-4 oz Tomato Paste (1/2 of a small can)

5-6 c. Flavorful liquid (You can use any combo of: wine, beer, broth, stock, or vegetable juice)

2 Bay Leaves

1 tbsp Thyme

8 Med. Potatoes, peeled and diced

1 Can cut green beans, drained

Salt and Pepper

Egg noodles, cooked

Directions

Mix flour with cayenne pepper and 1 tablespoon each salt and pepper. Spread flour mixture into a shallow dish.

Dredge beef cubes in flour mixture and set aside

In a large dutch oven on high, brown the bacon. Remove from pan and crumble

Brown dredged beef in rendered oil, making sure not to overcrowd the pot, until pieces are browned on all sides, adding more butter if necessary. Remove browned pieces to a work bowl

Lower heat to medium and add diced onion, garlic carrots and celery. Cook until vegetables begin to soften.

Turn heat to high and add liquid, tomatoes, zucchini, bay leaves, thyme and tomato paste. Stir thoroughly. When liquid begins to boil reduce to a simmer and add browned beef and bacon.

Cook for 1 hour

Add diced potatoes. Cook for 15 more minutes or until potatoes are tender.

Stir in green beans, season for salt and pepper and serve over egg noodles.

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