Beef Bourguignon

Beef Bourguignon

                 Ingredients            Yield: 4-6 servings

• 350ml (1 1/3c)  Red Wine
• 1kg (1lb)           Stewing beef (i.e. chuck) cubed
• 30-40                Pearl Onions
• Bouquet Garni:

• 1 Carrot
• 1/2 Leek
• 6 sprigs Thyme
• 3 Bay Leaves
• 15g (1Tbsp)      All-purpose Flour
• 15g (1Tbsp)      Tomato Paste
• 500ml (2c)        Beef Stock
• 200g (1 box)      Mushrooms, quartered
• 25g (2Tbsp)       Butter
• 100g (4 slices)   Bacon, cubed
• 2 cloves             Garlic, crushed

                Instructions

1. Render and caramelize the bacon on medium high heat.
2. Take the flour and coat the cubed beef. Also season with salt at this stage.
3. Scrape the bottom of the pot to remove the fond on the bottom, deglaze with water as necessary.
4. Add pearl onions in once bacon as started to caramelize. Also add in garlic. Add oil if necessary to speed up the caramelizing process.
5. Remove the bacon and vegetables out of the pot but leave the fat behind to sear the beef. Use a slotted spoon or skimmer.
6. Turn pot onto high heat and sear beef in multiple batches as to not overcrowd the pot. Cook until golden brown on all sides.
7. Once all beef is cooked and set aside, roast tomato paste for a couple of minutes in the pot.
8. Deglaze with red wine, scraping the bottom to get of the fond.
9. Add remaining wine, vegetables and beef to the pot and top off with enough stock to cover.
10. Jam in the bouquet garni and bring to a boil.
11. Cook in a 300 degree Fahrenhiet oven with a lid for 1-2 hours.
12. In a saute pan caramelize mushrooms with the butter until golden brown.
13. Remove from oven when meat is tender. Thicken with a buerre manie if needed (equal parts flour and butter by volume).
14. Serve a top of fresh egg pasta with the mushrooms.

Check out the video here!

https://www.youtube.com/watch?v=5t8wXIZ_Yec