When a classic stew is this good, there’s no reason to hurry, you try this recipe and find out why. This soothing and hearty beef bourguignon is worth your time and efforts. Enjoy with plain bulgar and roasted asparagus. Smart Recipes, European Recipes, Beef Recipes Beef European

Beef Bourguignon

Beef Bourguignon Recipe | RecipeSavants.com PT2H20M Serves 4 Ingredients: 3 Pounds Beef Chuck 2.25 Teaspoons Kosher Salt 0.5 Teaspoon Freshly Ground Black Pepper 5 Ounces Lardons, Pancetta Or Bacon 1 Onion 1 Large Carrot 2 Cloves Garlic 2 Tablespoons All-Purpose Flour 1 (750-Milliliter) Bottle Red Wine 1 Large Bay Leaf 1 Large Thyme Sprig 8 Ounce Pearl Onions 8 Ounce Large Cremini Mushrooms 1 Tablespoon Extra-Virgin Olive Oil 1 Pinch Sugar 0 Chopped Fresh Flat-Leaf Parsley 1 Teaspoon Tomato Paste Season beef with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Keep aside at room temperature for at least 30 minutes or refrigerate for up to 24 hours. Heat a large Dutch oven over medium-low and cook lardons for about 10-15 minutes or until crisp. With a slotted spoon, transfer lardon onto a paper towel lined plate, leaving fat in the pan. Return pan over medium-high heat and cook until lardon fat starts to smoke. Place half of beef cubes in a single layer and cook for about 10-15 minutes. With a slotted spoon, transfer beef cubes onto a plate. Repeat with remaining beef cubes. Preheat the oven to 350 degrees. In the same pan, add carrot, onion and remaining ¼ teaspoon of salt and cook for about 10 minutes, stirring occasionally. Stir in tomato paste and garlic and cook for about 1 minute. Stir in flour and cook for about 1 minute. Add wine, thyme and bay leaf and scrape brown bits from bottom of pan. Add cooked beef and half of cooked lardons and stir to combine. Cover the pan and transfer to oven. Bake for about 1 1/2 hours, flipping meat once in the middle. Meanwhile, in a large skillet, add mushrooms, pearl onions, oil, 1/4 cup water and a pinch each of sugar, salt and black pepper over high heat and bring to a boil. Reduce heat to medium and cook, covered for about 15 minutes. Increase heat to high and cook, covered for about 5-7 minutes, tossing frequently. Divide stew into serving bowls and top with mushroom mixture evenly. Garnish with parsley and serve hot.

Ingredients

Directions



Did you love this recipe?

Do you love RecipeSavants and our exclusive Recipes, Menus & Blogs? Register as member, for FREE and you can easily keep track of your favorite recipes, and get early access to our menu & shopping list features. Register today and become a part of our ever-growing community.

An Original & Tested RecipeSavants Orginal Recipe for Cocina Style Salsa
An Original & Tested RecipeSavants Orginal Recipe for Middle Eastern Eggplant Salad
An Original & Tested RecipeSavants Orginal Recipe for Overnight Oatmeal With Pomegranate Seeds
An Original & Tested RecipeSavants Orginal Recipe for Slow Cooker Beef Stew

Newest Bargains - Save Money on Essential Cookware, Appliances and Unique Ingredients

Share your thoughts on this Recipe

All Rights Reserved, Copyright of RecipeSavants 2018

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share