Beef Bourguignon
Rainy Day Bliss
This is a perfect rainy day meal to savor under a blanket. I was always so scared to try making this because it’s French, which means it sounds intimidating. After making it, I am here to tell you that it’s mostly just letting it cook in the oven.
Disclaimer: You will need a nap after this, but it is so good.
Tip: This recipe works best with a dutch oven so you can braise everything. A crock pot will also be fine.
Serves: 4 - 6
Cook Time: 5-6 Hours
Ingredients:
1 - 1 1/2 Lb Beef Cubes (Brisket is the best for this then I would recommend beef chuck roast)
1/2 Cup Flour
4 oz Pancetta, Diced
1/2 Yellow Onion, Diced
2-3 Medium Carrots, Chopped
15ish Pearl Onions (Frozen is fine)
3/4 Lb Baby Potatoes, Halved
3 Cups Dry Red Wine
2 Cups Beef Broth
1-2 Cups Vegetable Broth
6 - 8 oz Mushrooms, Quartered (Button, White, or Cremini)
4-6 Cloves Garlic (Minced... This is not a recipe for those who want to make out with someone right after)
3 Tblspns Tomato Paste
3 -5 Thyme Sprigs
1/4 Cup Fresh Parsley
2 Bay Leaves
4 Tspns Butter
2 Tspns EVOO
4 -5 Tblspns Salt (for the Beef)
4 Tspns Black Pepper (for the Beef)
3 Tspns Salt
2 Tspns Black Pepper
Instructions:
12-24 hours before you get cooking, salt the beef well, and put it back in the fridge.
Preheat the oven to 350.
Drizzle 2 teaspoons of EVOO into your Dutch oven. Cook the pancetta until it is browned. Pull out from pot and place on the side.
Take the beef out of the fridge and sprinkle with black pepper.
Put your flour in a bowl and lightly dredge (AKA lightly coat) the beef cubes.
Add the beef cubes and quickly sear on all sides. Just enough so the cubes are browned (1-2 minutes per side). Remove from pot and place on the side.
Add 1 teaspoon of butter and 3 teaspoons of the red wine and scrape that brown off the pan. This is called deglazing,.
Add the carrots and cook for 2-3 minutes. Then add 2-3 cloves of minced garlic, salt, pepper, and diced onions. Continue to cook for another 5-7 minutes until softened.
Add the red wine, beef broth, 3 teaspoons of thyme, 2 teaspoons of parsley, bay leaves, pearl onions, beef, pancetta, and tomato paste to the pot. Stir well.
Put the lid on the pot and place in the oven for 3 hours, stirring halfway through.
About 20 mins before it is done, melt 2-3 teaspoons of butter to a pan. Add your mushrooms, potatoes, another 3 teaspoons of thyme, 2 teaspoons parsley, and 2 garlic cloves and sauté until cooked. Once finished, add to the pot along with the vegetable broth. You just want the broth to cover everything.
Put back in the oven for another 20 minutes.
Top the dish with fresh parsley and serve with crusty bread or mashed potatoes.
Enjoy with a crowd!
