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Beef Bourguignon

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Ben:
Never had it, can't spell it, but the Epoch Times had a write-up on it in this week's hardcopy edition, and the recipe sounds delicious and the picture looked delicious. Doesn't seem more time consuming than many other things I've made, so I think I want to try it.

I know some of you can't or don't want to go to the ET, so I've posted the recipe below. The link has some other interesting info though.

https://www.theepochtimes.com/how-to-make-classic-beef-bourguignon-the-ultimate-winter-comfort-food_3590762.html



RECIPE: Classic French Beef Bourguignon

To make this big, earthy stew, you will need a heavy-bottomed Dutch oven (about 6 quarts) that can go from the stovetop to the oven.

If you have any leftovers, just know that beef bourguignon tastes even better reheated the next day.

Serves 4

    2 1/2 to 3 pounds boneless stewing beef (such as beef chuck), cut into 1 1/2-inch cubes
    2 teaspoons salt
    2 teaspoons freshly ground black pepper
    4 tablespoons unsalted butter, divided
    8 ounces lardons, or bacon (5 to 6 slices) cut across the grain into thin matchsticks
    4 sprigs thyme
    3 bay leaves
    3 garlic cloves, peeled and finely chopped
    10 pearl onions, peeled
    4 to 5 medium carrots, peeled and roughly chopped
    2 cups red wine
    2 tablespoons brandy
    2 cups beef broth, or more as needed
    2 tablespoons tomato paste
    1/4 cup flour
    6 to 7 sprigs parsley, for garnish

For the Mushrooms

    2 tablespoons unsalted butter
    1 pound cremini mushrooms, quartered
    1/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper

About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well on all sides with salt and black pepper. Let rest to near room temperature.

In a heavy-bottomed Dutch oven over medium-high heat, melt 2 tablespoons of butter. Add the lardons or bacon matchsticks and cook for about 6 to 7 minutes, stirring occasionally, until fully cooked and lightly crisp. Remove and set aside, leaving the fat drippings in the pot.

Preheat the oven to 350 degrees F with a rack in the middle.

Working in batches, add the beef cubes to the Dutch oven and brown them in the bacon drippings, about 3 minutes on each side. Be careful not to overcrowd the pot or overlap any meat cubes, or they won’t brown properly. It should take about 3 to 4 batches to brown 2 1/2 pounds of beef. Transfer the browned beef to a separate bowl.

Melt the remaining 2 tablespoons of butter in the Dutch oven and add the garlic, carrots, pearl onions, thyme, and bay leaves. Cook for 6 to 7 minutes, until the onions are glistening.

Add the beef and bacon back into the pot. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy, and beef stock. The meat should be barely covered; add more beef stock if necessary. Bring to a simmer, cover with a lid, and transfer to the oven. Bake for 1 hour 30 minutes.

In the meantime, melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.

Take the Dutch oven out of the oven and place it back onto the stovetop over medium heat. Stir in the mushrooms and simmer for 5 to 15 minutes, to thicken the sauce to your liking. Adjust seasoning if needed. Let sit for 15 minutes before serving.

Serve over mashed potatoes, boiled potatoes, rice, or egg noodles.

MillCreek:
We have made this many times over the years, and this looks like a very classic recipe.  It is even better as leftovers as it sits for a few days in the fridge.

K Frame:
Had it, made it, LOVE it!

Sent from my SM-G981U using Tapatalk

K Frame:
Regarding the red wine, I've found that Malbecs don't do well with this.

Go with a Burgundy or a Pinot Noir.

Malbecs, I find, go far better with dishes that have a lot of tomatoes, like chili. Alamos Malbec is my go to for chili.

K Frame:
And here's a recipe for doing it in your slow cooker...

https://getpocket.com/explore/item/recipe-slow-cooker-boeuf-bourguignon?utm_source=pocket-newtab


I've had both traditional and slow cooker versions, and they're both excellent.

The only thing I don't agree with this particular recipe on is saying that pearl onions are optional.

Yes, there are onions in the base recipe, but you really need pearl onions. 

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