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November 6, 2018
catebogue

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Beef Bourguignon

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The fall has arrived!  The weather forecast was a bit dreary and cold, so I thought a hearty beef stew was in order.  I had some time on my hands so decided a fabulous Beef Bourguignon was in store!

Beef Bourguignon

(Adapted from Ina Garten)

1 TBSP extra virgin olive oil

8 oz dry cured center cut applewood smoked bacon

2 1/2 lbs chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 lb carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 tsp chopped garlic (2 cloves)

1/2 cup Cognac

1 (750 ml.) bottle good dry red wine such as Cote du Rhone

2 cups beef broth

1 TBSP tomato paste

1 tsp fresh thyme leaves

4 TBSP unsalted butter at room temperature, divided

3 TSBP flour

1 lb frozen whole pearl onions

1 lb fresh mushrooms (stems discarded), caps thickly sliced

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

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Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.

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Add the Cognac, stand back, and ignite with a match to burn off the alcohol.

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Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat.

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Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

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Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.

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Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

 

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Add the frozen onions.

Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.

Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Ina’s suggestion: To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

I sautéed some cauliflower rice and served it over that for a lower carb dinner and enjoyed it with a glass of Cote du Rhone.  The house smelled heavenly, and bonus: the leftovers were even better than the first meal!

 

 

 

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