Beef Bourguignon

By Cafe Delites · 240 min

Ingredients

Instructions

1. Heat the oil in a large Dutch oven or heavy pot. Cook the bacon over medium heat for about 3 minutes until crisp and browned. Remove with a slotted spoon to a dish.
2. Pat the beef dry and sear it in batches in the hot fat until browned on all sides. Move it to the dish with the bacon.
3. In the remaining fat, soften the carrot and diced onion (about 3 minutes), add 4 minced garlic cloves and cook 1 minute. Drain off excess fat, return the bacon and beef to the pot, season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with the flour, toss and cook 4–5 minutes to brown.
4. Add the pearl onions, wine and enough stock to barely cover the meat, then stir in the tomato paste, bouillon and herbs. Bring to a simmer on the stove.
5. Cover and transfer to the lower part of the oven. Simmer for 2 to 3 hours, adjusting the heat so the liquid simmers very slowly, until the meat is fall-apart tender.
6. In the last 5 minutes of cooking, heat the butter in a skillet over medium heat. When the foam subsides, add the 2 remaining garlic cloves and cook about 30 seconds until fragrant, then add the mushrooms and cook about 5 minutes, shaking the pan occasionally.
7. Set a colander over a large pot and pour the casserole into it to collect only the sauce. Discard the herbs.
8. Return the beef mixture to the Dutch oven and add the mushrooms on top. Skim any fat from the sauce, then simmer 1–2 minutes, skimming any further fat that rises.
9. Taste and adjust salt and pepper if desired. Pour the sauce over the meat and vegetables, then add the parsley.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicOnionCarrotMushroomBeefTomato pasteBacon