I served this with homemade garlic toast as was the suggestion, or just good hearty bread. Other good ideas I think I may try? Mashed potatoes, egg noodles or a simple risotto. This is even better the next day and freezes well. This makes 8 servings.
Beef Bourguignon
(serves
Adapted from The Barefoot Contessa Cookbook
1 tablespoon olive oil
200 gram bacon, diced
700 gram stewing beef, cut 1″ cubes
1 Onion , roughly chopped
3 cups carrots, roughly chopped
2 clove garlic, minced
1 bottle red wine
2.5 cups beef stock
1 tablespoon thyme
2 tablespoon tomato paste
3 potatoes, chopped, skin on
1 tablespoon butter
1 tablespoon olive oil
7 cups mushrooms, roughly chopped
1.5 cups pearl onions
2 tablespoon butter
3 tablespoon flour
1. In a large dutch oven bring the oil to medium heat and saute the bacon until lightly browned.
2. Remove bacon to a plate with a slotted spoon. Sprinkle the meat with salt and pepper and sear in batches on all sides. Also remove to the plate with the bacon.
3. In the same pot saute the onions and carrots until the onions start to brown. Add the garlic and cook for another couple of minutes.
4. If the pearl onions are raw blanch them for 2 minutes, and remove the skins. Stir into the stew. (If they are frozen you can add them after the stew comes out of the oven.)
5. Return the meat to the pot and add the bottle of wine and stock. Stir in the potatoes and bring the mixture to a simmer. Stir in the thyme and tomato paste.
6. Bake in a 275F oven for about an 75 minutes or until meat and vegetables are tender.
7. Meanwhile in a medium skillet saute the mushrooms in 1T of oil and 1T of butter until browned. Set aside. If the pearl onions are frozen they need no prep. If not blanch them for 2 minutes allow to cool and remove the skins.
8. When the stew is tender return to the stovetop and stir in the mushrooms and pearl onions.
9. In a 2C measure mix together the flour and the 2T of butter. Whisk in a bit of the braising liquid enough so that it will be easy to incorporate back into the stew.
10. Stir in the mix in the measuring cup. Bring the stew to a boil and simmer for 15 minutes until thickened.
11. Serve with garlic bread, or over rice or egg noodles garnished with parsley.
(serves
Adapted from The Barefoot Contessa Cookbook
1 tablespoon olive oil
200 gram bacon, diced
700 gram stewing beef, cut 1″ cubes
1 Onion , roughly chopped
3 cups carrots, roughly chopped
2 clove garlic, minced
1 bottle red wine
2.5 cups beef stock
1 tablespoon thyme
2 tablespoon tomato paste
3 potatoes, chopped, skin on
1 tablespoon butter
1 tablespoon olive oil
7 cups mushrooms, roughly chopped
1.5 cups pearl onions
2 tablespoon butter
3 tablespoon flour
1. In a large dutch oven bring the oil to medium heat and saute the bacon until lightly browned.
2. Remove bacon to a plate with a slotted spoon. Sprinkle the meat with salt and pepper and sear in batches on all sides. Also remove to the plate with the bacon.
3. In the same pot saute the onions and carrots until the onions start to brown. Add the garlic and cook for another couple of minutes.
4. If the pearl onions are raw blanch them for 2 minutes, and remove the skins. Stir into the stew. (If they are frozen you can add them after the stew comes out of the oven.)
5. Return the meat to the pot and add the bottle of wine and stock. Stir in the potatoes and bring the mixture to a simmer. Stir in the thyme and tomato paste.
6. Bake in a 275F oven for about an 75 minutes or until meat and vegetables are tender.
7. Meanwhile in a medium skillet saute the mushrooms in 1T of oil and 1T of butter until browned. Set aside. If the pearl onions are frozen they need no prep. If not blanch them for 2 minutes allow to cool and remove the skins.
8. When the stew is tender return to the stovetop and stir in the mushrooms and pearl onions.
9. In a 2C measure mix together the flour and the 2T of butter. Whisk in a bit of the braising liquid enough so that it will be easy to incorporate back into the stew.
10. Stir in the mix in the measuring cup. Bring the stew to a boil and simmer for 15 minutes until thickened.
11. Serve with garlic bread, or over rice or egg noodles garnished with parsley.
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