Beef Stew (Boeuf Bourguignon)
Beef Stew (Boeuf Bourguignon)

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, beef stew (boeuf bourguignon). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Beef Stew (Boeuf Bourguignon) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Beef Stew (Boeuf Bourguignon) is something which I have loved my entire life.

While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. While the meat is braising, heat the rest of the oil in a frying pan. Turn the heat up, add the mushrooms and fry until cooked.

To get started with this particular recipe, we must first prepare a few components. You can have beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Beef Stew (Boeuf Bourguignon):
  1. Take 12 slices hickory smoked bacon, chopped
  2. Take 3 lbs chuck beef cup into 1" cubes
  3. Get 1 lb carrots cubed
  4. Prepare 2 yellow onions chopped
  5. Take 5 cloves garlic, chopped
  6. Take 2 cups red wine
  7. Take 3 cups beef stock
  8. Make ready 2 tbsp tomato paste
  9. Make ready 1 tbsp thyme
  10. Prepare 4 tbsp butter
  11. Take 3 tbsp flour
  12. Make ready 1 lb pearl onions whole
  13. Make ready 1 lb mushrooms sliced thickly
  14. Prepare 3 bay leaves
  15. Take salt
  16. Get pepper
  17. Prepare parsley for garnish

Then cook long and slowly until the meat it tender and the sauce is thick and delicious. Think of it as the beef stew of beef stews. Boeuf bourguignon originated in France's Burgundy region and serves as a tribute to the area's rich wine-making history and as an homage to its prized Charolais cattle. Get this warming stew on in the morning, and have it ready for your evening meal.

Steps to make Beef Stew (Boeuf Bourguignon):
  1. Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
  2. Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
  3. If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
  4. Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
  5. Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
  6. Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.

Boeuf bourguignon originated in France's Burgundy region and serves as a tribute to the area's rich wine-making history and as an homage to its prized Charolais cattle. Get this warming stew on in the morning, and have it ready for your evening meal. We've created a slow cooker Bourguignon with rich red wine gravy, with melt in the mouth beef, button mushrooms and. In this case, Beef Bourguignon, literally translated as Burgundian Beef, is a very old French recipe that uses fatty beef cooked in red wine to create a stew that is either served warm or cold (as in a left-over, the following day). The red wine was typically a red Burgundy - a Pinot Noir or Gamy.

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