"Impress Your Guests" BEEF BOURGUIGNON
This is one of our very favorite entertaining dishes or just a fun way to spoil the family on a chilly night at the lake house. It takes a few hours to cook, but the prep isn't crazy considering what you get when you're done! The smells alone are well worth it.
Light the fire, pour the wine, and cozy up with a large shallow bowl of this goodness. ENJOY!
(Adapted with my own twists from Ina Garten's Beef Bourguignon recipe. She's so amazing!)
- 1 Tbsp Olive Oil
- 8 Oz Bacon diced
- 2 1/2 Ibs Chuck Beef cut into one-inch cubes
- Kosher Salt
- Fresh Ground Black Pepper
- 1 Ib Carrots save time, get a bag of baby cut carrots
- 2 Yellow Onions halved and sliced
- 4-6 Cloves Garlic minced
- 1 Bottle Dry Red Wine (like a Pinot Noir)
- 2 Cups Beef Broth
- 1 Tbs Tomato Paste
- 1 Tsp Fresh Thyme Leaves (or 1/2 tsp dried)
- 4 Tbsp Unsalted Butter at room temperature
- 3 Tbsp All-Purpose Flour
- 2 Cups White Pearl Onions (the frozen kind) - optional
- 1 Ib Fresh Baby Bella Mushrooms thickly sliced
- 1/2 Cup Fresh Parsley chopped
Preheat the oven to 350 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, or until crispy. Remove the bacon with a slotted spoon to a large plate. (Leave the yummy, flavorful bacon grease in the pot!)
Pat the beef cubes dry with paper towel 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. (This step is critical! It makes all the difference to brown that meat, so don't rush through it!)
In all that deliciousness. add the carrots, sliced onions, 1 tablespoon of salt and 2 teaspoons of pepper into 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.
Put the meat and bacon back into the pot with the juices. Add the (entire) bottle of wine plus enough beef broth to cover the meat. 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 2 hours or until the meat and vegetables are tender. (You can thank me now for how amazing your house smells!)
In a small pan over medium heat, combine 2 tablespoons of butter and the flour with a fork to make a rue and then add it into the stew, stirring to evenly combine.
Add the frozen onions to the pot. 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.
To serve, sprinkle with fresh chopped parsley!
This dish goes GREAT over smashed potatoes or with some hearty dense bread for dipping! (Crowd-Pleaser Bread Tip: Toast it and lightly butter. Then rub the bread with a fresh garlic glove.)
Pair this dish with a robust red wine such as a Cabernet Sauvignon or a Malbec.