Super Easy Way to Cooking Yummy Boeuf Bourguignon (Beef Burgundy Stew)

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Boeuf Bourguignon (Beef Burgundy Stew)

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Below are the ingridients that are required to produce a remarkably good Boeuf Bourguignon (Beef Burgundy Stew):

  1. Provide of beef chuck, cubed.
  2. Provide of kosher salt.
  3. Get of ground black pepper.
  4. Use of pancetta or bacon, diced.
  5. Use of onion, finely chopped.
  6. Prepare of large carrot, sliced.
  7. Prepare of garlic, minced.
  8. Use of tomato paste.
  9. Get of Worcestershire sauce.
  10. Get of all-purpose flour.
  11. You need of bottle good Burgundy red wine like Pinot Noir.
  12. Prepare of large bay leaf, or 2 small ones.
  13. Take of dry thyme (or 1 large sprig of fresh thyme).
  14. Get of mushrooms, halved if large.
  15. Get of butter.
  16. Use of pearl onions, peeled.
  17. Provide of sugar.
  18. You need of Chicken stock or water.
  19. Get of Chopped parsley, for garnish.
  20. You need of Accompaniment: Mashed Potatoes.

Ready with the ingridients? Below are the steps on preparing Boeuf Bourguignon (Beef Burgundy Stew):

  1. Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours..
  2. In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook bacon/pancetta over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot..
  3. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef..
  4. Heat oven to 300F..
  5. Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally..
  6. Stir in garlic, tomato paste, and Worcestershire sauce, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Bring to a boil..
  7. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 3 hours, turning meat halfway through. Ideally, cool and refrigerate until the next day. If not, procede to step 7..
  8. On the next day remove some of the hardened fat on top, if desired. Mix..
  9. In a medium skillet heat 1 tablespoon of butter over medium heat and sauté the mushrooms for 5 to 10 minutes. Add to the stew..
  10. In the same skillet set over medium heat, combine pearl onions, remaining 1 tablespoon of butter, sugar, a pinch each of salt and pepper, and enough chicken stock or water to just cover the onions. Bring to a simmer and cook. The onions should be left with a nice shine to them. Set aside..
  11. Heat up beef stew. To serve, scatter onions and remaining cooked lardons over stew, then top with parsley. Accompany with mashed potatoes..

Rich and maddeningly delicious tender beef slow cooked in a rich wine gravy. Cool completely, divide into portions, label and freeze for up to three months. Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Boeuf Bourguignon is a true classic of the French kitchen and the ultimate comfort food.

Recipe : Boeuf Bourguignon (Beef Burgundy Stew)


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