Food & Recipes

Search by Main Ingredient:

• Beef
• Chicken/Poultry
• Egg
• Fruit
• Pasta
• Pork
• Rice & Grains
• Seafood
• Vegetables

or Search by Type:

• Appetizers & Dips
• Beverages
• Breads
• Breakfast and Brunch
• Casseroles
• Cookies, Bars & Candies
• Crowd Pleasers
• Desserts
• Marinades
• Muffins & Sweet Breads
• Salads
• Salad Dressings
• Sauces
• Slow Cooker/Crockpot
• Soups, Stew & Chili

Beef Bourguignon

This is our family's simplified version of Julia Child's famous recipe. It is a very rich and flavorful stew that is really easy to make despite it's intimidating name.

Ingredients:

• 1 lb boneless chuck beef (stew meat), trimmed of fat and cut into 1" cubes
• 2 bacon slices, diced
• 1 14.5oz can of beef broth
• 1 1/2 cup of dry red wine such as Burgundy or Cabernet Sauvignon
• 1 cup whole baby carrots, or peeled and sliced carrots
• 1 cup pearl onions, peeled
• 1 small yellow onion, halved and sliced
• 2 garlic cloves, minced
• 1 tbs tomato paste
• 3/4 tsp of salt
• 1/2 tsp of black pepper, freshly ground
• 1/2 tsp dried thyme or 1 sprig fresh thyme
• 2 sprigs fresh parsley, optional
• 1 bay leaf
• 
  8 oz fresh mushrooms, halved
• 1 tbs butter or olive oil

Directions:

1. Preheat oven to 300 degrees.
2. In a Dutch oven or heavy oven safe pot with lid, lightly brown the bacon over medium heat. With a slotted spoon, remove bacon and drain on paper towel lined plate.
3. Dry the beef cubes with a paper towel. Salt and pepper the cubes. Add the seasoned beef to the pot and sear in the bacon fat until brown on all sides. Remove beef from pot and place with bacon on plate.
4. Add carrots, pearl onions, yellow onions, and garlic to the pot. Stir and cook until the onions are golden.
5. Add the wine to the pan and deglaze by scraping the bits on the bottom.
6. Add the beef broth, tomato paste, thyme, parsley, bay leaf, bacon and beef cubes to the pot. Stir and bring just to a boil.
7. Cover your pot and bake in preheated oven for 1 1/4 or 1 1/2 hours or longer until the meat is fork tender.
8. In  the last 15 minutes of the stew's cooking time, sauté the mushrooms in butter or olive oil in a sauté pan until lightly browned. Set aside.
9. Once the stew beef is tender, remove the pot from the oven and add the mushrooms. Bring the stew just to a boil on top of the stove, remove from heat, cover and let sit for 15 minutes.
10. Remove bay leaf, thyme sprig, and parsley sprigs before serving.

Comments:

- You may also use beef sirloin steak.

- If you want to thicken the stew, mix 1 tsp of cornstarch with 2 tbs of cold water until smooth. Add to the stew broth and cook until your desired consistency.

- You may continue to simmer the stew on the stove instead of placing in the oven. I like to pop it in the oven so I don't have to worry about it being on the stovetop.

Tips:

- Make this on Sunday and reheat for a weekday meal.

- Freeze the remaining tomato paste in ice cube trays so you pull them out for later use.

Serving Suggestions:

- Serve over egg noodles, rice or potatoes.

>>><<<