Beef Bourguignon

Updated at: Thu, 17 Aug 2023 09:46:18 GMT

Step 1

Heat oven to 325F. Cube and season beef, pat dry with a paper towel.In a large dutch oven, add oil over medium high heat and sear beef, working in batches to make sure not to overcrowd the pan. Remove the beef and set aside.

Step 2

Add bacon to the pot and saute until crispy. Add onions, carrots, and leeks and saute until translucent, salting as you go. Add garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables all over and saute until a deep rusty color, around 4 minutes. Deglaze with red wine all over, scraping up the brown bits in the pan.

Step 3

Add all meat back to the dutch oven. Add bay leaf and thyme, and submerge with red wine and about a cup or two of stock, if you want it to be a little lighter you can use half stock half wine. Traditionally it is all wine but I Like to throw some stock in there. Season with salt and pepper if needed, bring up to a simmer, cover with a lid and cook in the oven for 2 hours. After two hours check to see if the meat is fork tender, if it is pull it out of the oven and set aside. If it is still tough, keep in the oven for another 30 minutes or until it is no longer tough.

Step 4

Meanwhile, prepare your pearl onions and mushrooms. To peel pearl onions, place them in boiling water and turn off the heat and let them sit for 10 minutes, drain, cut off the root end, and the outer layer will easily peel off the outside of the onions. In a large pan over medium heat, add butter and saute the pearl onions and mushrooms until cooked through, salting as you go. I add the pearl onions first to make sure they are halfway cooked through before adding the mushrooms, because the onions tend to take longer. Once those are done, add them to the finished beef bourguignon.

Step 5

Mix everything together stovetop over medium heat, top with minced parsley, and serve.

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