Beef Bourguignon
 
 
Serves: 6
Ingredients
  • 6 oz streaky bacon (you can also buy this pre-cut into lardons)
  • 1 tablespoon olive oil
  • 3 pounds lean stew beef, cut in 2 inch cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 oz flour (about 2 tablespoons)
  • 1¼ pints (about 3 cups), red wine (I used Chianti)
  • ¾ pint (slightly less than 2 cups), beef stock
  • 1 tablespoon tomato paste
  • 2 cloves garlic, mashed
  • ½ teaspoon thyme
  • 1 bay leaf, crumbled
brown-braised onions
  • 18 small onions (about 1" long)
  • 1 oz butter
  • 1 tablespoon oil
  • ¼ pint (slightly more than ½ cup) beef stock or dry wine (red or white, I used white)
  • salt and pepper
  • 4 parsley sprigs
  • ½ bay leaf
  • ¼ teaspoon thyme
sauteed mushrooms
  • 2 oz butter
  • 2 tablespoon oil
  • 1 pound fresh mushrooms, cut in quarters
Instructions
  1. Cut bacon into lardons (sticks ¼x1½" long)
  2. Bring a pot of water to a simmer. Add the bacon to the simmering water and cook for 10 minutes. Drain and dry.
  3. Preheat oven to 450/230°.
  4. In a saucepan, saute the bacon in oil over moderate heat for 2-3 minutes. This is to brown them slightly.
  5. Remove bacon from pan with slotted spoon and set aside.
  6. Make sure the fat is still hot, then add the beef a few pieces at a time. Cook until browned on all sides.
  7. Remove beef from fat and put with the bacon.
  8. In the same fat, now cook the vegetables until browned.
  9. Put the bacon, beef, and vegetables in a large casserole dish. Season with the salt and pepper, then mix.
  10. Now sprinkle with the flour and mix again to lightly coat everything in flour.
  11. Place casserole in the oven for 4 minutes.
  12. Remove from oven, mix the meat again. Return to the oven for 4 more minutes.
  13. Remove casserole from the oven, and turn it down to 325/160°.
  14. Stir in the wine. Then add enough beef stock so the meat is just covered.
  15. Add the tomato paste, garlic, and herbs.
  16. Cover the casserole, and place in the oven.
  17. Cook for 3-4 hours. The meat is done when a fork can easily piece it.
  18. While the beef is cooking, first prepare the brown-braised onions. Peel the onions (you can do this straight away or by putting them into boiling water for 10 seconds, then it's easier)
  19. In a large saucepan, heat the butter and olive oil. Heat until the fat is bubbling a bit.
  20. Add the onions and saute over medium-high heat for 10 minutes. Roll the onions around so they brown as evenly as possible.
  21. Then, pour in the liquid (stock or wine). Add the herbs (parsley, thyme, and bay leaf) to the liquid.
  22. Cover the pan and turn the heat to low. Simmer for 40-50 minutes. The onions are done when they are tender but aren't mushy, and the liquid has evaporated.
  23. Next start on the sautéed mushrooms. Clean out the frying pan you used for the onions. Heat up the butter and oil over high heat. Once the butter is done foaming, add the mushrooms.
  24. Toss the mushrooms for about 8 minutes, until the mushrooms are starting to brown. Remove from heat and set aside.
  25. Ok your meat is finally done! Using a sieve, or a slotted spoon, separate the meat and vegetables from the broth.
  26. Put the broth in a saucepan and bring to a simmer. Skim off the fat. Heat the broth until it lightly coats the back of a spoon.
  27. Plate the beef and vegetables. Pour the broth over meat. Eat!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/11/24/julia-childs-beef-bourguignon/