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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Nothing is more satisfying than a bowl of Burgundian beef stew, unless perhaps it is the glass of red Burgundy that accompanies it. Make sure to do the full marinating time, as this is what makes the beef exceptionally tender. Read more . Please note that the prep time listed does NOT include the marinating time, enabling you to prepare the beef a day ahead. Ingredients:
2 lb stewing beef (shoulder or hip), cubed |
2 cups red wine, preferable burgundy |
1/4 cup vegetable oil for sautéing |
5 strips of lean bacon, cut into 1-inch pieces |
2 cups onion, coarsely chopped |
2 cups carrot, peeled and coarsely chopped |
1 cup celery, finely chopped |
2 tbsp fresh garlic, finely chopped |
1 tbsp fresh thyme, finely chopped |
1/4 tsp ground clove |
1 cup all-purpose flour for dredging, placed in a large bowl |
2 tbsp tomato paste |
2 bay leaves |
cold water |
1 lb yukon gold potatoes, boiled in their skins until tender, cooled and cubed |
1 tbsp butter |
1 lb brown button mushrooms, cleaned, trimmed and halved |
10 oz bag of pearl onions, boiled and peeled as per package directions |
salt and freshly ground pepper |
Directions:
1. Stir beef and red wine together in a baking dish and marinate in the refrigerator overnight or for at least 8 hours
2. Preheat oven to 325°F
3. Remove beef from refrigerator.
4. In a large Dutch oven heat 1 tbsp oil over medium-high heat.
5. Add bacon and sauté until browned, about 5 minutes.
6. Remove bacon from pot and set aside in a medium bowl.
7. Add the onion, carrot and celery to the same pot, sauté over medium-high heat until lightly browned, about 5 minutes.
8. Add garlic, thyme and clove and sauté for 1 minute
9. remove from pot and set aside with bacon.
10. Drain beef from marinade, reserving marinade.
11. Dredge beef in flour to coat.
12. Shake off excess flour.
13. Heat 1 tbsp oil over medium-high heat.
14. Work in batches and brown beef until browned on all sides, adding more oil as needed.
15. When cooking the last addition of beef stir in tomato paste for the last minute.
16. Add vegetables, bacon, beef, bay leaves and marinade into the pot, add enough water just to cover.
17. Simmer over low for 5 minutes and de-glaze by scraping up the tasty brown bits from the bottom of the pot.
18. Cover pot with lid and cook in oven for 3 hours.
19. For the last half hour of cooking add potatoes.
20. Heat butter in a sauté pan over medium-high heat.
21. Sauté mushrooms until golden.
22. Add pearl onions and cook for 5 minutes longer.
23. When the beef has finished cooking add mushrooms and onions to pot, stir, season to taste and serve warm.
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