Tag Archives: beef stew

Comfort Food, Main Course, Recipes, Soup

Beef Bourguignon – Red wine beef stew!

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Picture doesn’t do justice. Bad kitchen lighting!

If you like red wine, or LOVE red wine, you will crave this stew over and over.

It only uses a WHOLE BOTTLE of RED WINE. Mmm.

My friend made this stew once and I fell in love with it so I had to make it myself too!

Found Ina Garten’s recipe, and combined it with Tyler Florence’s recipe just because, and cooked it the way I wanted to.

 
Ingredients: Serves 6-8 as a meal
1 Tbs butter

1 Tbs olive oil

4 slices bacon – diced

2 cups all purpose flour (for dredging)

3 lb chuck beef – wiped dry then cut into 1 inch cubes

Kosher salt

Blk Pepper

4-5 large carrots  – peeled and diced

3 medium OR 2 large yellow onions – diced

6 large garlic cloves – smashed and minced

1/2 cup cognac or brandy (I used brandy last night since I didn’t have cognac)

1 bottle of red wine (750ml) – Burgundy, Pinot Noir, any good red wine really

1 Tbs tomato paste

8 sprigs of fresh thyme

1 bags of frozen pearl onions (about 1 lb) – no need to thaw out

2 containers of sliced mushrooms (about 1lb) – sauteed in a separate pan

Guide: 

*You can either cook this stove top OR stove top then transfer to an oven

If using an oven, heat preheat oven to 250 degrees F

Heat olive oil and butter in a LARGE Dutch oven (heavy cast iron pot)

Cook the bacon until it’s brown, take the bacon out with a spoon and set aside (leave the fat in the pan)

Season beef with salt and pepper, in batches, dredge (cover in flour) and sear in fat until nice and brown on all sides

Set beef aside

Dump carrots, yellow onions (not the pearl onions), 1 Tbs of salt and 2 tsp of pepper in fat and cook 10-15 minutes

Scrape all the goodness (brown stuff on the bottom of the pot) onto the vegetables

Add garlic and cook for 1 min

Add cognac or brandy, turn fire OFF, then ignite with a match or lighter – let it burn off all the way

Turn fire back on, return cooked beef and bacon back into the pot – stir

Add entire bottle of wine and beef broth into the pot, stir, cover and bring to a boil

Once it comes to a boil, add tomato paste and thyme – stir

Add the frozen pearl onions and sauteed mushrooms to the pot

Bring to boil, cover with lid (not all the way) and simmer on stove top for at least 30 minutes but longer the better (beef will get tender the longer it cooks)

OR

Bring to boil, cover with lid and transfer to the oven for 1hr 25 minutes.

~~~~~

Served with toasted bread rubbed with garlic tastes OH SO AMAZING!