Boeuf Bourguignonne
Created by TxGriffLover on October 26, 2011
- Servings: 6
- Prep Time: 8h
- Cook Time: 3h
- Recipe #1434
Ingredients
- 3 pounds rump roast (lean, chuck pot roast, sirloin tip, top round, or bottom round cut into 2-inch cubes)
- 1 bottle (750 ml) red wine (preferably, Pinot Noir)
- 1 carrot (cut into 1-inch pieces)
- 1 stalk celery (cut into 1-inch pieces)
- 1 onion (preferably Vidalia, coarsely chopped)
- 4 bacon slices (thick-cut and cut into lardons)
- 3 tablespoons oil ( canola oil, plus more if needed)
- Coarse salt and fresh ground black pepper
- 1 tablespoons all-purpose flour
- 2 1/2 cups beef stock or broth
- Bouquet garni (5 sprigs thyme, 4 sprigs flat-leaf parsley, 2 bay leaves, 10 peppercorns tied in cheesecloth
- 1 tablespoon tomato paste
- 2 cloves garlic, finely chopped
- 1 tablespoons unsalted butter
- 24 pearl onions, trimmed and peeled
- 8 ounces white button mushrooms, halved (quartered if large)
How to Make
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Step 1: To marinate beef, place the cubes in a large non-reactive bowl, and add wine, carrot, celery, and onions.
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Step 2: Cover and refrigerate for at least 2 hours or overnight.
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Step 3: Line both a baking sheet and a large pan with paper towels.
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Step 4: Remove the beef from marinade and transfer to prepared baking sheet and pat the meat dry with paper towels.
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Step 5: Strain the marinade, reserving separately both the vegetables and liquid.
How to Make
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Step 6: Preheat oven to 350ยบ.
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Step 7: To cook the beef, heat a Dutch oven over medium-high heat, and add the bacon and cook until the fat is rendered, and the bacon is crisp, about 5 minutes.
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Step 8: Remove the bacon with a slotted spoon to the prepared plate to drain, and pour off all but 1 T of the bacon fat from the pan.
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Step 9: Decrease the heat to medium, add 2 T of the canola oil and heat until shimmering.
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Step 10: Season the beef with salt & pepper, and sear the beef in two or three batches without crowding until nicely browned on all sides, about 5 minutes, transfer to the prepared baking sheet when done.
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Step 11: Add the reserved vegetables from the marinade and cook until they start to color, 5-7 minutes.
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Step 12: Sprinkle on the flour and toss again to lightly coat.
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Step 13: Cook, stirring constantly, until the flour turns brown, 2-3 minutes.
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Step 14: Return the beef to the Dutch oven, and add the reserved marinade liquid and enough stock to barely cover the meat
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Step 15: Add the bouquet garni, tomato paste, and garlic to the pan
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Step 16: Bring to a boil on high heat. Cover and transfer to the oven.
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Step 17: Cook until the meat is tender, 2 1/2 to 3 hours.
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Step 18: Meanwhile, to make the garnish, in a large skillet, heat the remaining 1 T oil and butter over medium heat.
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Step 19: Add the peeled pearl onions, mushrooms, the remaining sprig of thyme and remaining bay leaf, and season with salt & pepper.
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Step 20: Saute until the vegetables are lightly browned and tender, 5-7 minutes, and set aside and keep warm.
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Step 21: Remove the bouquet garni from the Dutch oven and discard.
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Step 22: Transfer the beef with a slotted spoon to a bowl.
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Step 23: In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.
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Step 24: Cook the pureed sauce over medium-high heat until the sauce coats the back of a spoon; if needed thin with more stock to achieve consistency, and taste and adjust seasonings
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Step 25: Return the beef to the sauce and turn to coat.
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Step 26: Remove the sprig of thyme and bay leaf from the mushrooms and onions in the skillet.
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Step 27: Add the sauteed mushrooms, onions and reserved bacon to the beef and sauce, and stir to combine.
How to Make
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Step 28: Bring to a simmer over medium heat and cook until warm and the flavors marry and blend, 5-7 minutes.
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Step 29: Taste and adjust for seasoning with salt & pepper and serve immediately.