The best medicine for cold, chilly nights is a delicious bowl of comfort! This beef bourguignon is exactly what the doctor orders.
Approximately 2 hour cook time.
Serves 4.
Ingredients:
- 4 cups of water
- 6 slices of bacon, cut into small strips or cubes
- 3 1/2 tablespoons extra-virgin olive oil
- 3 pounds of stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced
- 1 large onion, sliced
- 1 pinch of coarse salt and black pepper
- 2 tablespoons all-purpose flour
- 3 cups of red wine
- 2 1/2 to 3 1/2 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves of smashed garlic
- 1/2 teaspoon dried thyme
- 1 crumbled bay leaf
- 18 to 24 small pearl onions
- 3 1/2 tablespoons of butter
- 1 pound of fresh white mushrooms, quartered
- 1 fresh herb bouquet (4 sprigs parsley, 2 sprigs of thyme, 1 bay leaf)
Directions:
- Simmer bacon in four cups of water for 10 minutes, drain and pat dry.
- Pre-heat oven to 450°.
- In a Dutch oven, saute the bacon in 1 tablespoon of olive oil for three minutes. Remove with a slotted spoon and set aside.
- Sear the beef on all sides, remove and set aside.
- Saute the sliced carrots and onions in the beef fat for three minutes.
- Add the bacon, seared beef and pinch of salt and pepper back to the pot. Toss, sprinkle with the flour, toss again, and place the pot in the center of the oven for four minutes.
- Remove pot from oven, toss ingredients, put back in the oven for another four minutes. Remove the pot and reduce the temperature to 325°.
- Add the 3 cups of stock, tomato paste, garlic, and thyme. Simmer on the stove for a few minutes, then cover the pot and place it in the oven for three or four hours.
- In a pan, add 1 tablespoon olive oil and saute the pearl onions about 10 minutes. Stir in 1/2 cup of stock, a pinch of salt and pepper, and the herb bouquet. Simmer about 40 minutes. Remove onions, set aside, and discard the herb bouquet.
- Add 1 tablespoon olive oil to the pan and saute the quartered mushrooms for five minutes.
- Remove the pot from the oven and mix the onions and mushrooms into the mix. Let the stew sit about 10 minutes before serving.
Serve with a tossed green and warm French bread for a satisfying meal.
Source: tablespoon.com
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