beef bourguignon i

Ingredients

• Servings: 8
• 3 cups burgundy
• 2 tablespoons
• 2 onions, thinly sliced
• 2 carrots, chopped
• 1 sprig fresh parsley
• 1 bay leaf
• 1 clove garlic, crushed
• 10 whole black peppercorns
• 1 teaspoon salt
• 2 pounds cubed beef chuck roast
• 4 tablespoons olive oil, divided
• 1/4 pound bacon, cubed
• 2 onions, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cloves garlic, crushed
• 1 (10.5 ounce) can beef broth
• salt and pepper to taste
• 4 tablespoons butter
• 1 pound fresh mushrooms, sliced

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• for marinade: in a large bowl, combine the , , onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. mix well and add the cubed beef. cover and marinate in the refrigerator for 2 days.
• preheat oven to 300 degrees f (150 degrees c).
• for bourguignon: strain the meat from the vegetables and marinade; reserve marinade. dry meat with paper towels. heat 2 tablespoons of the oil in a large skillet over medium high heat. add the meat and saute for 10 minutes, or until browned on all sides. transfer meat to a separate medium bowl with a slotted spoon and set aside.
• in the same skillet, add the bacon and saute until lightly browned. transfer the bacon to the bowl with the meat. drain the skillet and return it to the heat. pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. return this liquid to the reserved marinade.
• heat the remaining oil in the skillet. add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
• now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. bring to a boil and whisk to remove any flour lumps. add this to the meat and vegetable mixture. place entire mixture into a 9x13 baking dish.
• bake at 300 degrees f (150 degrees c) for 3 hours, stirring occasionally and adding water as needed. season with salt and pepper to taste.
• about 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. when meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.