Beef Bourguignon



°1 tablespoon of extra virgin olive oil

°6 ounces (170g) coarsely chopped bacon

°3 pounds (1 12 kg) brisket, trimmed in fat (chuck steak or corned beef) cut into 2-inch pieces

°1 large carrot, cut into 1/2-inch-thick slices

°1 large white onion, diced

°6 crushed garlic cloves (divided)

°Pinch of coarse salt and freshly ground pepper

°2 tablespoons of flour

°12 small pearl onions (optional)

°3 cups red wine such as Merlot, Pinot Noir, or Chianti – for a milder sauce, use only 2 cups of wine

°2-3 cups beef broth (if using 2 cups wine, use 3 cups beef broth)

°2 tablespoons of tomato paste

°1 mashed beef cubes

°1 teaspoon finely chopped fresh thyme

°2 tablespoons finely chopped fresh parsley (divided)

°2 bay leaves

°1 pound small white or brown mushrooms, quartered

°2 tablespoons of butter

To prepare

Preheat oven 350°F (175°C).

Heat the oil in a large Dutch oven or heavy pot. Fry the bacon over medium heat for 3 minutes, until crispy and brown. Transfer with a slotted spoon to a large platter and set aside.

Pat beef dry with a paper towel; Fry in batches in the hot oil/bacon fat until browned on all sides. Remove to plate with bacon.

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