Beef Stew (Boeuf Bourguignon)
Beef Stew (Boeuf Bourguignon)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, beef stew (boeuf bourguignon). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

A lot of beef stew recipes, including ones for boeuf Bourguignon, say that for the best flavor, you should marinate the beef first. I've been running marination tests with beef stews for the past couple of weeks, and I haven't found this advice to be true. Marinades don't actually penetrate deeply into meat.

Beef Stew (Boeuf Bourguignon) is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Beef Stew (Boeuf Bourguignon) is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Beef Stew (Boeuf Bourguignon):
  1. Prepare 12 slices hickory smoked bacon, chopped
  2. Get 3 lbs chuck beef cup into 1" cubes
  3. Make ready 1 lb carrots cubed
  4. Get 2 yellow onions chopped
  5. Make ready 5 cloves garlic, chopped
  6. Prepare 2 cups red wine
  7. Take 3 cups beef stock
  8. Make ready 2 tbsp tomato paste
  9. Prepare 1 tbsp thyme
  10. Make ready 4 tbsp butter
  11. Get 3 tbsp flour
  12. Get 1 lb pearl onions whole
  13. Prepare 1 lb mushrooms sliced thickly
  14. Take 3 bay leaves
  15. Make ready salt
  16. Prepare pepper
  17. Get parsley for garnish

Boeuf Bourguignon recipe (red wine beef stew). Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe. This savory beef stew is a great meal on a chilly day.

Steps to make Beef Stew (Boeuf Bourguignon):
  1. Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
  2. Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
  3. If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
  4. Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
  5. Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
  6. Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.

Warm up with this and other classic recipes from Atkins. Burgundy Beef Stew (Boeuf Bourguignonne) Recipe. Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic. With its brisk acidity, a good-quality pinot noir from France's Burgundy region structures the flavor and tenderizes the meat in this classic French beef stew. Stir onions and mushrooms into beef stew.

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