Beef Bourguignon Best Recipe

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

Ingredients

• 1 tablespoons extra-virgin olive oil
• 6 ounces (170g) bacon, roughly chopped
• 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
• 1 large carrot sliced 1/2-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly ground pepper
• 2 tablespoons flour
• 12 small pearl onions (optional)
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
• 2 tablespoons tomato paste
• 1 beef bullion cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped (divided)
• 2 bay leaves
• 1 pound fresh small white or brown mushrooms, quartered
• 2 tablespoons butter

Instructions

TRADITIONAL OVEN METHOD

1. Preheat oven to 350°F (175°C).
2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
6. Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
7. In the last 5 minutes of cooking time, prepare your mushrooms:
8. Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
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Thank you for Reading and happy cooking.

source:cafedelites.com

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