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BETH'S BEEF BOURGUIGNON RECIPE
Serves 6-8
INGREDIENTS:
3lbs (1350 g) Chuck Beef (stew meat) cut into 1” chunks
½ cup (60 g) flour
1 tbsp (15 ml) olive oil
6 strips of applewood smoked bacon, sliced into bite sized pieces
1 cup (150 g) chopped yellow onion
2 cups (300 g) carrots, cut on the bias into 1” chunks
3 cups (700 ml) red wine (Cotes du Rhone or Pinot Noir)
3 cups (700 ml) Swanson® Beef Stock
¼ cup (60 ml) tomato paste
2 garlic cloves, minced
2 tsp (10 ml) dried thyme
1 bay leaf
1 tsp (5 ml) salt
freshly cracked pepper to taste
2 tbsp (30 g) butter
8 oz (230 g) white button mushrooms cut in half
1 cup (150g) frozen pearl onions
1 tbsp (5.5 g) flour+ 2 tbsp (15 ml) water
¼ cup (60 ml) fresh parsley, roughly chopped
METHOD:
Season the beef with salt and pepper to taste. The dredge the beef through the flour coating lightly. Set aside.
In a large, oven safe Dutch oven, heat 1 tbsp (15 ml) of olive oil. Sautee bacon until crispy. Drain out of pan with a slotted spoon and allow to drain on a plate lined with paper towel.
Cook the diced onion and carrots in the bacon fat until the onions are slightly caramelized and carrots begin to become slightly tender. Remove the vegetables with a slotted spoon and transfer to a bowl and set aside.
Add a drizzle more of olive oil to your pan if needed, set flame on medium high, and sear your beef in the hot oil, in a single layer, in batches being careful not to crowd the beef. You are looking for the beef to become golden brown on each side. You may need to do this in 3-4 batches to sear all your beef. Place seared meat on a plate and set aside.
DO NOT RINSE OUT PAN. All those drippings=flavor! Instead, keeping your flame on medium high, deglaze this pan with the 3 cups of wine. Loosen the bits at the bottom of your pan with a wooden spoon. Then add the 3 cups of Swanson® Beef Stock.
Then add the tomato paste, the garlic, the thyme, bay leaf, salt and pepper. Stir with a whisk to combine.
Add the sautéed carrots and onions, the beef and the cooked bacon. Place your stew in a preheated oven at 325F (162C) for 2 hours.
Once your stew has been in the oven for 1hour and 30 minutes. You are ready for the next stage.
In a small sautee pan, melt 1 tbsp (15 g) of the butter, add mushrooms and season with salt and pepper, sautee the mushrooms until browned and tender. Add the mushrooms, along with any pan drippings to the stew. Along with 1 cup (150 g) of frozen pearl onions.
Meanwhile prepare your “slurry” (basically a combo of 1 tbsp (7.5 g) flour and 2 tbsp water (30 ml) water that will thicken our stew). Mix with a fork until smooth.
At the 2 hour mark, remove your stew from the oven. Remove the cover. Place the pot on a high flame, add the slurry and bring to a boil, simmer for 1 minute or until the sauce has thicken up a bit. Add 1 tbsp of butter to create a smooth and velvety finish. Ladle into bowls and top with the fresh parsley.
OR IF MAKING AHEAD AND NOT SERVING RIGHT AWAY: Proceed like this 🙂
Allow the stew to cool completely.
Transfer to a container, and refrigerate. Reheat stew on medium low, covered until heated through. (it will look thicker in texture, but will thin as it heats)
Ladle into bowls, garnish with freshly chopped parsley. Serve with crusty French baguette. Enjoy!
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
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