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:

Heat the oven to 350°F/175°C.

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

Using a paper towel, dry the beef. Fry the beef in small batches in the hot oil and bacon fat until it is browned on all sides. Place on a plate with the bacon.

In the remaining oil or bacon fat, sauté the diced carrots and onion until softened, about 3 minutes. Then, add the 4 minced garlic cloves and cook for 1 minute. Drain off the extra fat, leaving about 1 tablespoon in the skillet, and put the bacon and beef back in the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, mix well, and cook for 4-5 minutes, until browned.

Add the pearl onions, the wine, and just enough broth to barely cover the meat. Then we add herbs, tomato paste, and bullion. Slowly cook on the stove.

Cover, put in the bottom of the oven, and let it simmer for two to three hours, or until the meat is tender (adjust heat so liquid boils very slowly).

Prepare the mushrooms in the last five minutes of cooking:

In a medium-sized pan on the stove, melt the butter. When the foam has gone away, add the rest of the garlic cloves and cook for about 30 seconds, or until the garlic smells good. Then, add the mushrooms. Cook for 5 minutes, shaking the pan every so often to spread the butter around. Adding salt and pepper, if you want. Set it aside once it turns brown.

Put a colander on top of a large pot (I do this in a clean kitchen sink). Take the baking dish out of the oven and carefully pour its contents into the sieve (you only want to collect the sauce). Remove the weeds.

Bring the meat back to the Dutch oven or pot. Put the mushrooms on top of the meat.

If there is any fat in the sauce, take it out and let the sauce simmer for a minute or two. Then, skim off any fat that rises to the top.

You should have about 2 1/2 cups of sauce that is thick enough to coat the back of a spoon lightly.

Add a few tablespoons of stock if the sauce is too thick. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until it is the right thickness.

Salt and pepper can be changed to suit your taste. The sauce goes on top of the meat and vegetables.

If you want to serve the beef bourguignon right away, let it simmer for 2 to 3 minutes, until it is hot.

Serve with mashed potatoes, rice, or noodles and a sprinkle of parsley.

To serve the casserole the next day, let it cool all the way, then cover it and put it in the fridge.

On the day you're going to serve it, take it out of the fridge at least an hour before reheating. Place over medium-low heat and let simmer for 10 minutes, brushing the meat and vegetables with the sauce.


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