Beef Bourguignon

Ingredients:

• 2 slices bacon
• 1 tablespoon olive oil
• 2 pounds lean stew beef, cut into 1 1/2 inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 ounce plain flour
• 1 cup red wine
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 garlic clove, chopped
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon butter
• 1 tablespoon of olive oil
• 16 pearl onions
• 1 cup button mushrooms
• Fresh parsley, chopped

Directions:

1. Cut the bacon into 1/4 inch pieces. In a large Dutch oven, heat up the olive oil and cook the bacon strips until lightly brown. Spoon them out (leaving as much oil as possible) and set aside in a covered bowl.
2. Increase the heat to medium high and heat oil until almost smoking. Add the cubes of beef, in batches, and fry them until they are brown on all sides. Spoon these out and reserve with the bacon.
3. Now add the carrot and onion and saute 3 – 5 minutes, or until onions are translucent, constantly stirring.
4. Add the beef and bacon back into the casserole. Add the salt & pepper and stir together. Sprinkle with flour and stir again.
5. Add the red wine and stir to scrape up the caramalized bits stuck to the bottom of the pan.
6. Add enough beef stock to just cover the meat. Add the tomato paste, garlic and herbs. Bring to boil on the stove then cover, reduce heat and simmer for 1 1/2 – 2 hours
7. Meanwhile, heat butter and olive oil in a saute pan and add the onions or shallots. Saute over medium heat for 5 minutes add the mushrooms and continue cooking until the onions softened and brown. Set aside.
8. Add the cooked onions and mushrooms to the meat about 10 minutes before the end of cooking.

Serve with Boiled New Potatoes, garnished with fresh parsley.

Written by Ian McKenzie on March 15th, 2007 with no comments.
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