Beef Bourguignon is well worth the time it takes. The beef cooked in wine for a couple of hours is one of the most savory delicious meals you can find. Don’t shy away from the multiple steps, you will love every bite. Julie Child knew what she was talking about.
Course: Main Course
Prep Time: 2hours
Cook Time: 2hours30minutes
Total Time: 4hours30minutes
6ouncesbacon(chopped into 1 ½ inch pieces)
3lbschuck roast (or stewing beef, cut into 2-inch cubes)
3cupsred wine(1 750 ml bottle)
18small white pearl onions(up to 24. peeled (1 cup frozen))
1 ½tablespoonsolive oil
½cupred wine(substitute beef broth)
salt and pepper(to taste)
Pre heat oven to 425º.
Saute bacon in oil in a dutch oven over moderate heat until lightly brown. Remove to a plate and set aside. While fat is almost smoking, add beef that has been dried with paper towels to the dutch oven, a few pieces at a time, and brown on all four sides. Remove from pan and add carrots and onions and cook until the onions have softened, about 5-7 minutes.
Return beef and bacon to the pan with the onions and carrots and add salt and pepper. Sprinkle with flour stir to combine. Set the dutch uncovered in the oven. Cook for 4 minutes, stir and cook an additional 4 minutes. Remove from oven and lower oven to 325º.
Place dutch oven back on stove over moderate heat and add wine and enough stock to barely cover the meat. Add tomato paste, garlic and herbs. Bring to simmer, about 5 minutes. Cover the dutch oven and set in lower third of preheated oven. Cook slowly for 2 ½ to 3 hours or until meat is done when a fork pierces it easily.
While the meat is cooking, heat butter and oil in a skillet over moderate heat and sauté onions, rolling them so they brown as evenly as possible, about 10 minutes. Once browned, add liquid, season with salt and pepper and add herbs. Cover and simmer slowly for 40-50 minutes until they are tender and most of the liquid has evaporated. Set aside.
In a large skillet, heat butter and oil until bubbly. Add mushrooms that have been dried with a paper towel and do not crowd them in the pan. Toss and shake the pan for 4-5 minutes. Once they are lightly browned remove from pan. Do these in batches. Set aside.
When the meat is done, pour the contents of the casserole into a colander set over a saucepan. Return the beef mixture to the dutch oven and add onions and mushrooms to the top.
In the saucepan, skim off any fat from surface and simmer, skimming off fat until it has slightly thickened, enough to coat the back of a spoon. If too thin, boil it down rapidly. If too thick, add some stock. Once slightly thickened, pour over the beef. Place casserole dish on stove and bring to simmer.
If making in advance, combine and let it cool before refrigerating. When ready to serve, simmer covered very slowly for 10 minutes.