| Beef Bourguinon |
Recipe type: Main
Prep time: 1 hour
Cook time: 2 hours
Total time: 3 hours
Ingredients
- Beef Bourguignon
- Yield – 6 portions
- Ingredients:
- Marinade
- 1 ½ garlic cloves, crushed
- 1 ½ onions, diced
- 1 carrots, diced
- 5 parsley stems
- 1 tsp black peppercorns
- To taste sea salt & pepper
Instructions
- Bourguignon
- lb beef chuck, cubed for stew
- fl oz vegetable oil
- tbsp all purpose flour
- tbsp tomato paste
- tomatoes, diced
- cup beef Stock
- cup mushrooms, sliced
- oz unsalted butter
- cup pearl onions, boiled and peeled
- To taste sea salt and pepper
- Method:
- Combine the garlic, onions, carrots, parsley, peppercorns, salt and wine to make a marinade.
- Marinate the meat for several hours under refrigeration.
- Remove and drain the meat. Reserve the marinade.
- Dry the beef and sauté it in the oil in a pot until well browned.
- Sprinkle with flour and cook to make a blond roux.
- Stir in the tomato paste and cook for 5 min.
- Add the reserved marinade, tomatoes and stock. Cook in a 350°F (180°C) oven until the meat is tender, approximately 2–1/2 hours.
- Remove the meat from the sauce. Strain the sauce through a china cap, pressing to extract all the liquid. Discard the solids. Return the liquid and the beef to the pot.
- Sauté the mushrooms in the butter and add them to the meat and sauce. Add the pearl onions and adjust the seasonings. Simmer for 10 min to blend the flavors.
