FOOD NANNY BEEF BOURGUIGNON
This amazing traditional French meal is one of my favorites! I can't help but think of Julia Child because I learned so much from her. This is a dish that takes time. Christmas time I love to make this for those I love! Push yourself to make Beef Bourguignon this holiday season, it won't disappoint! You might just surprise yourself how enjoyable cooking can be! XOXOXOXO
FOOD NANNY BEEF BOURGUIGNON
Author:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 1/2 lb. boneless Top Sirloin cut into 2 inch cubes
- Coarse salt
- Fresh ground pepper
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1/4 lb. thick-cut bacon, diced
- 3 cloves garlic, minced
- 2 cups red wine or Pomegranate juice
- 1 bay leaf
- 2 springs fresh thyme, or 1 teaspoon dried
- 1 1/2 cups beef broth
- 1 Tablespoon tomato paste
- 1/4 teaspoon coarse salt
- 1/4 teaspoon fresh ground pepper
- 4 fresh carrots peeled, sliced 1/2 inch thick
- TO MAKE THE ROUX:
- 1/3 cup flour
- 4 tablespoons unsalted butter at room temperature
- 8 oz. pearl onions, frozen and skinned
- 1 Tablespoon butter
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup water
- 1/2 lb. white mushrooms, quartered
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- salt to taste
- fresh parsley
- 1/3 cup grated Gruyere (optional)
Instructions
- Dry meat off with paper towels or the meat till not brown well. Sprinkle cubes of meat on both sides with coarse salt and fresh ground pepper.
- In a large fry pan, stew pot, or Dutch oven brown the meat one minute per side in 2 Tablespoons olive oil and 1 Tablespoon butter over high heat. Remove, place on a plate as you finish browning. Repeat until all the meat is browned. Set aside.
- In the same pan sauté bacon until crisp. Remove with a slotted spoon. Set aside on paper towels to drain. Drain all the grease from the pan except 1 Tablespoon.
- Add minced garlic and sauté until you can just smell it.
- Add 2 cups red wine, cooking wine or Pomegranate juice, bay leaf and thyme. Bring to a medium boil until all the crisp bits have been scraped from the bottom and sides of pan. Boil gently for 3 min.
- Add 1 1/2 cups beef broth, tomato paste, salt and pepper. Cook gently for 4 to 5 min.
- Return the beef and bacon to the pan. Add sliced carrots.
- To make roux: mix together 1/3 cup flour and 4 Tablespoons unsalted butter (at room temp) with a spoon. Slowly stir this roux into the meat, stirring constantly. Bring to a boil, cook for 2 min. and turn off the heat.
- Heat oven to 300 degrees.
- Cover pan with tight lid or foil and place in the oven for 2 1/2 to 3 hours. Add water or more wine to thin down the sauce if desired.
- The last 40 min. of cooking stir in the prepared pearl onions and white mushrooms.
- TO PREPARE THE ONIONS AND MUSHROOMS
- In a small saucepan, cook the onions in 1 tablespoon butter, 1 tablespoon sugar, 1/4 teaspoon salt and 1 cup water until onions are browned and liquid is evaporated- about 5 min. Set aside.
- Wipe out the pan. Add in 1 teaspoon unsalted butter, 1 teaspoon olive oil, the quartered mushrooms with a little salt and sauté until the mushroom liquid is gone and mushrooms are light brown.
- Can top with Gruyere cheese
- Serve with Food Nanny Mashed Potatoes.