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Beef Bourguignon

Ingredients

Units Scale
  • 3 lbs. chuck roast – cubed and pat dry with paper towel
  • 3 cups red wine
  • 2 cups beef stock
  • 1 tbs. – tomato paste
  • 1/2 tsp. salt
  • 12 bay leaves
  • 1/2 tsp. dried thyme
  • 2 cloves garlic – crushed
  • 1 lb. shallots
  • 1 lb. mushrooms
  • Olive oil for drizzling
  • Butter
  • 3 tbs. flour
  • Loaf of French Bread
  • Green leaf salad
  • 2 lbs. Potatoes
  • Fresh Italian Parsley

Instructions

  1. Preheat Oven 325 Degrees F.
  2. Cube chuck roast and pat dry with a paper towel.
  3. Heat a large cast iron frying pan with 2 tbs. of olive oil. Place the cubed meat in the pan to get a nice golden color on each side. This should take about 2 – 3 minutes.
  4. Deglaze pan with the wine, scraping up all of the bits from the pan.
  5. Place the meat in a pot with the wine and deglazed bits along with the beef broth, salt, bay leaves, garlic and black pepper.
  6. Bake for about 2 ½ to 3 hours.
  7. Gently and carefully, place each onion on a spoon in simmering for about 20 seconds and remove.
  8. Gently remove the skin from the onion and slice the tip off and place a small slit at the end.
  9. Place the onions in a pan with about ½ cup of water and 2 tbs. of butter and cover. Simmer for about 25 minutes. Remove from the water and set aside.
  10. Clean and thoroughly dry the mushrooms. Cut the mushrooms in half.
  11. Place 2 tbs. of butter and 2 tbs. of olive oil in a large cast iron frying pan. When the butter stops bubbling, place the mushrooms in the pan to get a slight golden color and remove. Set aside.
  12. Remove the pot from the oven and drain using a colander into another pot.
  13. Make a paste with 3 tbs. of flour and 2 tbs. of softened butter.
  14. Whisk the paste into the drained broth then put over a gentle heat and bring to a boil for a second or two.
  15. Put the onions, mushrooms and meat into the thickened broth.
  16. Simmer for another 2 – 3 minutes.
  17. Serve with boiled potatoes and parsley, a green leaf salad and French bread
  18. This is a traditional peasant meal.

Nutrition

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