December 3, 2013

Beef Bourguignon

Post by Chef Corbin

Beef Bourguignon
Yield- 4 servings

6 oz smoked bacon or lardon
2 tbsp. extra virgin olive oil
1 large onion diced small

3 Lbs. stewing beef
Salt and pepper to taste
2 tbsp. unsalted butter
½ cup All-Purpose Flour

3 cups burgundy red wine
3 cups veal or beef stock- warmed
1 tbsp. tomato paste
2 garlic cloves- minced
2 sprigs of fresh thyme
2 bay leaves- whole

2 cups raw pearl onions
1 LB mushrooms

Method

Preheat a large braising pot over medium to high heat. Saute the diced onions with the bacon until caramelized and cooked through. Remove the cooked onions and bacon from the pan. Add the stewing beef to the same pan that the onions and bacon were cooked and sauté until dark brown and caramelized- season the beef with salt and pepper.
Once the beef is seared on all sides, remove it from the pan. Add the unsalted butter with the flour and make a roux (roux is equal parts of flour and fat and acts as a thickening agent for soups and sauces).
Continue to cook the roux for 4 minutes or until golden brown in colour. (Note- the darker the roux, the darker the sauce) Add the red wine with the warm stock and wisk until no lumps form. Add the seared beef with the tomato paste, garlic, bay leaves and thyme- stir to incorporate all of the ingredients. Cover the pot and reduce the heat to a low simmer. Braise the beef for 1 ½ hours, stirring periodically. Add the pearl onions and mushrooms and continue to cook for 1 hour or until the beef is tender. Remove the cooked beef Bourguignon from the heat and season if necessary with salt and pepper. Remove the bay leaves and thyme sprigs and discard.
Serve your Bourguignon with your favourite side of potatoes and enjoy.