Boeuf Bourguignon (Beef Stew in Red Wine with Bacon, Onions, and Mushrooms)
Ingredients:
6 ounces of bacon, cut into small slices - bacon should be at least 1/4 inch thick
1 Tbsp. olive oil
3 Lb. beef chuck, cut into 2-inch cubes
1 carrot, peeled and sliced
1 yellow onion, sliced
1 tsp. salt
1/4 tsp. fresh black pepper
2 Tbsp. all-purpose flour
3 c. red wine, chianti or similar
3 c. beef stock
1 Tbsp. tomato paste
2 garlic cloves, peeled and slightly smashed
1/2 tsp. dry thyme
1 bay leaf
Instructions:
Preheat 450 degrees.
Bring water to a simmer and add bacon; continue to simmer for 10 minutes. Remove bacon and drain on paper towels.
In a 9-10 inch casserole at least 3 inches deep, heat the 1 tablespoon of oil and sauté the bacon over medium heat until lightly browned. Remove the bacon to the side and cook the beef in batches until all sides are brown and the meat has a nice crust, making sure not to overcrowd the pan. This step is essential; it creates tons of flavor. Remove the beef to the side.
Once all the beef has been brown, add the sliced onion and carrot and cook for about 10-12 minutes, stirring occasionally until soft.
Return the beef and bacon to the same pan with the veggies, gently tossing with salt and black pepper. Add the flour and toss again to distribute. Set the uncovered casserole into the preheated oven and cook for 4 minutes. After 4 minutes, please remove it from the oven, gently toss it, and return it to the oven for 4 minutes.
Remove the casserole from the oven, and lower the heat to 325 degrees.
Add the wine, stock, tomato paste, garlic, and herbs to the meat. Cover the casserole and bake for 3 hours. The meat is done when it is tender.
While the meat cooks–prep onions and mushrooms.
Braised Onions:
14-ounce frozen petite whole onions
1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. olive oil
1/2 c. beef stock
Salt and black pepper, to taste
Herb bouquet–4 parsley springs, 1/2 bay leaf, 1 sprig of fresh thyme
In a large skillet, add butter and oil and melt over medium heat; add the onions. They will splatter because they are frozen; put a lid on them and shake them in the pan. Once the splattering subsides, you can remove the lid and continue to brown, carefully moving them so they brown as evenly as possible. Add the stock, salt, pepper, and herb bouquet. Cover and cook for 40 minutes on low heat until tender and all the liquid has evaporated. Set aside.
Sautéed Mushrooms:
14-ounce frozen petite whole onions
1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. olive oil
1/2 c. beef stock
Salt and black pepper, to taste
Herb bouquet–4 parsley springs, 1/2 bay leaf, 1 sprig of fresh thyme
Place the skillet over medium heat and add the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 5 minutes. During sauté, the mushrooms will absorb the fat first. In 2 to 3 minutes, the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat. Season and set aside uncovered.
Finishing Steps
Once the meat is done cooking, remove it from the oven and carefully remove the lid. Let it sit for 10 minutes. Pour the contents of the casserole through a sieve or large strainer set over a saucepan. You want to separate the liquid from the meat and veggies. Clean the casserole and return the beef and bacon to it, leaving behind everything else. Add the sautéed mushrooms and braised onions.
Simmer the sauce and skim any extra sauce that floats to the top. Your sauce should coat a spoon slightly and be about 2 cups. If your sauce is too thick, add a bit of stock to thin it out and keep simmering until it thickens. Taste the sauce and adjust with salt and black pepper to taste.
The meat, mushrooms, and onions are topped with the sauce, covered, and simmer for 3 minutes. Serve on a serving platter or in the same casserole. Top with fresh parsley, and enjoy!