Kim’s Kitchen
Beef Bourguignon
This has a lot of ingredients, but it is actually easy to make, you can also do it in a crock pot (which I don’t use), so you’re on your own for times and temperature on that one!!!
I fell in love with this dish in a very wet and cold day in Paris. We were starving and just stopped at this little restaurant in Montparnasse and after that I was in heaven...
Makes 8 – 6 oz Portions
Ingredients:
3 lb Chuck beef, cut in 2 inch cubes
1 tsp Kosher Salt
1 tsp Black Pepper
¼ tsp Cloves grounded
1 tsp Allspice
1 C Red Wine
4 Tbsp Butter
2 Tbsp Olive Oil
10 oz Onion, chopped large
2 ea Carrots, cut in 2 inch pieces
3 ea Garlic clove, crushed
¼ C Cognac
1 Tbsp Tomato Paste
1 Tbsp Flour
3 C Red Wine
2 C Beef Stock
1 ea Bay Leaf
1 tsp Thyme fresh
1 tsp Rosemary
1 lb Pearl Onions
1 lb Mushrooms quartered
1 tsp Kosher Salt
¼ C Parsley
Instruction:
In a capable container marinade, the beef with salt, pepper cloves, and all spice.
Refrigerate over night or at least 4 hours.
Preheat Oven at 300 F.
Remove beef from marinade and save the marinade for later.
Heat butter and Olive Oil and sear beef in batches, setting them a side until all the beef is seared.
Add onions, carrots and garlic, Sautee for 3-5 minutes. A Add Flour mixing well.
Add cognac, let evaporate for a couple of minutes. Always stirring.
Add tomato Paste, add wine, and again let it reduce 3-5 minutes. While stirring.
Add Stock, bay leaf, Thyme, and Rosemary.
Cover and let it simmer in the oven for 2 hours.
Add Mushrooms and Onions, cover and put back in oven for 30 more minutes.
Check if beef is tender and add more Salt & Pepper if needed.
Serve with a sprinkle of parsley.
Comments