Ok so not the soup/stew time of year but I came across my recipes in my word docs and had to add…
Used this for a Soup, Stew and Brew golf club event. I know it was a touch ‘extra’ for this type of cook off but we were in the mood for something just plain extra. This has been my go to entertaining dish, comfort food dish and have also used as a tail-gate dish from time to time. When I am cooking for us or fam and friends I use a chuck roast , eye of the round roast etc. In other words what is on sale beef. But I do spend the extra buck or two for a better red wine. If you wouldn’t drink it you should not cook with it. So I have to admit I was being a touch of a snob and used a the better cut of meat as well a much better wine.
I love everything about throwing this together ( but with love of course) and letting is just sit in the oven all darn day. I do check on it every couple hours to check on liquid levels. But the way the house smells while this is working its way to greatness is amazing.
And do not get me started on being able to do the prep on this the day ahead or the left overs…..
Beef Burgundy - Beef Bourguignon
Ingredients
- 3 Lbs Beef Sirloin- cut into 2" cubes can use chuck roast but will have more fat and fall apart more
- 2 Slices Bacon-diced I have used pancetta
- 2 Tbsp Olive Oil- more if needed
- 3 Tbsp Flour
- 2 cloves Garlic- chopped or grated Mashed with salt
- 6 Grinds Black Pepper
- 3 Sprigs Fresh thyme
- 1 Bay Leaf
- 2 Cups Dry Red Wine-warmed Burgundy, Pinot Noir
- 1-2 Cups Beef Bone Broth - warmed
- 1 lb Small mushrooms cleaned and stem removed
- 24 Small white onions-peeled Pearl onions
- 1/8 tsp worchester sauce
Instructions
- Oven to 400
- Heat Dutch oven/heavy pot over med-high heat with Olive Oil. Add Bacon / pancetta and cook until lightly browned. Remove with slotted spoon to dish.
- Pat beef dry. Sprinkle with salt and pepper. Add beef to Dutch oven/heavy pot ( do not crowd) and brown on all sides. Remove browned pieces to plate with bacon.
- Add bacon and browned beef cubes back to Dutch oven/heavy pot. Sprinkle with flour. Tossing gently to coat. Cook until flour is absorbed. Place uncovered pot in hot oven for 5-10 minutes. Toss and bake in oven 5 more minutes.( This sears the meat thoroughly)
- Move Dutch oven to stove top. Turn oven down to 325.
- Mash garlic in salt, add to Dutch oven/heavy pot along with remaining seasonings(pepper, thyme sprigs and bay leaf. Gently stir to combine.
- To Dutch oven/heavy pot add warmed wine. Add warmed bone broth to barely cover. Bring to simmer on top of stove. Cover and place in oven. Turn oven down to 325 to just maintain simmer.
- Cook for 1 1/2 hours or until meat is NEARLY tender. Check during cooking to make sure liquid has not boiled away. Adding any bone broth that is remaining or hot water if needed.
- Check and adjust seasonings. Add the worchester sauce, onions and mushrooms. Cook until onions and mushrooms are cooked thru ..1/2 hour to 1 hour.
- Serve as desired (see notes) Can sit on the stove all day or can be cooled and reheated. Just add addition bone broth, wine or hot water to get to the desired consistency.
Notes
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