Sunday Beef Bourguignon

I adapted Julia Child's recipe here, and even though there are a lot of steps, as long as you prepare the ingredients in advance it's an easy stew to bring together. Plus, everyone will be impressed! I used Da Vinci Chianti (a $10 bottle) and the flavor was perfect, but you could use any Chianti, or a Shiraz. Don't go super cheap here, though - the wine is most of the meal!

You'll need:

• 6 slices bacon, cut into lardons
• 1/4 c olive oil
• 3 pounds chuck roast, cut into 1-inch chunks
• 2 large carrots, sliced
• 1 large white onion, sliced
• Salt and pepper
• 2 Tbs flour
• 1 bottle red wine (Chianti preferred)
• 2 c water
• 1 Tbs beef bouillon
• 1 Tbs tomato paste
• 2 cloves minced garlic
• 1/2 tsp thyme
• 4 Tbs butter
• 1 lb frozen pearl onions, thawed
• 1 bay leaf
• 3 sprigs parsley
• 1 pound fresh white mushrooms, sliced and halved

Prepare the ingredients in advance: Slice the bacon into 1/4 in chunks. Trim large fat pieces from the chuck roast and cut into 1-inch chunks. Slice the carrots and onions. Put the bag of pearl onions out to thaw. Slice the mushrooms to your desired size.

Bring about 2 inches of water to a boil in a medium saucepan. Add the bacon slices and boil 10 minutes. This will evenly cook them and render most of the grease before you add them to the stew.

Start heating 2 Tbs oil in a large Dutch oven over medium-high heat. Add the boiled bacon and cook, stirring, until crisp, about 5 minutes. Use a slotted spoon to remove them to a plate.

Add the beef chunks into the Dutch oven and brown on all sides, in a couple of batches if necessary. Grind some salt and pepper over the beef as it cooks. When there is no more red, remove the beef pieces to the same plate with the bacon.

Add about 2 more Tbs of olive oil and toss in the carrots and onions, letting them sauté until the onions start to brown, about 5 to 10 minutes. Sprinkle them with salt and pepper, then stir in the flour. Add the beef and bacon back into the Dutch oven.

Add the wine, water, and bouillon and stir well. Stir in the tomato paste, garlic, and thyme. Bring to a boil, and then cover and simmer until the beef is very tender - about 3 1/2 to 4 hours.

When there's about an hour left to cook the stew, melt 2 Tbs butter in a deep skillet over medium heat. Add the pearl onions and let cook, stirring occasionally, until browned, about 10 minutes. Ladle in 2 c of broth from the stew and add the parsley and bay leaf. Let simmer, stirring occasionally, until the broth is evaporated and the onions are soft, about 40 minutes. Remove the bay leaf and parsley. Pour the onions into a bowl and wipe down the pan.

Melt the remaining 2 Tbs butter in the skillet and add the mushrooms. Cook while stirring until the mushrooms are soft and cooked, about 10 to 15 minutes.

Stir the pearl onions and mushrooms into the stew and let simmer another 5 to 10 minutes. Serve over white rice or egg noodles.

Sunday Beef Bourguignon

Yield: 8

Author: Mallory

Prep time: 30 MinCook time: 4 HourTotal time: 4 H & 30 M

Ingredients

• 6 slices bacon, cut into lardons
• 1/4 c olive oil
• 3 pounds chuck roast, cut into 1-inch chunks
• 2 large carrots, sliced
• 1 large white onion, sliced
• Salt and pepper
• 2 Tbs flour
• 1 bottle red wine (Chianti preferred)
• 2 c water
• 1 Tbs beef bouillon
• 1 Tbs tomato paste
• 2 cloves minced garlic
• 1/2 tsp thyme
• 4 Tbs butter
• 1 lb frozen pearl onions, thawed
• 1 bay leaf
• 3 sprigs parsley
• 1 pound fresh white mushrooms, sliced and halved

Instructions

1. Prepare the ingredients in advance: Slice the bacon into 1/4 in chunks. Trim large fat pieces from the chuck roast and cut into 1-inch chunks. Slice the carrots and onions. Put the bag of pearl onions out to thaw. Slice the mushrooms to your desired size.
2. Bring about 2 inches of water to a boil in a medium saucepan. Add the bacon slices and boil 10 minutes. This will evenly cook them and render most of the grease before you add them to the stew.
3. Start heating 2 Tbs oil in a large Dutch oven over medium-high heat. Add the boiled bacon and cook, stirring, until crisp, about 5 minutes. Use a slotted spoon to remove them to a plate.
4. Add the beef chunks into the Dutch oven and brown on all sides, in a couple of batches if necessary. Grind some salt and pepper over the beef as it cooks. When there is no more red, remove the beef pieces to the same plate with the bacon.
5. Add about 2 more Tbs of olive oil and toss in the carrots and onions, letting them sauté until the onions start to brown, about 5 to 10 minutes. Sprinkle them with salt and pepper, then stir in the flour. Add the beef and bacon back into the Dutch oven.
6. Add the wine, water, and bouillon and stir well. Stir in the tomato paste, garlic, and thyme. Bring to a boil, and then cover and simmer until the beef is very tender - about 3 1/2 to 4 hours.
7. When there's about an hour left to cook the stew, melt 2 Tbs butter in a deep skillet over medium heat. Add the pearl onions and let cook, stirring occasionally, until browned, about 10 minutes. Ladle in 2 c of broth from the stew and add the parsley and bay leaf. Let simmer, stirring occasionally, until the broth is evaporated and the onions are soft, about 40 minutes. Remove the bay leaf and parsley. Pour the onions into a bowl and wipe down the pan.
8. Melt the remaining 2 Tbs butter in the skillet and add the mushrooms. Cook while stirring until the mushrooms are soft and cooked, about 10 to 15 minutes.
9. Stir the pearl onions and mushrooms into the stew and let simmer another 5 to 10 minutes. Serve over white rice or egg noodles.

Calories

695.27

Fat (grams)

42.08

Sat. Fat (grams)

16.52

Carbs (grams)

16.18

Fiber (grams)

2.82

Net carbs

13.36

Sugar (grams)

6.14

Protein (grams)

47.73

Sodium (milligrams)

570.42

Cholesterol (grams)

165.05

Created using The Recipes Generator