Beef Bourguignon Recipe
A rich, velvety stew.
extra virgin olive oil
cut into chunks
herb bouquet (4 sprigs parsley
2 sprigs thyme, 1 bay leaf)
Preheat an oven to 450F.
Sauté the bacon in a tablespoon of oil until it browns.
Remove and serve the oil.
Sear the beef until browned.
Sauté the sliced onions and carrots in the fat from the beef.
Place the sautéed vegetables, beef and bacon to a heavy bottomed pot.
Add the salt and pepper and flour.
Place the pot in the oven for four minutes.
Toss the beef and place back in the oven for 4 minutes.
Reduce the oven heat to 325F.
Stir in the wine and stock and the tomato paste, garlic and thyme.
Cook on the stove until it simmers and then place in the oven for 3-4 hours.
An hour before taking the pot out of the oven, sauté the pearl onions in butter until they brown.
Add half a cup of beef stock and the herb bouquet and allow the mixture to summer until the liquid evaporates.
Sauté the mushrooms in butter.
Take the stew out of the oven and add the mushrooms and onions to the pot.
Simmer the mixture for 3-5 minutes.
Serve and enjoy.