Beef Bourguignon
Ingredients
2–3 tbsp clarified butter or extra virgin olive oil
12 oz thick-sliced bacon, cut into ¼-inch pieces
4 lbs beef chuck roast, well-trimmed, cut into 1½-inch cubes
2 cups diced brown/yellow onions
2 cups mushrooms, quartered
2 cups carrots, sliced into ¼-inch rounds
2 tbsp fresh garlic, minced
1 bottle (750 mL) red wine (Bordeaux, Shiraz, or Burgundy) Tip: if you won’t drink it don’t cook with it
2 tbsp fresh thyme, minced
2 cups beef stock
4–5 Yukon Gold potatoes, chopped into quarters
⅓ cup all-purpose flour (for thickening, sifted)
Salt and pepper to taste
¼ cup fresh parsley, finely chopped
Directions
Heat clarified butter or olive oil in a large pot over medium heat. Add bacon and cook on low heat for a few minutes to release fat. Remove bacon with a slotted spoon and set aside.
Increase heat to medium-high and sear the beef cubes in the same pot, working in batches to avoid overcrowding. Brown well on all sides, then remove and set aside.
While bacon and beef cook, heat a separate pan over medium heat with a little oil or butter. Sauté onions until golden brown, then remove and set aside.
Using the same pan, sauté mushrooms with a pinch of salt until they release most of their water, then set aside.
Sauté carrots in the same pan until they get a nice GBD (golden brown delicious) color on them.
Return the seared beef and cooked bacon to the large pot. Add garlic and cook until fragrant, about 1 minute.
Pour in the red wine and beef stock. Bring to a boil, scraping up browned bits, then reduce heat to a simmer.
Add sautéed onions, mushrooms, carrots, potatoes, fresh thyme, salt, and pepper to the pot.
Use a fine strainer to sift flour directly into the pot while whisking continuously to avoid lumps. Stir well to incorporate.
Cover and let stew on low heat for about 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
Adjust seasoning if needed. Stir in half of the parsley.
Serve hot, garnished with remaining parsley. This can also be serve on top of mashed potatoes just do not put potatoes in the dish
