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Beef Bourguignonne

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
12-ounce stew

Recipe ID
C00327

Ingredients
US standard
Bacon slab
6 ounces
Beef chuck, cut into 1 ½” cubes
5 pounds
Onion, ½ inch dice
1 pound
Carrots, ½ inch dice
1 pound
Celery stalk, minced
4 ounces
Garlic clove, minced
4 each
Thyme leaves, fresh picked
1 Tablespoon + 1 teaspoon
Bay leaves
2 each
Butter
4 ounces
Flour
1/3 cup
Brandy
4 ounces
Red wine
3 cups
Beef stock
3 cups
Tomato paste
3 tablespoons
Mushrooms, medium, quartered
2 pounds
Pearl onions
8 ounces
Butter
4 ounces
Kosher Salt and Black Pepper
To taste
Cornstarch Slurry if necessary
Preparation
  1. Gather all the ingredients and equipment.
  2. Pre-heat the oven to 350˚F. You will need a large sauté pan and a large rondeau with a lid.
  3. Remove skin from bacon and cut into ½” x ½” x 1” lardons. Sauté in a large rondeau until beginning to brown, but still tender. Remove the bacon pieces from the pan. Reserve the bacon and the fat.
  4. Toss the beef with 2 tablespoons Kosher salt and 2 teaspoons freshly ground black pepper.
  5. Sauté the beef in the bacon fat (in batches if necessary) until nicely browned. Add the brandy and allow to cook off. Be aware that the cognac might flame. Add the red wine and reduce by half.
  6. Add the stock. It should be enough to cover the beef. Stir in the tomato paste.
  7. In a separate pan, sauté, in 4 ounces of butter, the carrots, onions, celery, garlic, thyme and bay leaves with a pinch of salt, until beginning to soften. Add some whole butter if the pan seems too dry. Add 1/3 cup of flour and cook for 2 to 5 minutes
  8. Add the vegetables to the beef simmering in stock. Stir well to incorporate flour.
  9. Cook the pearl onions, skin on, in gently simmering, salted water until knife tender. Drain, shock in ice water and remove skins.
  10. Sauté mushrooms in 2 ounces of the butter with 1teaspoon of fresh thyme leaves until very tender. Stir in the pearl onions and add to the stew.
  11. Simmer stove top until the beef is very tender, stirring occasionally. Thicken with slurry or beurre manié if necessary. Season.