Beef Stew (Boeuf Bourguignon)
Beef Stew (Boeuf Bourguignon)

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, beef stew (boeuf bourguignon). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beef Stew (Boeuf Bourguignon) is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Beef Stew (Boeuf Bourguignon) is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Beef Stew (Boeuf Bourguignon):
  1. Get 12 slices hickory smoked bacon, chopped
  2. Make ready 3 lbs chuck beef cup into 1" cubes
  3. Get 1 lb carrots cubed
  4. Get 2 yellow onions chopped
  5. Make ready 5 cloves garlic, chopped
  6. Make ready 2 cups red wine
  7. Get 3 cups beef stock
  8. Make ready 2 tbsp tomato paste
  9. Make ready 1 tbsp thyme
  10. Get 4 tbsp butter
  11. Take 3 tbsp flour
  12. Get 1 lb pearl onions whole
  13. Get 1 lb mushrooms sliced thickly
  14. Take 3 bay leaves
  15. Get salt
  16. Take pepper
  17. Take parsley for garnish
Instructions to make Beef Stew (Boeuf Bourguignon):
  1. Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
  2. Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
  3. If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
  4. Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
  5. Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
  6. Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.

So that’s going to wrap it up for this exceptional food beef stew (boeuf bourguignon) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!