Beef Bourguignonne

November 5, 2012

Williams-Sonoma 2012.  Serves 8-10 Preheat oven 350°F. Use Dutch oven 6Qt

Braise meat, heat oil med-hi until smoking. brown beef on all sides 10-12 min per batch. transfer to large bowl.

  • 4½ LBs boneless chuck roast, cut into 1 ” cubes, season with S & P
  • 2 TBs canola oil

Add to pot, cook until browned 6-8 min. (add water if too dark). Transfer to bowl with meat.

  • 1 LB quartered mushrooms
  • 1 Tb canola oil

Add bacon, reduce heat to medium cook until browned 6-8 min. transfer to bowl with beef.

  • ½LB slab bacon diced ¼”

Add onion, garlic and veal demi-glace & flour.  Stir constantly until fragrant 1 min. slowly stir in wine. stir occasionally, cook 20 min.

  • 1 large onion diced, cook until softened 6-8 min then add:
  • 2 tsp minced garlic
  • 1½ TBs veal demi-glace
  • ½ C flour
  • 1 bottle (750 ml) Pinot Noir

Prepare for oven cooking: Return beef, mushrooms & bacon to pot with wine sauce. Add broth, pearl onions & bouquet garni, bring to a simmer, cover with foil and lid. Transfer pot to oven, bake 2-3 hours until meat fork tender.

  • 3 C beef broth
  • 1 LB pearl onions peeled
  • 1 bouquet garni (2 bay leaves,4 thyme sprigs,6 parsley sprigs)

Adjust seasoning S&P, sprinkle with 3 TBs chopped flat leaf parsely.

Serve with boiled potatoes with parsely.


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