“Winnipeg Cooks” Beef Bourguignon recipe
Beef Bourguignon is the perfect dish for those cold, dark evenings. This recipe is courtesy of Promenade Café and Wine which is known for nouveau French food and wine pairings.
- 6 oz bacon (solid chunk)
- 4 cups water
- 3 1/2 Tbsp olive oil, divided
- 3 lbs beef sirloin, cut into 2-inch cubes
- 1/4 cup sliced carrots
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 onion, sliced
- Salt and freshly ground black pepper
- 2 Tbsp all-purpose flour
- 3 cups red wine (something tasty and bold)
- 2 cups beef broth plus 1 cup chicken broth, combined
- 1 Tbsp tomato paste
- 2 cloves garlic, crushed
- 1/2 tsp dried thyme
- 1 bay leaf
- 3 1/2 Tbsp butter, divided
- 20 small pearl onions
- 1 lb fresh mushrooms, quartered (button, crimini or your preference)
- Herb bouquet (4 sprigs parsley, 1/2 bay leaf, and 3 sprigs thyme, tied in cheesecloth)
- Salt and freshly ground black pepper
1. Preheat oven to 450˚F.
2. Remove bacon rind (reserve rind) and cut bacon into lardons (1/4-inch-thick by 1/2-inch-long sticks).
3. In an oven-safe pot over medium heat, combine rind, bacon and water and bring to a boil; reduce heat and simmer for 10 minutes. Drain. Transfer bacon and rind to a plate lined in paper towel.
3. In a heavy skillet over medium heat, heat 1 Tbsp oil. Add bacon (reserve rind) and fry for 2 to 3 minutes or until lightly browned. Using a slotted spoon, transfer bacon to a plate. Heat remaining bacon fat in saucepan until almost smoking.
4. Meanwhile, using paper towel, pat dry beef (so the meat will brown nicely). Work with a few pieces at a time so as not to crowd the pan (overcrowding will steam the meat rather than brown it). Add beef to pan and cook until browned on all sides, about 10 minutes. Transfer cooked pieces to a plate as you go.
5. Drain almost all excess fat from the pan. Add carrots and cook until softened, about 15 minutes. Using a slotted spoon, transfer to a bowl and set aside.
6. Return beef and bacon to the pan, season with salt and pepper to taste, and toss to coat well. Sprinkle with flour and toss to coat lightly.
7. Transfer pan to middle rack of preheated oven and bake for 4 minutes. Stir well and return to oven for another 4 minutes, until flour is browned and creates a light crust on the meat.
8. Transfer pan to stovetop over high heat. Reduce oven temperature to 325˚F.
9. To pan, add enough red wine and beef and chicken broth to just barely cover meat. Stir in tomato paste, garlic, bacon rind, thyme, and bay leaf. Bring mixture to a boil, then cover and transfer to middle rack of oven.
10. Cook for 3 to 4 hours, adjusting oven temperature as needed so liquid bubbles very slowly, until meat is fork-tender.
11. Meanwhile, in a saucepan over medium heat, heat 1 1/2 Tbsp butter and 1 1/2 Tbsp oil until bubbling, about 30 seconds. Add onions and sauté for about 5 minutes, until browned, stirring occasionally so onions brown as evenly as possible (be careful not to break the peels).
12. Add remaining broth, herb bouquet, and salt and pepper to taste. Cover and simmer for 40 to 50 minutes or until onion is soft but still retains shape and liquid has evaporated. Discard herb bouquet and set onions aside.
13. Wipe pan with paper towel. Add remaining oil and butter and heat over high heat until butter begins to bubble. Add mushrooms, and cook for 4 to 5 minutes, mixing and shaking pan until mushrooms start to brown slightly. Remove pan from heat and set aside.
14. Remove beef from oven and place on stovetop over medium-low heat. Stir in browned onions and mushrooms. Simmer for 1 to 2 minutes, skimming off fat as it rises, and cook until sauce thickens enough to coat the back of a spoon. (If too thin, boil down rapidly. If too thick, add a few tablespoons of stock.) Taste and season with salt and pepper.
15. Serve with mashed potatoes, egg noodles, or rice.