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Beef Bourguignon

Date Added: Feb 20, 2010 French Entrees
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Prep Time

30 mins

Cook Time

3 hrs

Ready In

3 hrs 30 mins

Serving

7

*to adjust serving size click on "serving box".

Description

This one pot french classic has many variations. Slow cooked braised beef until tender and delicious will never disappoint.


Ingredients

  • 1/4  Cup(s) Olive Oil
  • 1
  • 7  Each Parsley Stems
  • 2
  • 1  To Taste Salt & Pepper
  • 3
  • 4 3/4  Pound(s) Beef Chuck, cut into 1.5" cubes
  • 4
  • 5  Table Spoon(s) Tomato Paste
  • 5
  • 1/4  Cup(s) All-Purpose Flour
  • 6
  • 1  Cup(s) Cognac
  • 7
  • 2  Cup(s) Red Wine
  • 8
  • 6  Cup(s) Low Sodium Beef Broth
  • 9
  • 1  Each Fresh Rosemary Sprigs
  • 10
  • 1  Each Fresh Thyme Sprigs
  • 11
  • 2  Each Bay Leaves
  • 12
  • 3  Each Garlic Cloves, chopped
  • 13
  • 1  Pound(s) White Mushrooms, stems trimmed
  • 14
  • 1  Cup(s) Onions, diced
  • 15
  • 1/2  Cup(s) Carrots, diced
  • 16
  • 1/2  Cup(s) Celery, diced
  • 17

Directions

    1. Sweat out celery carrots and onions until soft
    2. Add tomato paste, cook out for 2 minutes
    3. Add flour and combine
    4. Season beef with salt and pepper and 2 tablespoons of wine
    5. Add beef to pan and sear in the oil until evenly browned on all sides
    6. Place liquid in pot, Season and adjust consistency
    7. Remove beef from pot and strain braising liquid
    8. Push all pieces through china cap not to waste any flavor
    9. Turn off heat and pour in Cognac, stir to scrape up the bits in the bottom of pan
    10. Whisk in the red wine marinade and beef broth once the pot is free of fond
    11. Stir ingredients all together and bring mixture to a simmer 
    12. Add the beef back into the pot along with all of the fresh herbs (you can tie herbs together with kitchen twine)
    13. Cover and place in oven for 1.5 hours
    14. Uncover half way and finish until very tender
    15. Adjust with stock if necessary about 45 min

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