Beef Bourguignon
Prep Time
Cooking Mode
1 tbsp olive oil
½ lb Compliments applewood smoked bacon, diced
2 lb Sterling Silver chuck roast, cut into 1 inch (2½ cm) cubes
1 lb carrots, peeled and cut into ¼ inch (⅔ cm) rounds
2 yellow onions, chopped
2 tsp each kosher salt and pepper
2 garlic cloves, chopped
1 bottle dry red wine, such as Pinot Noir
2 cups beef broth
1 tbsp tomato paste
1 tsp fresh thyme leaves
4 tbsp unsalted butter, room temperature, divided
2 pkg Compliments White Sliced Mushrooms
½ lb whole pearl onions, peeled
2 tbsp all-purpose flour
1 tbsp olive oil
½ lb Compliments applewood smoked bacon, diced
2 lb Sterling Silver chuck roast, cut into 1 inch (2½ cm) cubes
1 lb carrots, peeled and cut into ¼ inch (⅔ cm) rounds
2 yellow onions, chopped
2 tsp each kosher salt and pepper
2 garlic cloves, chopped
1 bottle dry red wine, such as Pinot Noir
2 cups beef broth
1 tbsp tomato paste
1 tsp fresh thyme leaves
4 tbsp unsalted butter, room temperature, divided
2 pkg Compliments White Sliced Mushrooms
½ lb whole pearl onions, peeled
2 tbsp all-purpose flour
Directions
1Position rack in lower third of oven. Preheat your oven to 150°C (300°F).
2Heat oil in a large Dutch oven or oven-proof pot over medium heat. Add bacon. Cook, stirring occasionally, until lightly browned, about 10 mins. Remove bacon with a slotted spoon to a large plate.
3Arrange half of beef in a single layer in pot. Sear until brown on all sides, 3 to 5 mins. Transfer beef to plate with bacon, and repeat with remaining beef. Set aside.
4Add carrots, yellow onions, salt and pepper to pot. Cook, stirring occasionally, until onions are lightly browned, 10 to 15 mins. Add garlic and cook for 1 more min.
5Return beef and bacon to pot, along with any juices. Pour in wine, broth, tomato paste and thyme. Stir to combine. Bring to a simmer, then cover pot with a tight-fitting lid and transfer to oven.
6Roast until beef and vegetables are very tender when pierced with a fork, about 1 hr 15 mins.
7Meanwhile, melt 2 tbsp (30 mL) butter in a large frying pan over high heat. Add mushrooms and pearl onions. Cook, stirring occasionally, until vegetables are lightly browned, about 10 mins. Set aside.
8Remove pot from oven and place on stovetop over low heat. Stir remaining 2 tbsp (30 mL) butter with flour in a small bowl until a smooth paste forms. Stir into stew, along with mushrooms and pearl onions. Bring to a boil, then reduce heat to low. Simmer for 15 mins. Season with salt to taste, if desired.
9Serve beef bourguignon with mashed potatoes, if desired.
Disclaimer
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Personal Note
Personal Note
