Beef Bourguignon (Anne Burrell) Recipe

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Ingredients:

Serving

5 cloves garlic , smashed
3 fresh bay leaves
2 carrots, peeled and halved
2 ribs celery, halved
1 large onion, peeled and quartered
1 750- ml bottle red wine , such as burgundy
4 lb beef chuck, cut into 1-inch chunks
extra-virgin olive oil
kosher salt
1/2 cup all-purpose flour
8 oz slab bacon , cut into lardons
1 lb cremini or white button mushrooms, quartered
2 carrots, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 large onion, peeled and cut into 1/4-inch dice
1/4 cup tomato paste
3 to 4 cups beef stock
3 fresh bay leaves
1 bundle fresh thyme
1 lb red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish
crusty bread , for serving

Directions:

For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
Preheat the oven to 350 degrees F.
Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12311.58 Kcal (51546 kJ)
Calories from fat	211.08 Kcal
		% Daily Value*
Total Fat	23.45g	36%
Cholesterol	173.88mg	58%
Sodium	1646.99mg	69%
Potassium	19375.44mg	412%
Total Carbs	444.25g	148%
Sugars	143.61g	574%
Dietary Fiber	3.44g	14%
Protein	68.22g	136%
Vitamin C	20.2mg	34%
Vitamin A	0.3mg	10%
Iron	143.8mg	799%
Calcium	1220mg	122%

Amount Per 100 g
Calories	85.76 Kcal (359 kJ)
Calories from fat	1.47 Kcal
		% Daily Value*
Total Fat	0.16g	36%
Cholesterol	1.21mg	58%
Sodium	11.47mg	69%
Potassium	134.96mg	412%
Total Carbs	3.09g	148%
Sugars	1g	574%
Dietary Fiber	0.02g	14%
Protein	0.48g	136%
Vitamin C	0.1mg	34%
Iron	1mg	799%
Calcium	8.5mg	122%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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