Beef Bourguignon with Potato Gratin Recipe

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Ingredients:

Serving

1/4 cup cooking oil
3 lb lean stewing beef, cut into 1-inch cubes
salt and freshly ground black pepper
4 strips bacon, chopped
1 carrot, diced
1 onion, diced
1 celery stalk, diced
1 tbsp tomato paste
1/2 cup all-purpose flour
8 cups full-bodied , young red wine
2 cups veal stock , beef
4 sprigs thyme
1 bay leaf
1 foot long piece butcher's twine
18 to 24 pearl white and/or red onions , oven roasted and peeled
1 lb button mushrooms, halved and sauteed in butter
3 to 4 large russet potatoes, peeled and sliced into 1/8-inch thickness
1 1/2 cups heavy cream (can substitute half-and-half or milk)
1 cup grated gruyere or swiss cheese

Directions:

For the bourguignon:
Preheat the oven to 300 degrees F.
In a 9 to 10-inch pot that is at least 4 inches deep, bring 1/4 cup cooking oil to smoking temperature. Season the meat with salt and black pepper. Over high heat, brown the meat in the pot in 2 or 3 separate batches and set aside. Reduce the heat, add the bacon to the pot and cook it until it begins to brown. Add the onions, carrots, and celery and sweat approximately 10 minutes over medium heat while stirring often. Add the tomato paste and allow it to brown and cook about 5 minutes. Add the flour while stirring constantly. Slowly incorporate the red wine into the pot, stirring constantly so that no lumps form. Add the stock and meat to the pot and bring to a simmer. Secure the thyme and bay leaves together with the butcher's twine and place it in the pot. Place a lid on top of the pot and put it into the oven for 2 1/2 to 3 hours, or until the meat is fork tender. Remove the lid and skim the top of any excess fat. The onions and mushrooms should be added right before serving.
For the potato gratin:
Preheat the oven to 350 degrees F.
In a large bowl, toss the sliced potatoes with salt and black pepper. Arrange them in layers in a greased 8 by 6-inch oven-proof baking dish. Pour the heavy cream over the layered potatoes. Place the dish on top of a sheet pan and then into the oven for 45 minutes. Remove the potatoes from the oven and turn the oven temperature to broil. Top the potatoes with the cheese and return to the oven for approximately 5 minutes, or just long enough for the cheese to melt and nicely brown. Serve alongside the Beef Bourguignon.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1348.37 Kcal (5645 kJ)
Calories from fat	418.23 Kcal
		% Daily Value*
Total Fat	46.47g	71%
Cholesterol	220.5mg	74%
Sodium	524.21mg	22%
Potassium	2246.5mg	48%
Total Carbs	160.78g	54%
Sugars	112.33g	449%
Dietary Fiber	10.4g	42%
Protein	73.05g	146%
Vitamin C	34.6mg	58%
Vitamin A	0.1mg	3%
Iron	6.4mg	35%
Calcium	387.3mg	39%

Amount Per 100 g
Calories	108.56 Kcal (455 kJ)
Calories from fat	33.67 Kcal
		% Daily Value*
Total Fat	3.74g	71%
Cholesterol	17.75mg	74%
Sodium	42.21mg	22%
Potassium	180.87mg	48%
Total Carbs	12.94g	54%
Sugars	9.04g	449%
Dietary Fiber	0.84g	42%
Protein	5.88g	146%
Vitamin C	2.8mg	58%
Iron	0.5mg	35%
Calcium	31.2mg	39%

* 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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