Boeuf Bourguignonne (Beef Burgundy Stew) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A rich & flavorful, hearty stew. One of the Burgundy province's most famous dishes. Great on a cold winter's day. Ingredients:
4 ounces bacon, chopped (pork or turkey) |
1 lb round steak, trimmed of fat & cut into 1/2-inch cubes |
1/4 tablespoon paprika |
1/4 teaspoon marjoram, crushed |
2 tablespoons butter or 2 tablespoons margarine |
3/4 cup onion, chopped |
2 garlic cloves, minced |
2 tablespoons flour |
4 red potatoes, quartered (unpeeled) |
8 ounces shiitake mushrooms or 8 ounces chanterelle mushrooms, coarsely chopped |
2 cups beef broth |
1/4 cup cognac |
1 tablespoon dark brown sugar |
1 tablespoon tomato paste |
1 teaspoon dried rosemary, crushed using mortar & pestle |
4 teaspoons fresh thyme, chopped (to garnish) |
Directions:
1. Preheat oven to 350°F.
2. In a Dutch oven, cook the bacon over medium-high heat for 5 minutes stirring occasionally.
3. Remove bacon and set aside.
4. Season beef with paprika and marjoram and brown on all sides (1/2 lb at a time) in dutch oven (5-7 minutes per batch).
5. Remove beef and set aside.
6. Reduce heat to medium and cook onion and garlic in butter for 5 minutes, stirring often.
7. Mix in flour.
8. Add bacon, beef, and all other remaining ingredients except for thyme.
9. Bring to a boil over high heat.
10. Remove from heat.
11. Bake, covered in preheated oven until meat is tender (about 1 1/2 hours), stirring occasionally and adding more broth if needed.
12. Garnish each bowl with a tsp of chopped thyme.
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