Beef Bourguignon
Beef Bourguignon
Ingredients
- 1 tbsp extra virgin olive oil
- 6 oz of bacon, roughly chopped (lardon)
- 3 lb of chuck steak/stewing beef, in bite-size pieces
- 1 large white onion, diced
- 6 garlic cloves, minced and put in two separate piles
- 12 small pearl onions, peeled but left whole
- 3 cups of red wine, merlot or chianti (non-alcoholic optional)
- 3 to 4 cups of beef stock
- 2-3 tbsps. of tomato paste
- 1 beef bouillon cube, crushed
- 1 ½ tsp fresh thyme, finely chopped
- 2 tbsps. fresh flat-leaf parsley, finely chopped and put aside
- 2 bay leaves
- 1 lb of fresh small cremini (white/brown) mushrooms, quartered
- 2 tbsps. of butter
Timing
TOTAL TIME: 1 hr 25 min. to 2 hrs. 25 min.
- Prep: 20-25 min.
- Cook: 1-2 hrs. in the oven
Recipe provided by cheftroy.ca
Directions
- For directions please attend class because directions are quite lengthy and complicated
Chef’s Notes
Serve with creamy mashed potatoes or egg noodles