Beef bourguignon is pure comfort food at it’s best. Flavorful, rich and warm, it is perfect for lunch or dinner.
It all started early yesterday morning. My sister gave me this wonderful dish, and I knew what I wanted to make in it.
Billy was working at home, it was cold and windy, so I decided to make beef bourguignon for a late lunch.
Here’s what you’ll need:
2-3 Tablespoons grapeseed oil
1/2 pound of bacon cut into 1 inch pieces
2~1/2 to 3 pounds of stewing beef
1 sliced carrot
3 medium onions cut into quarters
1-2 pints of mushrooms sliced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
1 teaspoon thyme
2 bay leaves
2 garlic cloves
2 cups good red wine
2-3 cups of stock
1 Tablespoon ketchup
Start by cutting 1/2 pound of bacon into 1 inch pieces. Brown the bacon in 1 tablespoon of grapeseed or olive oil. Then remove the bacon and set aside.
Brown the beef in the bacon grease and grapeseed oil. Make sure not to over-crowd the meat. Once browned, remove the meat and set aside.
If need be, add a little more oil and brown the carrot, onions and mushrooms.
Season the meat with 1 teaspoon salt, and 1 teaspoon of pepper.
Next add 2 tablespoons of all-purpose flour. Toss to coat.
Add the beef and bacon back to the pan and add 2 cups of red wine.
Add enough stock to almost cover the beef and veg.
Add 2 minced garlic cloves and 1 tablespoon ketchup.
Cover and run into a preheated oven at 325′ for 2~1/2 to 3 hours
Between the slow cooking and the flour, the wine and stock are reduced to a concentrated sauce.
It’s even better reheated the next day!
Enjoy, and stay warm
the wanna be country girl – Caroline