Boeuf Bourguignon

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Difficulty:

Hard

Prep Time:

30 Minutes

Cook Time:

180 Minutes

Total Time:

210 Minutes

Ingredients

2-3 pounds boneless beef stew meat, such as shoulder chuck. Cut into 2-inch cubes (marinate beef refrigerated overnight for the most flavor)
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
1/2 cup olive oil
1 onion, chopped
1 garlic clove, chopped
1 carrot, chopped
1 bay leaf
2 tablespoons chopped parsley
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme
1 teaspoon cracked black peppercorns
1 1/2 teaspoon salt
4 ounces bacon, diced
2 tablespoons app-purpose flour
2 cups small boiling onions, peeled
2 cups mushrooms, quartered (about 8 ounces)
1/4 cup chopped parsley
salt and black pepper to taste

1Step 1

Cut the boneless beef stew meat into 2-inch cubes

2Step 2

Place the meat in a large bowl and add 2 cups dry red wine, 1/2 cup olive oil, 1 chopped onion, 1 chopped garlic clove, 1 chopped carrot, 1 bay leaf, 2 tablespoons chopped parsley, 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme, 1 teaspoon cracked black pepercorns, and 1 1/2 teaspoon salt

3Step 3

Stir to combine and coat meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning meat occasionally.

4Step 4

Strain marinade and reserve liquid and vegetables separately.

5Step 5

Heat a large Dutch oven over medium-high heat. Add and brown the 4 ounces of diced bacon.

6Step 6

Remove bacon, leaving fat in the pan. You should have 2 tablespoons. If not, add vegetable oil as needed. Return pot to medium-high heat. Add beef in batches and brown on all sides, being careful not to overcrowd pot. Remove with a slotted spoon. Add reserved vegetables and cook until lightly browned, about 5 minutes.

7Step 7

Stir in: 2 tablespoons of all-purpose flour. Cook, stirring, until beginning to brown, about 1 minute. Stir in marinade, then return beef and bacon to pot.

8Step 8

Add 2 cups of small boiling onions, peeled. Bring to a boil. Reduce heat to low and cook, covered, until the meat is fork-tender, 1 to 11 hours. Add 2 cups of mushrooms, quartered.