Beef Bourguignon recipe

Beef Bourguignon recipe



Ingredients

3 pounds stewing beef, cut in 2-inch cubes
7 tbsp lard, tallow or butter (ghee)
1 sliced carrot
1 sliced onion
1/2 lb bacon, cut in chunks
3 cups of a good quality red wine
3 to 3-1/2 cups of beef stock
1 tbsp tomato paste
2 gloves of garlic, minced
1 bay leaf
1 tsp dried thyme
1 pound fresh quartered mushrooms
20 small white onions
*Optional: Bouquet garnis (sprigs of parsley, thyme and 1 bay leaf tied together)
Salt and pepper to taste.


Method

Step 1
Preheat your oven to 325 F;

Step 2
Sauté the bacon chunks in 1 tbsp of the lard, tallow or butter on medium heat for about 3 minutes in a pot that goes in the oven. Remove the bacon, but leave the fat in the pan;

Step 3
Dry the beef cubes in paper towel and brown in the same pan that has the hot fat. Make sure you brown the meat on all sides and proceed by batches if it’s easier;

Step 4
Put the beef cubes aside and cook the sliced vegetables (carrot and onion) in the same fat;

Step 5
Put the bacon and beef back in and add the wine, 2 to 3 cups of the beef stock, barely enough to cover the meat, the tomato paste, garlic and herbs;

Step 6
Season to taste, cover and put the pan in the preheated oven and let cook for 3 to 4 hours. Make sure it simmers and adjust the oven temperature consequently. The meat is ready when fork tender;

Step 7
While the beef bourguignon is stewing, heat 3 tbsp of the lard, tallow or butter and cook the 20 small onions. Sauté them for about 10 minutes while trying to brown them evenly on all sides without breaking their skin;

Step 8
Add 1/2 cup beef stock to the browned onions, season to taste and add the bouquet garnis, if using;

Step 9
Cover and simmer for about 40 minutes. By that time, the onions will still hold their shape, but will be tender and the liquid will be evaporated;

Step 10
Remove the bouquet garnis and set the onions aside;

Step 11
Make sure your pan is dry, add another 3 tbsp lard, tallow or butter and brown the mushrooms for about 4 minutes;

Step 12
When the meat is ready, get the pot out of the oven, put it back on the stove-top and remove bay leaf;

Step 13
Traditional recipes will call for skimming off the fat, but we know better and for flavor and nutrition’s sake we will leave all the fat in the final sauce;

Step 14
Depending on the desired thickness of the final sauce, either add some stock to make it thinner or rapidly boil uncovered to thicken the sauce;

Step 15
Taste and season accordingly;

Step 16
Add the onions and mushrooms and simmer for another 2 to 3 minutes;

Step 17
Serve with family and friends with fresh parsley!