Beef Bourguignon

Cozy up with a French Classic and make Beef Bourguignon with seasonal vegetables and beef, then slow cooking them in red wine.

Ingredients

• olive oil  ·  2 tablespoons 
• butter  ·  2 tablespoons 
• brisket or chuck beef cut into 1-inch cubes  ·  3 pounds 
• flour  ·  4 tablespoons 
• pearl onions  ·  2 pounds 
• potatoes cut into 1" cubes  ·  1 pound 
• celery, medium diced  ·  3 sticks 
• large carrots, peeled and medium diced  ·  2 
• garlic, chopped  ·  2 teaspoons 
• bacon, chopped  ·  1 pound 
• good red wine, preferably Pinot Noir  ·  3 cups 
• salt  ·  3 tablespoons 
• Herbies Pepper Black Asta (ground)  ·  2 tablespoons 
• Herbies Chives Freeze-Dried  ·  2 teaspoons 
• Rosemary Leaves (ground)  ·  2 teaspoons 
• Herbies Herbs De Provence  ·  2 teaspoons 
• Herbies Thyme Leaves (rubbed)  ·  2 teaspoons 
• beef stock or broth  ·  4 cups 

Instructions

• In a large bowl add flour and season with salt and pepper
• Add the meat cubes rolling them in the flour to cover all sides with the flour mixture
• In a large Dutch oven on medium to high heat add equal parts oil to butter to a pan, then add the meat to the hot pan and color the meat until golden brown
• Cook both sides until golden brown then save the meat on a plate
• Add the bacon to the Dutch oven and deglaze with the chopped bacon until semi crispy, then save with the beef
• Keep bacon fat in the Dutch oven and put in the carrots, pearl onions, chopped garlic and celery and sweat down until semi soft and caramelized, heavily seasoning with salt and pepper to taste
• Add red wine and reduce the volume by half.
• Then add seared beef, herbs and beef broth. The liquid should almost cover the meat. Bring to slow slow simmer and cook for 2 1/2 hours until the meat is nice and buttery and broth is dark, sweet and rich. The wine plus beef broth should almost cover the meat.
• Season with salt and pepper to taste at the end

For many this dish will make two or more meals so it can be served in many ways here are a couple:

• First time: toast bread and rub each slice on one side with a cut clove of garlic, then spoon the stew over a slice of toast and sprinkle with parsley.
• Second time : serve with French bread and creamy mashed potatoes for an all-around comforting meal, perfect for cooler weather.

Jenny's Tip: - This recipe uses several Herbies fresh, natural spice products which we can mail to you immediately, just CLICK HERE TO ORDER THE RECIPE SPICES