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