Dave's Boeuf Bourguignon
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
8 cups
- Serves:
- 6
ingredients
- 3 cups medium bodied dry red wine, such as Cotes du Rhone or 3 cups zinfandel
- 1 bay leaf
- 2 tablespoons olive oil
- 3 1⁄2 lbs chuck
- 3 shallots, peeled and chopped
- 3 garlic cloves, smashed and chopped
- 4 tablespoons flour
- 2 cups beef stock, heated
- 1 teaspoon dried basil
- 1 teaspoon chopped fresh parsley
- 3 tablespoons butter
- 24 frozen pearl onions, thawed
- 1 lb button mushroom, cleaned and halved if large
- salt and pepper
directions
- Preheat oven to 305 degrees F. Yes, 305, not 350.
- Pour wine into small saucepan. Add bay leaf, bring to boil. Boil until reduced by 2/3 – down to about 1 cup. When wine is reduced, add beef stock and heat to simmer. Proceed with recipe while wine is reducing.
- Heat half the oil in a large, oven proof dutch oven, over medium heat. Brown meat in batches, searing on all sides. Do not overcrowd the pan. Remove meat and set aside; heat additional oil and brown remaining meat, with shallots and garlic. Return first batch of meat to pan, season with salt and pepper.
- Sprinkle flour over meat in pan; cook 4 to 5 minutes over medium heat. Take care flour does not scorch.
- Pour wine and beef stock mixture into pan with meat. Add herbs. Bring to boil. Cover pan and place in preheated oven. Cook for 1 ½ hours.
- Heat butter in large skillet, add pearl onions and cook 5 minutes. Add mushrooms and cook 4 more minutes. Season to taste. Add mushrooms and onions to stew and continue cooking in oven for 30 more minutes.
- Meanwhile cook polenta, or garlic mashed potatoes and carrots, to serve alongside, if desired.
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RECIPE SUBMITTED BY
cathyfood
United States