Beef Bourguignon stew This is not authentic, it’s just how i like to cook it. Hope you enjoy!
Ingredients;
- 2 lb (900g)Beef chuck (1/4 tsp salt ,1/4 tsp black pepper)
- 1 large Onion
- 1 carrot
- 1/4 tsp salt
- 1/4 tsp black pepper
- 400 ml red wine
- 500 ml beef broth
- 3 cloves of garlic
- 2 bay leaves
- 1 tsp fresh thyme or (1/4 tsp dried thyme)
- 1 tbs tomato paste
- 1 lb (450g) baby potatoes
- 1 lb (450g) mushrooms
INSTRUCTIONS
Total cook time 3 hours.
Cut bacon into bite size pieces, put in cold pan. Pan fry over medium heat, until crispy. Remove bacon from pan and set aside. leave 1/4 of the bacon fat in pan to cook beef in.
Pat dry cut beef, rub on salt and black pepper. Sear beef in pan that bacon was cooked in. Once all your beef is seared, place in oven safe pot and coat with all purpose flour. Bake at 350°F / 176°C for five minutes.
Slice carrots and onions, stir-fry in pan that bacon and beef was cooked in. Season with salt and grounded black pepper.
Remove beef from oven, add cooked onions, carrots, wine, beef broth, garlic, bay leaves, thyme, tomato paste and baby potatoes, stir well. Cover loosely with lid. Bake at 350°F / 176°C for 2 hours stirring occasionally.
Cut mushrooms into quarters, pan fry with a teaspoon of olive oil, until moisture has been dissolved.
Remove pot from oven, add pan fried mushrooms. Return to oven and bake for another hour without lid.
After the 3rd hour in the oven, remove all the ingredients, leave liquid in pot and reduce over medium heat for about five minutes.
return ingredients to pot.
Serve over rice, mashed potatoes or enjoy on its own!
