Boeuf Bourguignon

Why make ordinary beef stew when you can make one with an entire bottle of wine in it? Boeuf Bourguignon is the most flavorful combustion of beef, wine and savory vegetables that results in a decadent sauce. Cold Winter nights call for this hearty dish, along with a nice glass (or two) of wine. This can be served over egg noodles or on its own. The bacon in the recipe is optional. This freezes really nicely so feel free to make more than you need for one dinner.

Ingredients:

2 lbs cubed beef chuck or sirloin

2 strips of bacon, chopped (optional)

4 cups beef stock

1 bottle of dry red wine

1 lb small potatoes, quartered

About 15 baby carrots, halved

1 small yellow onion, roughly chopped

10 cipollini onions, peeled and kept whole

1 lb baby Bella or cremini mushrooms, thickly sliced

1 tablespoon of tomato paste

4 cloves of garlic, minced

1 teaspoon dried thyme

2 bay leaves

1 teaspoon dried parsley

olive oil

flour

cornstarch

Salt & pepper

Begin by preheating the oven to 350.

Season the beef with salt and pepper. Then dredge in flour.

In a large Dutch oven heat a bit of olive oil over medium high heat.

If using, sauté the bacon in the Dutch oven. Then remove.

Sear the beef cubes on all sides, remove from the pot and set aside.

Then add your chopped onion, mushrooms and carrots, sauté for a few minutes.

Add the garlic and tomato paste and stir. Sauté for a minute.

Next add the wine to deglaze the pan, bring to a low boil.

Add in the beef stock, bay leaves, thyme and parsley. Allow to boil.

Then add in the beef, bacon if you’re using it, cipollini onions and potatoes. Stir to incorporate.

Remove the Dutch oven from the stove, cover it and place it in the 350 oven for 2-2 1/2 hours.

Once cooked Return the Dutch oven to the stove top and bring to a boil.

In a small bowl whisk together 2 tablespoons of cornstarch and cold water and then gradually add it to the Dutch oven while stirring. (This helps to give the sauce a smooth, silky texture.)

Boil until the sauce thickens a bit.

Then remove from the heat. Remove the bay leaves and serve a generous portion, while hot.

Enjoy!