Give a classic dish like beef bourguignon a yummy twist for a family pleasing dinner. This recipe tastes fancy, but is actually quite easy to make. The most difficult part of making this time tested dish at home is having the patience to wait for a few hours while your house fills with the most mouthwatering aromas!
While this dish was inspired by Julia Child's, I have made a few simple changes to make the recipe work with what I had on hand. My family loved the results and I believe your family will too. With tender chunks of beef and the most saucy gravy, this dish offers stick to your ribs comfort food with each bite.
While I didn't use pearl onions as Julia Child would have, I thought the cherry tomatoes were a perfect change and it allowed me to put some of the produce I had in my fridge to work without having to buy anything special for the dish. With grocery prices being so high, it is great to have recipes you can adapt to what you already have at home.
Ingredients:
1 tablespoon olive oil
2 ounces bacon, coarsely chopped
1 pound of beef or even ham
1 carrot
1 white onion
3 garlic cloves
1 pinch coarse salt and freshly ground pepper
3/4 tablespoon flour
7 cherry tomatoes
2 cups red wine
2 cups beef or vegetable broth
1 tablespoon tomato paste
2 tablespoons fresh parsley, finely chopped (separate)
1 bay leaves
1/3 pound fresh mushrooms
1 tablespoons butter.
1. Cut the bacon into large pieces. In a large, heavy-bottomed saucepan, fry the bacon in 1/2 tablespoon olive oil for about 3 minutes, until crisp and browned. Place the bacon on a serving platter.
2. Blot the beef with a paper towel. Cut into large pieces Fry the beef in the bacon fat over high heat on all sides. Send the beef to the bacon.
3. Melt the butter in a frying pan. Add chopped garlic clove and mushrooms cut in half. Saute until golden. Set the mushrooms aside.
4. Place sliced carrots and chopped onion in the pan until transparent. Add 1-2 cloves of chopped garlic and cook for another minute. At this point, if you have a lot of fat, the excess fat can be drained . We add a little fat. Return the bacon and meat to the pot.
5. Season with 1/4 teaspoon coarse salt and a pinch of ground pepper. Add the cherry tomatoes, chiles, cherry tomatoes, bay leaf, parsley, and flour. Pour in the wine and enough broth to cover the meat. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1.5-2 hours, stirring occasionally, until the meat begins to fall apart. Add the prepared mushrooms 5 minutes before the end of cooking. Turn off the heat and leave the dish on the stove for 15 minutes to allow all the flavors to blend.
Tips:
If the gravy is a bit runny, dilute flour in water and add it at the end of cooking the stew. If it is thick, dilute it with wine.
The dish becomes tastier on the second and third day. Take this into account when planning your menu
Dry spices and spicy ingredients can be varied.
Serve Beef Bourguignon with fresh bread, potatoes, mashed potatoes, rice or noodles.
Enjoy!
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