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Boeuf Bourguignon

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes
Servings 12

Ingredients
  

  • ½ pound bacon cut crosswise into 1-inch pieces
  • 2 Tbls olive or peanut oil
  • 2 cups button mushrooms halved
  • 2 cups Pearl Onions peeled (boil for 30 seconds to peel - do this ahead, it is simple to do, but takes 30 minutes or so)
  • 4 pounds boneless beef rump roast large pieces of fat trimmed, cut into 1-inch chunks, patted dry
  • Coarse salt and ground pepper
  • 1/3 – 1/2 cup all-purpose flour
  • 1 small onion chopped
  • 3 large cloves garlic pressed
  • 2 tablespoons tomato paste
  • 6 medium carrots cut diagonally into 3/4-inch slices
  • 2 cups of beef stock
  • 1 750 ml bottle dry red wine 3 cups
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • 1 bay leaf
  • 3 # Mashed red potatoes

Instructions
 

  • In 6-8 quart sauce pan or Dutch oven, cook the bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
  • Add the oil to the bacon grease, and slowly caramelize the pearl onions and mushrooms until they smell nutty. Add to the bacon and set aside.
  • Season cubed beef with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium, add more oil and butter if needed. Brown beef in oil on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a plate.
  • Add the carrots and onion to pan, cook until slightly softened, about 5 minutes. Add the garlic for the last minute or so.
  • Deglaze the pan with 1 cup beef stock.
  • Add the wine, remaining beef stock, meat (with juices), thyme, sage, and bay leaf. Stir in the leftover flour & tomato paste. Braise in the oven for 2-3 hours at 300o.
  • Add the reserved pearl onions, bacon and mushrooms, stir through and cook another 30 minutes. Skim fat off surface of stew and discard.
  • Add 1 Tbsp butter, blend when melted, and garnish with parsley.
  • Serve over mashed new red potatoes