Beef Bourguignon with Kale

Name: Beef Bourguignon with Kale
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves, whole bay leaves, whole; 710 milliliters beef broth; 454 grams carrots , sliced very chunky; 750 milliliters good dry red wine; 3 Tbsps all-purpose flour; 2 teaspoons fresh thyme leaves; 8 servings fresh ground black pepper; 1 bunch kale, thick stems removed; 8 servings kosher salt; 680 grams mushrooms; 1 Tbsp olive oil; 8 servings italian parsley; 680 grams pearl onions, peeled; 1 kilograms round tip beef cut into 1-inch cubes; 8 servings rustic bread; 227 grams dry cured center cut applewood smoked bacon, diced; 2 Tbsps tomato paste; 4 Tbsps unsalted butter at room temperature, divided; 12 cloves garlic cloves, peeled and left whole; 2 yellow onions, sliced yellow onions, sliced

Beef Bourguignon with Kale might be just the main course you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 716 calories, 52g of protein, and 32g of fat each. Head to the store and pick up round tip beef, rustic bread, onions, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Heat the olive oil in a large Dutch oven.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.

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Bacon

Remove the bacon with a slotted spoon to a large plate.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.

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Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Paper Towels

Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Ingredients you will need

Bacon

Beef

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.

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Carrot

Onion

Pepper

Salt

Equipment you will use

Frying Pan

Add the garlic and cook for 1 more minute.

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Garlic

Put the meat and bacon back into the pot with the juices.

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Bacon

Meat

Equipment you will use

Pot

Add the bottle of wine plus enough beef broth to almost cover the meat.

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Beef Broth

Meat

Wine

Add the tomato paste, bay leaves and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 hours or until the meat and vegetables are very tender when pierced with a fork.

Ingredients you will need

Tomato Paste

Bay Leaves

Vegetable

Thyme

Meat

Equipment you will use

Oven

Pot

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.

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Butter

All Purpose Flour

Stew

Add the frozen onions.

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Onion

Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

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Mushrooms