Beef Bourguignonne

Name: Beef Bourguignonne
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons black pepper; 454 grams button mushrooms, sliced; 411 grams diced tomatoes, drained; 3 Tbsps canola oil; 1 whole carrot, peeled; 454 grams whole carrots, peeled and cut into strips, or baby-cut carrots; 828 milliliters 14.5-ounce cans low-sodium chicken broth; 1 bottle dry red wine (such as Côtes du Rhône); 8 cloves garlic, peeled; 1 Tbsp kosher salt; 2 kilograms stew or chuck meat, cut into 1 1/2-inch pieces; 454 grams fresh or frozen pearl onions; 3 Tbsps unsalted butter; 1 smalls yellow onion

Beef Bourguignonne

Beef Bourguignonne is a gluten free main course. This recipe serves 8. One serving contains 479 calories, 47g of protein, and 15g of fat. If you have pearl onions, canolan oil, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Heat oven to 300 F. Season the meat on all sides with 1 tablespoon of the salt and the pepper.

Ingredients you will need

Pepper

Meat

Salt

Equipment you will use

Oven

Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Transfer to a plate.

Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot.

Ingredients you will need

Wine

Equipment you will use

Wooden Spoon

Pot

Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer.

Ingredients you will need

Tomato

Broth

Meat

Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour.

Ingredients you will need

Yellow Onion

Carrot

Garlic

Equipment you will use

Oven

Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface.Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat.

Ingredients you will need

Baby Carrots

Butter

Carrot

Meat

Equipment you will use

Frying Pan

Oven

Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid.

Ingredients you will need

Pearl Onion

Onion

Broth

Equipment you will use

Frying Pan

Transfer to a plate. Clean the skillet, then melt the remaining butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes.

Ingredients you will need

Mushrooms

Remove from heat and add the remaining salt. Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes.

Ingredients you will need

Stew

Carrot

Onion

Salt

Equipment you will use

Slotted Spoon

Stove

Pot

Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates.In Advance: Beef Bourguignonne's flavor improves with time. Make it 1 or 2 days ahead of time, then cover and refrigerate it, keeping the onions and mushrooms separate from the stew. The next day, skim any fat from the surface. Reheat the stew over a medium-low flame for 45 minutes.

Ingredients you will need

Pearl Onion

Mushrooms

Onion

Beef