Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 3 bunches baby carrots, trimmed, peeled; 4 slices thick bacon slices, cut into 1-inch-wide strips; 2 bay leaves; 710 milliliters (or more) canned beef broth; 1 large carrot, chopped; 2 Tbsps dry red wine; 1 medium onion, chopped; 340 grams pearl onions; 2 kilograms boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces; 3 larges fresh rosemary sprigs; 3 larges fresh sage sprigs; 340 grams shiitake mushrooms, stemmed, quartered; 3 larges fresh thyme sprigs; 3 Tbsps tomato paste; 1 head whole head garlic

Need a dairy free main course? Boeuf Bourguignon could be a great recipe to try. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 44g of protein, 77g of fat, and a total of 1018 calories. Head to the store and pick up beef broth, rosemary sprigs, thyme sprigs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Place garlic on large piece of foil.

Ingredients you will need

Garlic

Equipment you will use

Aluminum Foil

Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.

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Garlic

Wine

Wrap

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Aluminum Foil

Cook bacon in large pot over medium heat until brown, about 10 minutes.

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Bacon

Equipment you will use

Pot

Transfer to paper towels.

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Paper Towels

Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.

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Beef

Meat

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Slotted Spoon

Bowl

Pot

Reduce heat to medium-low.

Add chopped onion and chopped carrot to pot; sauté 5 minutes.

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Carrot

Onion

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Pot

Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste.

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Tomato Paste

All Purpose Flour

Beef

Equipment you will use

Pot

Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes.

Ingredients you will need

Roasted Garlic

Bay Leaves

Wine

Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.

Ingredients you will need

Bay Leaves

Broth

Meat

Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil.

Ingredients you will need

Pearl Onion

Onion

Water

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Sauce Pan

Sieve

Bowl

Add carrots and cook until tender, about 4 minutes.

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Carrot

Drain.

Transfer to bowl of ice water to cool.

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Water

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Bowl

Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)

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Vegetable

Bacon

Stew

Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat.

Ingredients you will need

Bacon Drippings

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Frying Pan

Add mushrooms; sauté until golden brown, about 6 minutes.

Ingredients you will need

Mushrooms

Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes.

Ingredients you will need

Pearl Onion

Mushrooms

Onion

Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew.

Ingredients you will need

Salt And Pepper