Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 to 6 servings
Ingredients: 2-3 pounds boneless beef stew meat, such as shoulder chuck. Cut into 2-inch cubes (marinate beef refrigerated overnight for the most flavor); 2 cups dry red wine (such as Cabernet Sauvignon or Merlot); 1/2 cup olive oil; 1 onion, chopped; 1 garlic clove, chopped; 1 carrot, chopped; 1 bay leaf; 2 tablespoons chopped parsley; 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme; 1 teaspoon cracked black peppercorns; 1 1/2 teaspoon salt; 4 ounces bacon, diced; 2 tablespoons all-purpose flour; 2 cups small boiling onions, peeled; 2 cups mushrooms, quartered (about 8 ounces); 1/4 cup chopped parsley; salt and black pepper to taste

Pairs With Cabernet Sauvignon

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Difficulty:: Challenging
Prep Time:: 30 minutes
Cook Time:: 3 hrs
Total Time:: 3 hrs 30 minutes
Yield:: 4 to 6 servings

Ingredients

2-3 pounds boneless beef stew meat, such as shoulder chuck. Cut into 2-inch cubes (marinate beef refrigerated overnight for the most flavor) 4-6 pounds boneless beef stew meat, such as shoulder chuck. Cut into 2-inch cubes (marinate beef refrigerated overnight for the most flavor)
2 cups dry red wine (such as Cabernet Sauvignon or Merlot) 4 cups dry red wine (such as Cabernet Sauvignon or Merlot)
1/2 cup olive oil 1 cup olive oil
1 onion, chopped 2 onions, chopped
1 garlic clove, chopped 2 garlic cloves, chopped
1 carrot, chopped 2 carrots, chopped
1 bay leaf 2 bay leaves
2 tablespoons chopped parsley 1/4 cup chopped parsley
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme 2 teaspoons chopped fresh or 1 teaspoon dried thyme
1 teaspoon cracked black peppercorns 2 teaspoons cracked black peppercorns
1 1/2 teaspoon salt 1 tablespoon salt
4 ounces bacon, diced 8 ounces bacon, diced
2 tablespoons all-purpose flour 1/4 cup all-purpose flour
2 cups small boiling onions, peeled 4 cups small boiling onions, peeled
2 cups mushrooms, quartered (about 8 ounces) 4 cups mushrooms, quartered (about 16 ounces)
1/4 cup chopped parsley 1/2 cup chopped parsley
salt and black pepper to taste salt and black pepper to taste

Instructions

Cut the boneless beef stew meat into 2-inch cubes
Place the meat in a large bowl and add 2 cups dry red wine, 1/2 cup olive oil, 1 chopped onion, 1 chopped garlic clove, 1 chopped carrot, 1 bay leaf, 2 tablespoons chopped parsley, 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme, 1 teaspoon cracked black peppercorns, and 1 1/2 teaspoon salt.
Stir to combine and coat meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning meat occasionally.
Strain marinade and reserve liquid and vegetables separately.
Heat a large Dutch oven over medium-high heat. Add and brown the 4 ounces of diced bacon.
Remove bacon, leaving fat in the pan. You should have 2 tablespoons. If not, add vegetable oil as needed. Return pot to medium-high heat. Add beef in batches and brown on all sides, being careful not to overcrowd pot. Remove with a slotted spoon. Add reserved vegetables and cook until lightly browned, about 5 minutes.
Stir in: 2 tablespoons of all-purpose flour. Cook, stirring, until beginning to brown, about 1 minute. Stir in marinade, then return beef and bacon to pot.
Add 2 cups of small boiling onions, peeled. Bring to a boil. Reduce heat to low and cook, covered, until the meat is fork-tender, 1 to 2 hours. Add 2 cups of mushrooms, quartered.
Cover and cook until tender, about 20 minutes. Skim off fat from the surface.