This amazing traditional French meal is one of my favorites! I can’t help but think of Julia Child because I learned so much from her. This is a dish that takes time. Christmas time I love to make this for those I love! Push yourself to make Beef Bourguignon this holiday season, it won’t disappoint! You might just surprise yourself how enjoyable cooking can be! XOXOXOXO
FOOD NANNY BEEF BOURGUIGNON
- 1 1/2 lb. boneless Top Sirloin cut into 2 inch cubes
- Coarse salt
- Fresh ground pepper
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1/4 lb. thick-cut bacon diced
- 3 cloves garlic minced
- 2 cups red wine or Pomegranate juice
- 1 bay leaf
- 2 springs fresh thyme or 1 teaspoon dried
- 1 1/2 cups beef broth
- 1 Tablespoon tomato paste
- 1/4 teaspoon coarse salt
- 1/4 teaspoon fresh ground pepper
- 4 fresh carrots peeled sliced 1/2 inch thick
- TO MAKE THE ROUX:
- 1/3 cup White Kamut flour
- 4 tablespoons unsalted butter at room temperature
- 8 oz. pearl onions frozen and skinned
- 1 Tablespoon butter
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup water
- 1/2 lb. white mushrooms quartered
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- salt to taste
- fresh parsley
- 1/3 cup grated Gruyere optional
Dry meat off with paper towels or the meat till not brown well. Sprinkle cubes of meat on both sides with coarse salt and fresh ground pepper.
In a large fry pan, stew pot, or Dutch oven brown the meat one minute per side in 2 Tablespoons olive oil and 1 Tablespoon butter over high heat. Remove, place on a plate as you finish browning. Repeat until all the meat is browned. Set aside.
In the same pan sauté bacon until crisp. Remove with a slotted spoon. Set aside on paper towels to drain. Drain all the grease from the pan except 1 Tablespoon.
Add minced garlic and sauté until you can just smell it.
Add 2 cups red wine, cooking wine or Pomegranate juice, bay leaf and thyme. Bring to a medium boil until all the crisp bits have been scraped from the bottom and sides of pan. Boil gently for 3 min.
Add 1 1/2 cups beef broth, tomato paste, salt and pepper. Cook gently for 4 to 5 min.
Return the beef and bacon to the pan. Add sliced carrots.
To make roux: mix together 1/3 cup flour and 4 Tablespoons unsalted butter (at room temp) with a spoon. Slowly stir this roux into the meat, stirring constantly. Bring to a boil, cook for 2 min. and turn off the heat.
Heat oven to 300 degrees.
Cover pan with tight lid or foil and place in the oven for 2 1/2 to 3 hours. Add water or more wine to thin down the sauce if desired.
The last 40 min. of cooking stir in the prepared pearl onions and white mushrooms.
TO PREPARE THE ONIONS AND MUSHROOMS
In a small saucepan, cook the onions in 1 tablespoon butter, 1 tablespoon sugar, 1/4 teaspoon salt and 1 cup water until onions are browned and liquid is evaporated- about 5 min. Set aside.
Wipe out the pan. Add in 1 teaspoon unsalted butter, 1 teaspoon olive oil, the quartered mushrooms with a little salt and sauté until the mushroom liquid is gone and mushrooms are light brown.
Can top with Gruyere cheese
Serve with Food Nanny Mashed Potatoes.