Sunday, November 11, 2012

Beef Bourguignon

This is an Ina Garten recipe that I found on pinterest. She also puts in frozen whole onions, but I didn't add those

  • 1 tbsp olive oil
  • 8oz diced pancetta
  • 2 1/2 lbs chuck beef cubed
  • 2 yellow onions, sliced
  • 2 cloves garlic, chopped
  • 1 750ml bottle of your favorite red wine
  • 2 cups beef broth
  • 1 small can tomato paste
  • 1 tsp fresh thyme leaves
  • 2 tbsp butter
  • 1 lb chopped mushrooms
  1. Preheat oven to 250.
  2. Heat the olive oil in large dutch oven, add pancetta and cook on medium high till browned, remove with slotted spoon.
  3. Dry beef cubes with paper towel and add salt and pepper over beef. Sear in hot oil till browned on all sides. Remove to plate with pancetta.
  4. Toss in the carrots and onions into pan and salt and pepper. Cook about 10 minutes, add garlic and cook another minute.
  5. Put meat and pancetta back into dutch oven. Add wine and beef broth, tomato paste and thyme. Bring to a simmer, cover with lid and bake in oven 1 hour 20 minutes.
  6. Saute mushrooms with butter until lightly browned and then add to stew.
  7. Bring stew to boil on top of stove, lower heat and simmer 15 minutes.
  8. I served it over white rice.

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