Thursday, July 5, 2012

Beef Bourguignon

I know it seems a little crazy to be making something that requires hours of oven cooking considering the temperature of Texas in July. I blame it on the amazing whole foods store in Austin though. We took a short trip to Austin 2 weeks ago and on the way home decided to make a quick stop at the 80,000 sq ft whole foods, and a quick stop turned into 3 hours and lunch, which is when we tried the beef bourguignon and decided we had to make it once we got home. This is so good, it's well worth the expense and the hot kitchen!

3 lbs beef, cut into 2 inch cubes
6 oz bacon, diced
1 lb mushrooms, quartered
1 lb carrots, sliced
1 onion, sliced
1 package frozen pearl onions
3 tbsp olive oil
2 tbsp flour
3 cups red wine (I used Cotes du Rhone)
2 cups beef broth
1 tbsp tomato paste
2 cloves garlic,mashed
1/2 teaspoon thyme
1 bay leaf
3 tbsp butter
Salt and pepper
Preheat the oven to 450
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a casserole dish and set aside. Dry the beef in paper towels,  it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
Toss the carrots, and onions, 1 tsp of salt and 1 tsp of pepper in the fat in the pan and cook for 2 to 3 minutes, stirring occasionally, until the onions are lightly browned, add to the casserole dish with the meat.  Sprinkle the 2 tbsp of flour over the meat, stir together and place in the oven for 4 minutes. After 4 minutes stir the casserole and return to the oven for a further 4 minutes.  Remove the casserole and lower the oven to 325.

Add the wine and beef broth so that the meat is barely covered. Add the tomato paste, garlic, thyme and pearl onions. Cover the casserole and place in the oven and cook for 2 1/2 to 3 hours.
While the meat is cooking, saute the mushrooms in butter until tender.  When the casserole is done, add the mushrooms and serve.

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Miz Helen said...

Hi Sarah,
Your Beef Bourguignon looks wonderful and very inviting. You have a lovely presentation for this all time classic dish. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Margo said...

This looks so yummy!

Carole said...

Super post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in some bacon and scrambled egg rolls. Enjoy.

Not Your Ordinary Agent said...

Bravo!!! You know Julia Child is always on the brain. Please link up to Foodie Friday!