Beef Bourguignon

Ingredients

• 0.5 lb bacon (chopped)
• 2 lb beef (cut into 1.5 inch cubes)
• 1 tbsp cooking oil (Algae cooking club oil recommended)
• 4 tbsp butter (divided)
• 2 carrots (peeled and cut)
• 1 white onion (diced)
• 3 celery stalks (chopped)
• 3 tbsp all-purpose flour
• 1 bottle Burgundy or Pinot Noir (750ml)
• 3 cup beef broth
• 3 sprig thyme (fresh)
• 3 clove garlic (minced)
• 3 bay leaves
• salt (to taste)
• black pepper (to taste)
• 16 pearl onions
• 10 mushrooms (quartered)
• 2 tbsp butter (for glazing)
• 1 tbsp sugar (for glazing)

Steps

1. 1

   In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Season the beef cubes with salt and black pepper. Add 1 tablespoon of oil and 2 tablespoons of butter to the pot with the bacon fat.

3. 3

   Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides. Remove the beef and set aside.

4. 4

   Add the diced white onion, cut carrots, and celery to the pot. Sauté until the vegetables begin to soften and the onions become translucent.

5. 5

   Stir in the minced garlic and cook for 1 minute until fragrant.

6. 6

   Sprinkle 3 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.

7. 7

   Return the seared beef and crispy bacon to the pot.

8. 8

   Pour in the entire bottle of Burgundy or Pinot Noir, scraping the bottom of the pot to release the browned bits (fond).

9. 9

   Add the beef broth, thyme sprigs, and bay leaves. Bring the liquid to a simmer.

10. 10

    Cover the pot and cook on low heat (or in a 325°F/165°C oven) for 2.5 to 3 hours, or until the beef is fork-tender.

11. 11

    While the beef is simmering, prepare the garnish: In a separate skillet, melt 2 tablespoons of butter with 1 tablespoon of sugar. Add the pearl onions and quartered mushrooms.

12. 12

    Sauté the onions and mushrooms until they are caramelized and glazed. Set aside.

13. 13

    Once the beef is tender, stir the glazed pearl onions and mushrooms into the stew. Remove the bay leaves and thyme sprigs before serving.

Notes

The author notes that using an expensive wine like Chateau Cheval Blanc was a joke for the video and recommends using a standard Burgundy or Pinot Noir. Ensure the beef is well-seared for maximum flavor.

Nutrition per serving

• main
• beef
• stew
• French
• dinner
• slow-cooked
• comfort food