Name: Beef Bourguignon (2)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons (45 ml) butter, softened; 3 tablespoons (45 ml) unbleached all-purpose flour; 2 lbs (1 kg) top sirloin steak, cut into cubes; 3 tablespoons (45 ml) olive oil; 1 large onion, chopped; 2 cloves garlic, finely chopped; 2 cups (500 ml) light red wine; 2 cups (500 ml) beef broth; 1 shallot, peeled; 1 clove; 1 bay leaf; 3 carrots, peeled and diced; Salt and pepper; 1/4 lb (115 g) bacon slices, about 1/4-inch (1/2-cm) thick, cut into small pieces; 2 tablespoons (30 ml) olive oil; 1 lb (454 g) white button mushrooms, halved or quartered depending on their size; 2 cloves garlic, chopped; 2 tablespoons (30 ml) chopped parsley

Preparation

Beef
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a small bowl, combine the butter and flour. Set aside.
- In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
- Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.
Topping
- In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.
Freezing
- Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.

Beef Bourguignon (2)

Categories

Ingredients

Beef

Topping

Preparation

Beef

Topping

Freezing

Personal Note