Beef Bourgenioun

Did this recipe and picture we saw on Instagram ever look delicious!  It is a Julia Child recipe that was recreated by Cafe Delights.  So I gathered all the ingredients and prepared it one Sunday afternoon as the snow was falling outside.  The smell was wonderful as it cooked all afternoon.  We served this over rice and I would suggest large bowls as it is very juicy.  A great weekend dinner on these lingering cold nights. 

Ingredients

1 tablespoons extra-virgin olive oil

6 ounces (170g) bacon, roughly chopped

3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks

1 large carrot sliced 1/2-inch thick

1 large white onion, diced

6 cloves garlic, minced (divided)

1 pinch coarse salt and freshly ground pepper

2 tablespoons flour

12 small pearl onions (optional)

3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine

2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

2 tablespoons tomato paste

1 beef bullion cube, crushed

1 teaspoon fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped (divided)

2 bay leaves

2 tablespoons butter

1 pound fresh small white or brown mushrooms, quartered

Stove Top Beef Bourguignon directions:

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.


Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.


In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.


In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

Garnish with parsley and serve with mashed potatoes, rice or noodles.