Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon – cut into 1″ pieces
3 pounds (1360g) beef chuck – trimmed of fat and cut into 2″ cubes
1 large white onion – chopped
2 large carrots – cut into 2″ chunks
6 cloves garlic – minced
1/2 cup (60g) flour
8 sprigs thyme – tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper – to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms – quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste
Video Credits: https://www.youtube.com/watch?v=OlcMgfSW0mc
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You can use a 5 quart with this recipe NO problem..
well i just made this and to put it simply…it was the most delicious unctuous beef in red wine I have ever made. I appreciate the processes involved and it IS worth it. Thank you for a most delicious meal ever xx
My wife has now requested that this take the place of normal Christmas dinner 🤣
😂😂😂😂😂😂😂😂
Made this today for Christmas day and was a hit. Thanks Chef
What counter top burner are you using?
I like it on a bed of egg noodles…
Cook the mushrooms n onions in the bacon fat and put off to the side.