Boeuf Bourguignon: A Fancy French Beef Stew

1 Feb

Here in the Northeast we are in a deep freeze and waiting on another snow storm, so what can I make that is hearty and warming? Beef stew but not just any beef stew, a French stew that is quite easy and very delicious. My husband actually said it was amazing!

Getting prepared...

Getting prepared…

Here’s what you’ll need:

Light olive oil

3 lbs Stew meat, cubed and trimmed

1 lb Carrots, peeled and cut into coins

2 Yellow onions, thinly sliced

10 Cloves of chopped garlic

1/2 Cup Cognac

2 Cups good quality dry red wine

2 1/2 to 3 Cups beef broth

2 TB tomato paste

1 tsp Dried thyme

4 TB Room temp butter

3 TB Flour

1 lb Whole, frozen pearl onions

1 lb Fresh button mushrooms, thickly sliced

3 Bay leaves

Kosher salt

Freshly ground pepper

Chopped fresh parsley

Directions:

Using paper towels, dry the beef cubes thoroughly and sprinkle with evenly with salt and pepper. Heat 2 TB olive oil in a large Dutch oven over medium heat and sear the beef cubes in a single layer, working in batches until they are browned on all sides. Do not crowd the cubes, give them room to cook properly. Set seared cubes aside.

Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper to the Dutch oven and sauté for about 5 minutes until onions are browned. You may need to add more oil. Once the onions are nicely browned, add the cognac to deglaze the pan and cook another 10 minutes on medium.

Add beef back to the Dutch oven with the juices. Add wine and enough beef broth to almost cover the meat. Add tomato paste, thyme and bay leaves. Bring to a simmer, stir occasionally. Once liquid starts to simmer slightly, cover with lid and cook on low for about 1.5 to 2 hours or until meat is tender when pierced with a fork.

Now, mix the 2 TB butter with the 3 TB of flour in a small bowl, set aside. Saute mushrooms with butter just until mushrooms become soft.

Add the mushrooms, pearl onions, and the flour/butter mixture to the stew. Bring the stew to a boil then reduce to a simmer. Cover and cook for another 30 minutes. Remove bay leaves, add salt and pepper if needed.

Garnish with fresh parsley, serve with crusty French bread, egg noodles or mashed potatoes and of course a nice red wine!

The finished product with mashed potatoes! Bon Appetit!

The finished product with mashed potatoes! Bon Appetit!

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One Response to “Boeuf Bourguignon: A Fancy French Beef Stew”

  1. Bernice February 1, 2015 at 10:32 pm #

    Looks delicious on these cold winter days!!

    Like

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