Beef Bourguignon
Main Dish
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Ingredients
- 1 stick of garlic & herb butter
- 1 container sliced Bella and white sliced mushroom
- 10-12 pearl onions, fresh or frozen
- 1tbsp Olive Oil
- ½ Pack of bacon
- 3 lbs of prime beef stew meat or brisket cut into chunks
- Seasonings:
- •S&P
- •garlic powder
- •onion powder
- •Magic Meat Seasoning
- •Badia All seasoning
- 1tbsp all purpose flour
- 1 onion diced
- ½ Bunch green onions, diced
- 3 carrots peeled and chopped
- 3 tbsp tomato paste
- 3 tbsp All purpose flour
- 2 cups Red Wine, I used a quality Pinot Noir
- 1 box of beef broth/stock (I used Kettle & Fire)
- 1 tbsp Roasted Beef bouillon, I used Better than Bouillon
- Fresh Bay Leaves
- Fresh Rosemary
- Fresh Thyme
Directions
- Need: large Dutch oven
- Oven preheat to 350
- 1. Sauté mushrooms and pearl onions in butter. Cook down and set to the side with the juice. Wipe out any juice left in pot with paper towel.
- 2. Add bacon to pot and cook down till crispy. Remove bacon with slotted spoon or tongs and set to the side on a plate with paper towels, leaving grease in pot.
- 3. Add in oil and seasoned beef and brown on all sides on medium heat. Dust lightly with 1tbsp of flour and let brown on all sides. Remove and set aside. Make sure to leave juice/gravy. Just remove the meat. Add onion, green onion and carrots to Dutch oven, sauté and let soften. Add in tomato paste and let get a rich brownish red color. Sprinkle 3tbsp flour and stir around to absorb.
- 4. Then add in your liquids. Wine, beef broth, and beef bouillon. Let come to a boil and simmer. Add back in beef and chopped bacon and top with fresh thyme, rosemary, and bay leaves (slap your bay leaves to release aroma. Cover and stick in the oven for 2 ½ hours.
- 5. Add in mushroom mix, stir up and cover back to cook for another hour or until meat is tender. Remove and let sit covered for 30 minutes before serving. Remove thyme vines and bay leaves. ENJOY!!!
- Best served over mashed potatoes!!
