Monday, December 7, 2015

Boeuf Bourguignon

3 lb boneless beef cross rib pot roasts
1/2 cup flour + salt and pepper
1/2 pound sliced bacon, chopped
3 tbsp vegetable oil
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 bottle red wine, (or substitute 500ml can of Guinness)
2-3 cups beef broth
2 tsp Worcestershire sauce
2 tbsp tomato paste
2 tsp dried parsley
2 tsp dried thyme
2 bay leaves
2 tbsp butter
3 cups brown and white mushrooms
2 tbsp (30 mL) minced fresh parsley

Trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside. Dredge in flour/salt/pepper mixture in ziplock bag.

In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate. Drain fat from pan. Add 1 tbsp (15 mL) of the oil to pan; brown beef, in batches and adding remaining oil as necessary. Transfer to bowl. Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Add wine and broth. Bring to boil, scraping up any brown bits. Add beef, Worcestershire sauce, parsley, thyme and bay leaves. Cover and braise in 325°F (160°C) oven, 2-1/2 to 3 hours adding extra broth if needed.

Fry mushrooms and butter until browned and add to beef mixture 30 minutes before serving along with the bacon bits.

Sprinkle with parsley before serving. Serve with garlic mashed potatoes and roasted vegetables (asparagus, peppers).

Substitute ground beef to make base for Shepherds Pie. Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢

Original Recipe:

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