Boeuf Bourguignon (French Beef Burgundy

Don't let this lenghtly recipe deter you... this Boeuf Bourguignon recipe is worth every bit of effort. The thing is, this doesn't take any extraordinary ingredients, but how you use them will impress just about anyone. You'll want to start this a day or two before serving...depending on if you take any shortcuts. Here's what you'll need to make 5 servings:

Photo byKarina

Ingredients:

• 1 1/2 lb chuck beef, cut into 2" cubes
• 2 large carrots, cut on an angle in 2" pieces
• 16 pearl onions
• 1 bay leaf
• 3 thyme sprigs
• 1 bottle (750ml) pinot noir (I like a semi-sweet)

Browning beef:

• 3 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp pepper

Stew:

• 7 oz mushrooms, halved
• 6 oz bacon, cut in 1/2" pieces
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 6 tbsp flour
• 3 cups premium quality, low sodium beef stock
• 1/4 tsp salt
• 2 tbsp chopped parsley, optional for garnish

Marinate the Beef: Combine the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Refrigerate and let marinate for at least 12 hours and up to 24 hours. After marinating, strain the liquid into a bowl, setting aside the marinade. Separate the beef from the carrots and onions.

Reduce the Wine: Pour red wine into a saucepan and bring it to a boil over medium-high heat. Let it simmer vigorously, skimming off any impurities that surface, until it has reduced by half. Set aside.

Brown the Beef and Vegetables:

Preheat the oven to 350°F (or 320°F for fan ovens).

First, dry the beef by placing the beef on a tray lined with paper towels, spread it out, and pat it dry. Season the beef by sprinkling with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.

Next, heat 2 tablespoons of oil in a large, heavy-based, oven-safe pot over high heat. Add one-third of the beef and brown it on all sides. Remove it to a bowl and repeat with the remaining beef, adding more oil if necessary.

Add bacon to the pot and cook for about 3 minutes until golden. Transfer to the bowl with the beef. Then, add the mushrooms to the pot and cook for 5 minutes or until golden. Remove them to a separate bowl.

If needed, add a bit more oil and cook the onions for about 5 minutes until they develop golden patches. Add them to the bowl with the mushrooms.

Add butter to the pot. Once melted, add the carrots and cook for 3-4 minutes until they have golden patches. Stir in the garlic and cook for an additional minute. Then, stir in the tomato paste and cook for 2 minutes. Then stir in the flour and cook for 2 minutes.

Combine Ingredients:

Add the beef stock gradually while stirring to avoid lumps. Then add the reduced wine and mix until the flour mixture is smooth and mostly free of lumps.

Incorporate the beef, bacon, thyme, bay leaf, 1/4 teaspoon of salt, and pepper into the pot and stir well.

Slow-Cook:

Bake for 1 hour: Bring the mixture to a simmer, then cover and transfer to the oven for 1 hour. Then, remove from oven and add in the mushrooms and onions.

Cover with a lid and return to the oven for another 1½ hours, or until the beef is tender and easily falls apart.

Final Steps:

Adjust seasoning: After removing from the oven, taste the sauce and add salt if necessary.

Let it rest: If possible, let the stew sit overnight. This allows the flavors to develop further. Reheat gently on the stove before serving.

Serve: Enjoy the stew over mashed potatoes to soak up the delicious sauce!