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Beef Bourgyugnon




Source of Recipe


Kimberly


Recipe Introduction


Ina Garten doesn't give any serving recommendations for this dish. I liked it with buttered egg noodles, and it would also go well over steamed white rice. Like most stews, this one tastes even better the next day. You can make it in advance up to the point when all the components are combined in one skillet. Cool, then cover and refrigerate. To serve, reheat the beef Bourguignon over medium heat until completely heated through, about 10 to 15 minutes.



List of Ingredients




Beef Bourgyugnon



3 pound filet of beef, trimmed of fat and silverskin
Salt and pepper
4 Tbsp olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
3 cups dry red wine
4 cups beef stock
2 Tbsp tomato paste
1 sprig of fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch thick slices
3 Tbsp unsalted butter at room temperature
2 Tbsp all-purpose flour
1/2 pound mushrooms, sliced 1/4 inch thick



Recipe



Cut the filet crosswise into 1-inch-thick slices. Season with salt and pepper on both sides. In a very large, heavy bottomed pan on medium-high heat, sauté the slices of beef in batches with 3 tablespoons of olive oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter.

In the same pan, sauté the bacon on medium-low heat for 5 minutes, until crisp. Remove the bacon and set it aside on a paper towel-lined plate. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 35 to 45 minutes, until the sauce is reduced and the vegetables are cooked.

With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.

Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes until browned and tender.

Add the filet of beef slices, the mushrooms and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes.Do not overcook. Season to taste and serve immediately. (If making ahead, cool, then cover and refrigerate. Reheat over medium heat until heated through, about 15 minutes.)