Скачать или смотреть Beef Bourguignon (French Beef Stew)

Beef Bourguignon is slow cooked Chuck Roast stew. This version is very similar to Julia Child's with a slight difference in the onions and beef stock.

Ingredients
1-2 T Light Olive Oil
3-4lbs beef (chuck steak, roast or stewing beef) cut into 2-inch chunks*
1 large or enough small carrots to satisfy the fam
12 pearl onions**
3-4 cloves garlic, minced
3 cups Red Wine
3 cups beef stock
2T tomato paste
1-2t thyme
2 bay leaves
8oz-1lb fresh mushrooms, quartered
6T butter, divided

Beurre Manie
3T flour
1T butter

Instructions
Preheat oven to 325°.

Add 1-2T oil to a large skillet over medium-high heat. Pat beef dry with paper towel; sear in batches in hot oil until browned on all sides. Remove to a large stock pot. Drain any leftover fat but reserve the bits that remain in the skillet. Add 3 cups red wine to large skillet, scraping to remove the leftover bits. Once bits are scraped, carefully add to the stock pot; along with the 3 cups of beef stock and tomato paste.

Cover, transfer to the lower part of the oven and simmer for 3 hours, or until the meat is fall apart tender.

In a medium skillet, add 2T butter over medium heat. Quarter mushrooms and sauté until golden brown. Remove to a small bowl. Add another 2T butter and sauté onions and minced garlic. Remove to the bowl with the mushrooms; set aside. In the remaining butter, sauté carrots, then add to the stock pot to continue cooking with beef.

Mix the Beurre Manie together in a small bowl

Place a colander over a large pot (a spider or slotted spoon work as well). Carefully empty contents into the colander or remove the beef from the stock pot with slotted spoon. Add the buerre manie over medium heat and whisk until thoroughly combined.

Return the beef back into the stock pot along with the onions and mushrooms. Add the salt and pepper to taste; adjust seasonings as needed.

Sauce should be thick enough to coat the back of a spoon, lightly. If sauce is too thin; make a slurry (1 part cold water and 1 part flour), combine thoroughly and drizzle into pot. If sauce is too thick, add a few tablespoons of stock.

Serve immediately with potatoes, rice or noodles.

Serving the following day, remove from the refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer for about 10 minutes.

*Beef Chuck Roast will become very tender but will not become stringy like most roasts

**Pearl onions are traditional to this recipe, if you have them, great! Yellow onions cut into large chunks works just as well