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Boeuf Bourguignon

by Livestrong_Recipes  |  Feb 8, 2017

Boeuf Bourguignon
  1. PREP
  2. 30 m
  • COOK
  • 04 m
  • TOTAL
  • 34 m

This recipe relies on beef chuck, a flavorful and tender piece of shoulder meat that should be eaten in moderation because of its high fat content. For a healthier dish, cut down on the beef, up the accompanying carrots, onions and mushrooms and enjoy a rich, delicious meal that’s just as filling.

INGREDIENTS

SERVES 2

  • 1 lb raw beef chuck
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1 tsp Better for Bread Flour
  • 1 sec Vegetable Oil Cooking Spray
  • 4 cups Beef Broth
  • 2 cups red wine
  • 3 clove garlic
  • 1 tbsp Tomato Paste
  • 1 1/4 tbsp Thyme, fresh
  • 1 tbsp Bay Leaf
  • 6 medium Button Mushrooms
  • 8 White Pearl Onions
  • 1/2 cup Baby Carrots
  • 2 tbsp Parsley, Raw

DIRECTIONS

1 Pat dry cubed chuck, season all sides with salt and pepper, then use a sieve to lightly dust with flour.
2 Warm a Dutch oven or large pot over medium-high heat. Once hot, spray or lightly grease bottom with vegetable oil (if your slow-cooker has a sauté setting, you can use that). Sear each side of each piece of meat for 2 minutes.
3 Add 3 cups beef broth, red wine, 2 cloves minced garlic, tomato paste, tablespoon thyme and bay leaves, cover and cook on a low simmer for 3 hours.
4 Meanwhile, warm another large pot on medium-high heat and spray or lightly grease the bottom. Once hot, add mushrooms, cippolini onions, carrots, salt and pepper. Sear all sides, cooking about 2 minutes each. (You may find it easier to evenly cook everything separately.)
5 Once the mushrooms and vegetables are all cooked, add 1 cup beef broth, ¼ teaspoon fresh, 1 minced garlic clove thyme leaves, cover and simmer on low for a half hour. Reserve until the beef has finished cooking.
6 After 3 hours has passed, add potatoes to beef and cook one more hour.
7 Gently remove, cover and reserve beef and potatoes.
8 Warm the mushroom and vegetables in their braising liquid on a low simmer.
9 Pour beef braising liquid through a sieve and discard bay leaves and any herbs caught in it. If the remaining liquid is not thick, reduce it over medium heat until you can draw a clear line through it on the back of a spoon.
10 To serve, divide and layer the mushrooms, onions and carrots in the bottom of two shallow bowls or lipped plates and drizzle to cover with sauce.
11 Top each with a half-portion of meat, add potatoes, cover with sauce, garnish with chopped parsley and serve.
12 PC: Arthur Bovino