The recipe of this classic French stew was adapted from
Julia child, but we tweaked it to make it easier to prepare
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| Beef Bourguignon |
Serves 4 to 6 Prep Time 20 minutes
Cooking Time 45 minutes
Beef Bourguignon ingredients: 3 tablespoons olive oil. 1/4
kilo meat, diced. 1/2 kilo sirloin, sliced into 2-inch cubes. 1 medium-sized carrot
peeled and roughly chopped. 1 large white onion peeled and roughly chopped. 3
tablespoons all-purpose flour. 2 and 1/2 Bordeaux or Chianti. 3 cups beef
stock. 1/2 tablespoon tomato paste. 3 cloves garlic, crushed. 1/2 teaspoon
dried thyme. 1 bay leaf. salt and pepper, to taste
Ingredients for the braised onion: 3 tablespoons unsalted
butter. 3 tablespoons olive oil. 2 dozen white pearl onions, peeled. 1/3 cup
beef stock. salt and pepper, to taste. 1 bay leaf
Ingredients for the mushrooms: 2 tablespoons unsalted
butter. 2 tablespoons olive oil. 500 grams fresh button mushrooms, sliced in
half. 1/2 cup green and black olives, drained and halved. Crusty bread, to
serve
Beef Bourguignon recipe: 1- Heat olive oil in a large pot
over medium heat. Add meat and cook just until browned. Transfer to a plate
using a slotted spoon. 2- Still using the same pot, add cubed sirloin and cook
just until the sides are browned. Transfer to a plate. 3- In the same pot, sauté
carrots and onions just until tender. Add flour and sauté for another 2
minutes. Pour off any excess fat. 4- Add meat, sirloin, stock, tomato paste,
garlic, thyme, and bay leaf. Stir until combined. Simmer over medium heat for
20 minutes or until beef is tender. 5- Meanwhile, make the braised onion: Melt
butter and olive oil in a large skillet. Add onion and sauté for 10 minutes or
until golden brown in color. Pour in stock; season with salt and pepper. Add
bay leaf and parsley. Cover skillet and allow mixture to simmer for 25 minutes
or just until liquid has mostly evaporated. 6- Cook the mushrooms: Melt butter
and olive oil in a saucepan over medium- high heat. Add mushrooms sauté until
slightly browned. Remove from heat and set aside. 7- Finish the stew: Drain
beef and meat over a sieve. Set aside. Discard vegetables and herbs. Reserve
the liquid. 8- Simmer reserved liquid for 5 minutes or until liquid is thick
enough to coat the back of a spoon. Season with salt and pepper. 9- In another
pot, combine beef, meat, onions, olives and mushrooms, Pour reduced liquid
over meat and vegetables. Reheat just before serving. Serve with crusty bread,
if desired
