Classic Beef Stew Bourguignon
A traditional French beef stew cooked to perfection with a rich and savory flavor profile.
Ingredients
| 3 | boneless chuck, cut into 1-2 inch cubes, trimmed and coated with black pepper |
|---|---|
| ¾ | pound slab bacon, cut into 1 inch pieces |
| 3 | Vidalia onions, large dice |
| 4 | medium fresh carrots, diagonal cut pieces, about 3-4 inches (thicker carrots halved first) |
| 1 | bud (about 12 cloves) garlic, sliced thin |
| 2-3 cups red wine (Coppola Merlot) | |
| 1 | cup no salt-added beef broth |
| 2 | tablespoons butter |
| 3 | tablespoons arrowroot |
| 1 | tablespoon rosemary leaves |
| 1 | tablespoon thyme leaves |
| 4 | tablespoons black pepper |
| 3 | tablespoons Tahini |
| 2-3 cups water |
Instructions
| 1. | Begin by adding the slab bacon to a cold Dutch Oven on the stovetop. Heat over medium heat until the bacon turns crispy. Use a slotted spoon to remove the bacon and set it aside. |
|---|---|
| 2. | Increase the heat to medium-high. Add half of the prepared beef into the hot bacon fat in a single layer. Dust generously with black pepper, cover, and cook for 5-7 minutes. Then, toss and continue cooking for another 5-7 minutes until a good sear forms on the meat. Transfer the seared beef to the bowl with the bacon and repeat the process with the remaining beef. |
| 3. | Pour off the excess fat and pepper, then wipe down the pot. Lower the heat to medium and add a drizzle of extra virgin olive oil (EVOO). |
| 4. | Slowly caramelize the Vidalia onions in EVOO over medium heat until they turn pasty and nicely browned. Take your time and do not overheat the onions. |
| 5. | Preheat the oven to 300°F (150°C). |
| 6. | Once the onions are caramelized, create a space in the center of the pot and add in the butter followed by the sliced garlic. Heat and stir for a minute or two. |
| 7. | Add the diced fresh carrots and cook for another minute or two. |
| 8. | Incorporate the arrowroot, rosemary, thyme, and Tahini into the pot. Stir thoroughly while heating. Pour in 2 cups of red wine and simmer to remove the alcohol content. |
| 9. | Add the seared meats, beef broth, and water. Mix well, cover the pot, and transfer it to the preheated oven. Let it cook for 2 hours, remembering to stir after the first hour. |
| 10. | If the liquid level reduces significantly, add more wine and water. Cook uncovered for an additional hour. |
| 11. | Serve this classic beef stew bourguignon as is and enjoy! |
Published on Jul 19, 2024 by Luminița