Jenny Park ( http://spoonforkbacon.com ): Beef Bourguignon may seem like an intimidating dish. Perhaps one that you would have at a fancy French bistro with a glass of red wine or one that only Julia Child could tackle ... but it's actually quite simple to prepare and best of all it can be done in one pot! C'est magnifique!
Serves 5 to 6
3 tbsp (45 g) unsalted butter, divided
8 ounces (230 g) applewood smoked bacon, diced
¼ cup (30 g) all purpose flour, divided
3 lbs (1.4 kg) chuck beef, cut into 1½ inch (45 cm) cubes
2 yellow onions, diced
3 carrots, peeled and diced
2 garlic cloves, minced
2 sprigs thyme
½ cup (120 mL) brandy
3 tbsp (45mL) tomato paste
1 (750mL) bottle pinot noir
2 cups (475 mL) beef broth
1 cup (150 g) pearl onions
salt and pepper to taste
flat leaf parsley, minced
Melt 1 tablespoon (15 mL) of butter in a Dutch oven, over medium-high heat. Add bacon to pan and sauté until crispy and browned. Remove bacon from pan and set aside.
Sprinkle beef with 2 tablespoons (15 g) of flour and mix to combine. Season with salt and pepper. Sear beef in 3 batches until evenly browned, 5 to 7 minutes. Remove remaining beef from Dutch oven and set aside.
Add onions, carrots and garlic and sauté for 5 minutes. Season with salt and pepper. Stir thyme sprigs into the onion mixture and deglaze with the brandy. Cook mixture until the liquid has evaporated then stir the tomato paste into the mixture.
Add beef and bacon back to the pan and stir until coated in tomato paste. Pour wine and broth into the pan and stir; the liquid should just cover the meat.
Bring mixture to a boil then reduce the heat to medium-low, cover and simmer for 1 hour. While the stew simmers, combine the remaining butter and flour in a small bowl and mix together with a fork.
Remove lid and whisk in the flour and butter mixture until the mixture has slightly thickened. Add pearl onions, cover and simmer for an additional 30 minutes.
Remove beef bourguignon from the heat, season with salt and pepper and sprinkle with minced parsley. Serve.
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