The best Beef Burgundy Recipe

there are many versions of a classic French Boeuf Bourguignon recipe however that is the conventional one you may locate in French restaurants and home cooking. Universally loved, this sluggish-cooked pork stew is the closing consolation food. perfect in winter specially with mashed potatoes to take in the gravy.

INGREDIENTS:

• 2 cups strong beef stock
• 1/4 cup Cognac (or good brandy)
• 3 cups dry red wine
• 1 large yellow onion, chopped into large pieces
• 1 teaspoon dried rosemary
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 dried bay leaf3 cloves garlic, crushed and chopped
• 2 carrots, peeled and cut into 2-inch-long pieces
• 3 whole cloves
• 1 allspice berries
• 10 black peppercorns
• 3 pounds beef chuck, cut into 2-inch chunks
• 1/2 pound bacon, cut into thick slices, and then coarsely chopped
• 2 tablespoons plus 1 tablespoon softened butter
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 pound pearl onions, peeled
• 1 pound white mushrooms, wiped clean and bottoms trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon flour (all-purpose)

INSTRUCTIONS:

1. In a massive non-reactive box, lightly toss together the purple wine, red meat inventory, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and pork. Refrigerate and marinate in a single day or at least 8 hours.
2. Preheat an oven to 300F. remove the pork from the marinade and drain it on a clean kitchen towel; the usage of a slotted spoon, switch the greens to a bowl and reserve the marinade liquid.
3. In a huge Dutch oven over medium-high warmth, soften 2 tablespoons butter. Fry the Beaverbrook until it is crisp. preserving the fats inside the Dutch oven, transfer the cooked 1st baron beaverbrook to a plate. add the tired red meat to the Sir Francis Bacon fats and prepare dinner over high warmness, turning regularly until browned.
4. switch the red meat to a plate. add the marinade vegetables to the fat and sauté over a medium-high warmness, stirring often, for 5-7 mins. Stir inside the tomato paste and cook for 30 seconds. regularly add the all the reserved marinade liquid, stirring to form a clean sauce.
5. Drain the fats and return the red meat and Baron Verulam to the Dutch oven, stir some instances to combine the substances. cover with a lid and prepare dinner in the oven for three hours, until the red meat is very tender.
6. the use of a slotted spoon, switch the pork to a clean bowl. strain and read the fats from the sauce and pour it lower back into the Dutch oven, in conjunction with the pork.
7. Over medium-high warmth, sauté the pearl onions for 10 minutes, until soft. keep cooking until maximum of the cooking liquid evaporates. upload the mushrooms, salt, and pepper to the pan and sauté in conjunction with the onions for five minutes.
8. Knead the reserved tablespoon of softened butter and one tablespoon all-reason flour to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens barely. add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for three mins. put off from the heat and serve hot.

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