Beef Bourguignon like a pro but as a beginner.
Seemingly “intricate” (but really simple) meal recipes to impress.
Cooking can be intimidating for a beginner. So I’m here to show you as a home cook, inspiring chef and person in training how easy it can be to recreate classics and cook you and your loved ones special meals.
Ingredients:
* 2 1/2 – 3 lbs of chuck steak or roast- chopped in 1.5- 2 inch chunks
* 6 oz Beef or pork bacon*
* 1-2 carrots depending on size of carrot- sliced rounds
* 1 yellow onion- chopped
* 4 cloves of garlic- minced
* 1 teaspoon salt + pepper. More salt for seasoning to taste
* 2 tablespoons of flour
* 12 pearl onions- peeled *
* 2 cups of red wine*
* 3 cups of beef stock
* 2 tablespoons tomato paste
* 1 teaspoon thyme- finely chopped
* 2 Bay leaves
Pearl onions are optional. But personally I like them better in the stew
If you can find it near you, DEFINITELY get this beef bacon!! It cooks and tastes just like pork bacon. But its better for you!
Instructions:
* Prepare all ingredients beforehand and set everything aside pre measured in separate bowls- this will make it so much easier when you start cooking.
* pre heat oven at 200 degrees Fahrenheit (more cooking options below)
* Heat pot over med high heat.
* When you feel the pot comes to temperature, add the bacon. No need to add extra oil, the bacon will provide more than enough.
* Cook for a couple of minutes. Stir at least once to make sure both sides get nice and crispy. Don’t walk away from the pot, the bacon cooks fairly quick and it will over crisp if you don’t watch it.
* when bacon is perfectly crispy. Use a slotted spoon ( a spoon with slots or holes) to drain the oil without loosing the pieces of bacon.
* set the bacon aside on a paper towel so it can absorb the excess oil.
* Keep pot on flame. Don’t dump the oil thats left over, we’ll use that to cook the rest of the ingredients.
* next add in the meat. One evenly spaced out layer at a time. Cook meat in multiple batches. We want a nice seared texture to the meat so this is why we space the meat out and cook in batches.
* When all the meat has a nice brown sear to both sides, set it aside in a bowl. We’ll use a bowl because when the meat rests all the juices will collect at the bottom. Its just the easiest vessel for collecting those juices. PLEASE DO NOT DRAIN THOSE JUICES! they’ll add so much good flavor when we go to add it back to the pot.
* Now onto the carrots and onions. Add them to the pot. And cook for a couple of minutes, stirring frequently. We don’t want anything to burn. Cook until lightly brown. They don’t need to be fully cooked because they’ll continue cooking in the oven later.
* Add garlic to the pot and stir to combine. Cook for a minute.
* now add the bacon and meat along with all the accumulated juices back to the pot.
* add salt and a few cracks of fresh ground pepper. Stir to combine.
* Sprinkle all the flour over top of the meat. Then stir to coat all pieces. Let cook for a minute or two just enough to allow the flour to lightly brown.
* Add the wine. This is really important: scrape up all the brown bits at the bottom while the wine comes to a simmer. These brown bits hold so much flavor.
* When you feel all the bits at the bottom have been scraped up, leave the wine to come to simmer.
* add pearl onions. Stir
* add thyme, broth, tomato paste and bay leaves.
* let the pot come back to a simmer then cover. Turn the stove off and place pot in your preheated oven.
Cook for about 4-5 hours. I usually prepare it in the morning and leave it to cook all day until its done. That way its ready for an early dinner. If you can check it once at the half way mark. But if not it’ll be fine too.
You can serve it with buttery garlic mushrooms which is my preferred way of eating this stew.
But I’ve also had it over boiled and mashed potatoes, a crusty piece of buttered sourdough and fresh or frozen peas. All I’ve found to be delicious.
If you use frozen peas- only add them before you serve. Also be sure to put them in a strainer and run them over cool water before putting them in the pot.
ALTERNATIVE COOKING METHODS:
If you don’t want to cook this stew all day you can cook it at 350 degrees for 2-3 hours.
STOVETOP:
You can also skip oven cooking altogether and continue the cooking on your stove top for an even faster meal. Every step stays the same but when you bring everything to a simmer at the end turn the element down to low (make sure it stays at a simmer) and cook for 1 1/2 – 2 hours .
SLOW COOKER: if you have a slow cooker you can use that as well. Keep everything the same. When you bring everything to a simmer at the end transfer all the contents of pot to the slow cooker. For high heat setting cook for 6 hours. For Low heat cook for 8 hours.
Music by Mr. Jello – No Going Back –