Beef Bourguignon: A French Classic
Un-Wine'd host Tassie Pippert shows viewers how to prepare Beef Bourguignon, a French classic made with tender chunks of beef chuck, bacon, and vegetables braised in red wine.
- 1 tablespoons extra-virgin olive oil
- 2 T. butter
- 6 slices bacon, roughly chopped
- 3 pounds tenderloin of beef, cut into 1½ to 2 inch cubes
- 1 large carrot sliced in ½ inch slices
- 1 large white onion, cut in medium dice
- 4 cloves garlic, sliced
- ½ t. salt
- ¼ t. coarse black pepper
- 4 ounces tomato paste
- 2 tablespoons flour
- 3 cups dry red wine
- 2 cups strong beef stock
- 1 teaspoon fresh thyme, finely chopped
- 1 pound button mushrooms (optional)
- 2 tablespoons fresh parsley, finely chopped
- In a dutch oven, melt the butter in the oil over medium heat.
- Add the bacon and saute until bacon is crispy. Remove bacon and hold.
- Blot the beef with paper towels to dry well and add a few pieces at a time to the pan.
- Brown on all sides and remove the beef. At this point the beef should still be fairly rare.
- Place the carrot and onion in the pan and saute until slightly tender.
- Add the garlic. Continue to saute for three to 4 minutes.
- Season with salt and pepper.
- Add the tomato paste and cook for 5 minutes to allow the tomato paste to crystalize on the bottom of the pan. This adds depth to the stew.
- Stir in the flour and cook for five minutes stirring occasionally.
- Add the red wine and stock.
- Return the beef and bacon to the pan and stir in the thyme.
- Add the mushrooms.
- Simmer for approximately 45 minutes or until the beef has cooked through.
- Stir in the parsley just before serving.
Serves 6 - 8
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