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.
Ingredients
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
Preparation
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.