Welcome, this beef bourguignon! It’s thick, rich, and beefy – just what you want in a stew. (masarap ito! ) in english delicious... I made it for an ongoing rotating dinner that we have going on with my past events. , usually something that’s impressive/out of our comfort zone. I guess I kind of cop out a little bit because I’m always leaving it to the last minute. I really have to up my cooking game! Any impressive dishes that you guys have up your sleeves?
It took me forever to decide to make beef bourguignon, mostly because I thought it wasn’t impressive enough. But, the truth is, sometimes you don’t want impressive . Sometimes you just want a rib-sticking big bowl of stew.
Being said that let's get started.
Bourguignon:
6 slices bacon, diced
3 pound eye of round or chuck
1 onion, chopped
1 head garlic, peeled
1 bottle red wine (choose something from Burgundy!)
2 cups low sodium beef broth
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon tomato paste
1 sprig of cherry tomato
4-6 stems fresh thyme
3 bay leaves
salt and freshly ground pepper to taste
Vegetables:
1-2 tablespoons butter
1 bag pearl onions, peeled
2 large carrots, cut into 1 inch pieces
10 ounces mushrooms
Roux:
3 tablespoons butter 3 tablespoons flour
Fry the bacon in a dutch oven over medium heat until cooked. Remove with a slotted spoon, leaving a bit of bacon fat in the pan. Slice the eye of round or chuck into three thick steaks. Season the steaks on both sides with salt and freshly ground pepper. In batches, if needed, sear the beef, over medium-high heat until well browned on both sides, about 10 minutes. Remove and set aside. Add the chopped onions and garlic cloves cook, over medium-high until golden, adding oil if needed. Add the wine and bring to a boil, scraping and deglazing the pan. Add the beef broth, soy sauce, fish sauce, cherry tomato and tomato paste. Add the bay leaves & thyme. Cut the beef into 1.5-2 inch chunks and add it, with the bacon, back into the dutch oven. Bring to gentle simmer and cook covered, stirring occasionally for 2-3 hours, or until the meat is tender. When there’s 30 minutes left for the beef, prepare the vegetables. Heat up the butter over medium-high heat in a large sauce pan. When hot, add the pearl onions and brown slightly. Add the mushrooms and carrots. Cook until golden brown and set aside. Make a roux by melting the butter in a small pot over medium heat. Whisk in the flour and cook, whisking until brown and rich. Whisk the roux into the stew. Add in the vegetables and bring to simmer on the stove, until the vegetables are tender, about 10 minutes. Season with salt and pepper to taste and enjoy hot!
