Beef Bourguinon

Chef

Sumit

INGREDIENTS

Makes 10 portions.

15 mL Olive Oil

150 g Bacon, raw, chopped

1.5 kg (3 lbs) Beef Brisket, fat trimmed, cut into bite size cubes.

1 Carrot, peeled, thick sliced

1 medium White Onion, diced

40 g Garlic, minced, divided

5 mL (1 tsp) Salt

2 mL (1/2 Tsp) Black Pepper, ground

30 mL (2 Tbsp) All Purpose Flour

250 mL (1 cup) Pearl Onions, peeled, fresh or frozen

500 mL (2 cups) Red Wine

750 mL (3 cups) Beef Stock

30 mL (2 Tbsp) Tomato Paste

1 Beef Bouillon Cube

10 mL (2 Tsp) Thyme, Fresh, chopped

2 Bay Leaves

500 g (1 lb) Button Mushrooms, fresh, quartered

30 mL (2 Tbsp) Butter

METHOD

    1. In a large Dutch oven or heavy based pot, add oil and sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
    2. Pat beef dry with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
    3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened (about 3 minutes), then add minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot. Season with salt and ground black pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
    4. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, beef bouillon cubes and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
    5. In the last 10 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan. When the foam subsides, add the remaining garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter.
    6. Stir in browned mushrooms to the beef pot, let simmer for an additional 3 to 5 minutes. Stir occasionally.
    7. To serve, garnish with parsley. Serve with potatoes, rice or noodles and vegetable of choice.