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Happy Monday!Here is your post Mother’s Day one pot wonder. Your family will not regret all the time and moolah they spent on you after enjoying this dish. It’s straightforward and easy to make but will impress the masses.If you are anything like me your busy, busy, busy and with all the energy spent on work, school, and sports. I feel my family needs a good quality dinner.I love to cook and am pretty good at it, but I do find it hard to please these growing boys of mine. They love beef, and this one pot meal never seems to disappoint, even if Grayson does pick out the carrots. It is also a dish I can whip up in an hour and a half, and I find that this Beef Bourguignon is even better the next day.Today is a great day for this warm dish and all those red wine drinking ladies; this recipe takes a whole bottle…Yum, Yum!

 

Here is what your going to need

Beef Bourguignon

2 1/2 lbs. chuck beef in 1-inch cubes
8oz of real bacon or pancetta
salt
pepper
1 tbsp olive oil
One bottle of dry red wine
1 pound of carrots  cut up diagonally
1/2 a cup of cognac
2-2/1 cups of beef broth I like to use grass fed organic
Three tablespoons of all-purpose flour
Two teaspoons of fresh chopped garlic
Two yellow onions sliced
One tablespoon of tomato paste
1 lb of small pearl onions ( I use frozen)
1 lb of mushrooms, just the caps
Four tablespoons of unsalted butter
One teaspoon of fresh thyme leaves

For plating
French baguette grilled with one clove garlic, butter and parsley ( this is optional, but my family loves to soak up the gravy)

Preheat the oven to 250 degrees.
Heat the olive oil in a large Dutch oven, like my Le Creuset. Add the bacon and cook over medium heat for 8-10 minutes, occasionally stirring until the bacon is browned. Remove the bacon with a slotted spoon onto a plate lined with paper towel.

Dry the beef cubes with paper towels and sprinkle them with some salt and pepper. Then sear the meat, in single layer batches, in the hot oil. 3-5 minutes until the beef is browned on all sides. Remove the meat and add it to the bacon. Set aside.
Toss the carrots and onions with salt and pepper then into the bacon and beef fat and cook over medium heat for 10-12 minutes. Make sure you are occasionally stirring until the onions are lightly browned.Add the garlic and cook for 1 minute more.Add the cognac and ignite with a match to burn off all the alcohol.Then put the meat and bacon back into the pot with any juices that have dripped on the plate.Add the wine ( Oh, Yeah) and enough beef broth to cover the meat.Add your tomato paste and thyme.Bring this puppy to a boil then cover the pot with a tight fitting lid. Then put the Dutch oven into the oven for 1 hour and a 1/4, or until the meat and veggies are so tender, you can pierce them with a fork. Remove from the oven and place it on top of the stove.

Then you will need to combine two tablespoons of the butter and the flour with a fork and stir it into the stew. Add the frozen onions. Saute the mushrooms in the remaining two tablespoons of butter in a separate pan on medium heat for about 10 minutes.Then add them to the stew.Bring stew to a boil then lower the heat to simmer uncovered for 15 min. Season to taste.

Rub each side of your grilled french bread with a clove of garlic, butter and sprinkle with fresh parsley.

I love this dish three months out of the year. I hope you enjoy it too.

Courtney XX

 

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