1 (4- to 5-lb) boneless chuck roast, cut into 1 1/2-inch cubes, For more upscale use primerib bones
8 slices thick-cut bacon, chopped
1 medium yellow onion, chopped
1 stalk celery, chopped
2 tbsp. tomato paste
1/4 c. all-purpose flour
1/4 cup shallots or pearl onions
2 tbsp. tomato paste
6 cloves garlic, finely chopped
3 cups beef broth
1 (750-mL) bottle red wine
4 peeled carrots, cut into 1-inch pieces
1 tsp. chopped fresh thyme
1 bay leaf
1 pound button mushrooms, stems trimmed
Mashed potatoes, to serve (or you could cube potatoes and cook in sauce
Instructions
Preheat the oven to 325°F.
Place a large Dutch oven over medium heat and add the bacon. Cook until
crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a
paper towel-lined plate, keeping the bacon drippings in the pot.
Pat the beef dry and season it with 1 1/2 teaspoons of salt and 1
teaspoon of pepper. Increase the heat to medium-high and brown the beef,
in batches, on all sides, 4 to 5 minutes per batch. Remove the meat to a
plate set aside. If there is a lot of oil left, pour off all but 2
tablespoons, reserving the rest for the mushrooms.
Add the onion and celery to the pot, and cook until the vegetables are
tender and golden, 2 to 3 minutes. Stir in the tomato paste, flour,
garlic, the remaining 1/2 teaspoon of salt, and the remaining 1/2
teaspoon of pepper, and cook for another 1 to 2 minutes. Pour in the
wine.
whisking to combine, and bring to a boil. Add the pearl onions, thyme,
bay leaf, and carrots. Return the beef and half of the bacon to the
pot. Pour in enough broth to just cover the meat and
bring to a simmer. Cover and place in the oven. Cook until the beef is
tender, 1 1/2 to 2 hours. Meanwhile in a large skillet, melt 2
tablespoons of reserved cooking fat over medium heat.
Skim off any excess fat from the top of the stew and stir in the sautéed
mushrooms. Taste for salt. Serve the stew over mashed potatoes, topped
with parsley and the remaining bacon.
Serving
Suggestions
6
Originally Submitted
10/14/2013
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