3 c good quality red, French wine, such as burgandy/Rhone
2T tomato paste
2 large cloves garlic, minced
2 tsp. fresh rosemary, finely minced
2 tsp. fresh thyme leaves, minced
2T butter
8 oz small to medium size button or cremini mushrooms, wiped clean, stems removed and caps halved
2T tapioca, potato or corn starch
8 oz frozen pearl onions
Instructions
Heat 1T olive oil in a large dutch oven or stock pot over medium heat. Add chopped bacon and
saute until lightly brown, about 5 minutes. Remove bacon with slotted spoon to a large bowl or
plate and leave bacon fat and oil in pot.
Pat beef pieces dry with paper towels, then sprinkle with 1 tsp. salt and 1 tsp. Sear the beef in
batches in a single layer in the oil and fat left in pan, searing until brown on all sides and then
removing each batch to same bowl as bacon (each batch should sear for about 3 - 5 minutes).
Add additional oil to pot and add carrot chunks and chopped yellow onion. Season with 1 tsp.
salt and 1 tsp. pepper and saute over medium heat until lightly golden (about 5 minutes). Add
Cognac and turn up heat to high to allow alcohol to burn off for about 3 - 5 min.
Add bacon and beef with juices back into pot, reduce heat to medium high and add beef broth,
wine, tomato paste, garlic, rosemary and thyme. Stir to combine. Cover pot and bring to boil.
Remove pot from burner and place in 275F oven for about 1 hour.
Remove pot from oven - beef and vegetables should be fork-tender. Place pot, covered, back on
stovetop over medium heat and continue to simmer.
While pot simmers, in small saute pan, add 2T butter and sliced mushroom caps. Saute over
medium-high until lightly browned. Turn off burner and sprinkle with tapioca/potato, corn
starch, and mix well into mushrooms, adding a bit of beef stock or water if needed for moisture.
Add mushroom/starch mixture to pot, stirring well. Add in frozen pearl onions, then continue to
simmer over medium low heat, covered, for 10 minutes.
Taste to see if additional salt is needed.
Serving
Suggestions
Serve stew over egg noddles and garnish with fresh parsley if desired.
Originally Submitted
11/28/2016
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