Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Beef Bourguignon
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- Level: Intermediate
- Total: 3 hr 40 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 664
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 60 g
- Cholesterol
- 172 mg
- Sodium
- 1636 mg
- Level: Intermediate
- Total: 3 hr 40 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 664
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 60 g
- Cholesterol
- 172 mg
- Sodium
- 1636 mg
Ingredients
Directions
Special equipment:
2 large pieces of cheesecloth and kitchen twine- Preheat the oven to 300 degrees F.
- In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot. Season the beef with salt and pepper. Working in batches, place the beef in the pot in a single layer, sear until dark brown on all sides and remove to a plate. Reserve the fat in the pot.
- Place the pot over medium heat and whisk the flour into the reserved fat. Slowly whisk in the beef broth and bring to a simmer, stirring frequently, until thickened, 3 to 5 minutes. Return the beef and bacon to the pot.
- Cut 2 large pieces of cheesecloth and lay them on a clean work surface to form a cross. Pile the onion, carrots, garlic cloves, thyme, bay leaves, peppercorns and 10 parsley sprigs in the center. Gather the ends together to form a bundle and tie closed with kitchen twine. Place in the pot.
- Add the wine and tomato paste to the pot, cover and transfer to the oven. Cook until the beef is tender, about 2 1/2 hours. Remove and discard the cheesecloth bundle. Remove the beef to a plate. Bring the remaining liquid in the pot to a boil and cook until reduced by half, about 10 minutes. Reduce the heat to low and return the beef to the pot. Add the pearl onions.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until browned, about 5 minutes. Transfer to the pot. Garnish with the chopped parsley and serve.
