Beef Bourguignon

This is the very best  you will ever taste…I think you will agree with me when you make it yourself.

  • 8 slices of bacon
  • 2 lbs.  beef -inside round roast, cut into bite size chunks
  • 1/4 cup olive oil
  • 4 onions, thinly sliced
  • 2 tbsp. flour
  • 1 bottle red Pinot Noir
  • 1 litre of beef  broth reduced by half in another sauce pot
  • 4 carrots cut into 1 inch pieces
  • 2 tbsp. tomato sauce
  • 1 garlic clove
  • 1 bouquet garni
  • bag of  pearl onions (blanched and peeled)
  • a little chopped flat parsley
  • salt and pepper

Cut the bacon in short narrow strips and in a large, heavy bottomed pot, fry until crisp. Remove bacon and bring fat to high heat. Season the meat with salt and pepper. Add the meat in batches NOT all at once, and sear on all sides until it is well browned (not grey). If you dump too much meat all at once,  it becomes too crowded and you won’t get the same colour.

Sear the meat, a little at a time, removing it and setting aside at it finishes. When all the meat is done, add the sliced onions to the pot.  Lower the heat to medium high and cook until the onions are soft and a golden brown (about 9-10 minutes). Sprinkle the flour and add the tomato paste and continue cooking for another 4 minutes, stirring it occasionally.  Add the wine and the broth. With a wooden spoon, scrape the bottom of the pot and loosen the good ‘bits’.  Bring to a boil.

Return the meat to the pot but first remove the onions from the broth and discard. Add the carrots, garlic and bouquet garni. Bring to a boil and reduce to a gentle simmer and cook for another 2 hours or until the meat is really tender (breaks with a fork).

**Note: This is important….the liquid should be one-third more than the meat. You may have to thicken it a little with corn starch or add water, depending on the consistency you desire.

Check this every 15 minutes, stirring to scrape the bottom of the pot and making sure it is not sticking or burning. Skim off any foam or ‘scum’ off the top. When done, remove the bouquet garni, add the chopped parsley and pearl onions. Let cool completely and refrigerate over night.

Next day, while steaming baby potatoes, re-heat the meat dish so it is hot, add some fresh baked dinner rolls (to sop up the gravy). Add a few friends , a fresh colourful crab salad (on this site), a bottle of Pinot Noir and Voila! a successful party. Enjoy!



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