Recipe of Award-winning Beef Stew (Boeuf Bourguignon)

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, beef stew (boeuf bourguignon). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Beef Stew (Boeuf Bourguignon) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Beef Stew (Boeuf Bourguignon) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Beef Stew (Boeuf Bourguignon):

1. Get hickory smoked bacon, chopped
2. Take chuck beef cup into 1" cubes
3. Prepare carrots cubed
4. Take yellow onions chopped
5. Take garlic, chopped
6. Get red wine
7. Make ready beef stock
8. Take tomato paste
9. Take thyme
10. Prepare butter
11. Prepare flour
12. Prepare pearl onions whole
13. Prepare mushrooms sliced thickly
14. Make ready bay leaves
15. Get salt
16. Make ready pepper
17. Get parsley for garnish

Steps to make Beef Stew (Boeuf Bourguignon):

1. Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
2. Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
3. If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
4. Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
5. Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
6. Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.

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