Boeuf Bourguignon

By The Canadian Living Test Kitchen

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Boeuf Bourguignon
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	405405 cal
pro	40 g40g pro
total fat	20 g20g total fat
sat. fat	6 g6g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	93 mg93mg chol
sodium	489 mg489mg sodium
% RDI:	-
calcium	44 calcium
iron	3131 iron
vit A	3030 vit A
vit C	77 vit C
folate	1616 folate

More great recipes from this menu:

Epi de Ble

The secret to meltingly tender beef is all in the right cut: a well-marbled cross-rib pot roast. Bourguignon means as prepared in Burgundy, a district synonymous with Pinot Noir wine. So it makes sense to use a Burgundy or New World Pinot Noir both for braising and serving.

Ingredients

1 pkg (14 g) dried porcini mushrooms 1 1pkg (14 g) pkg (14 g)dried porcini mushroomdried porcini mushrooms
3 3lb lbboneless beef cross rib pot roastboneless beef cross rib pot roasts
4 oz thickly sliced bacon , chopped4 4oz ozthickly sliced bacon, chopped
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
1 large carrot , chopped1 1large carrotcarrots, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1 1bottle (750 mL) bottle (750 mL)red wine, (such as Pinot Noir or Merlot)
1-1/2 cups beef broth 1-1/2 1-1/2cups cupsbeef broth
3 sprigs fresh parsley 3 3sprigs fresh parsley
2 sprigs fresh thyme 2 2sprigs fresh thyme
2 bay leaves 2 2bay leafbay leaves
1 pkg (10 oz/284 g) pearl onions 1 1pkg (10 oz/284 g) pkg (10 oz/284 g)pearl onionpearl onions
1 tbsp butter 1 1tbsp tbspbutter
3 cups button mushrooms 3 3cups cupsbutton mushroombutton mushrooms
2 tbsp brandy 2 2tbsp tbspbrandy
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

Click here to see step-by-step instructions with photographs.

Soak dried mushrooms in 1/2 cup (125 mL) hot water for 30 minutes.

Meanwhile, trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside.

In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate. Drain fat from pan.

Add 1 tbsp (15 mL) of the oil to pan; brown beef, in 3 batches and adding remaining oil as necessary. Transfer to bowl. Drain fat from pan.

Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Reserving soaking liquid, remove mushrooms and chop; add to pan along with soaking liquid, wine and broth. Bring to boil, scraping up any brown bits. Tie parsley, thyme and bay leaves together with string. Add to pan along with bacon, beef and any juices. Cover and braise in 325°F (160°C) oven until meat is fork-tender, 2-1/2 to 3 hours.

Meanwhile, in pot of boiling water, boil pearl onions for 3 minutes; drain and chill in cold water. Peel and trim, leaving root ends intact. In skillet, melt butter over medium heat; brown pearl onions, about 5 minutes. With slotted spoon, transfer to bowl.

Add mushrooms to skillet; fry until browned, about 5 minutes.

With slotted spoon, remove beef to separate bowl. Add pearl onions, mushrooms and brandy to liquid in Dutch oven; bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until thickened and onions are tender, about 25 minutes. Discard herbs. Return beef to pan and heat through. Sprinkle with parsley.

Additional information : Slow-Cooker Boeuf Bourguignon:
Reduce wine to 1-1/2 cups (375 mL) and beef stock to 1/2 cup (125 mL). Omit flour. Follow recipe except put everything (including browned pearl onions) in slow cooker instead of Dutch oven. Cover and cook on low for 8 to 10 hours or until beef is fork-tender. Add browned mushrooms and brandy. Whisk flour with 1/2 cup (125 mL) water and add to slow cooker; cover and cook on high heat for 15 minutes or until thickened.

Source : Canadian Living Magazine: December 2004