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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2004
- 1 pkg (14 g) dried porcini mushroom
- 3 lbs boneless beef cross rib pot roasts
- 4 oz thickly sliced bacon chopped
- 3 tablespoons vegetable oil
- 1 onion chopped
- 1 carrots chopped
- 2 cloves garlic minced
- 1/2 teaspoon each salt and pepper
- 1/3 cup all-purpose flour
- 1 bottle (750 ml) red wine (such as Pinot Noir or Merlot)
- 1 1/2 cup beef broth
- 3 fresh parsley
- 2 fresh thyme
- 2 bay leaves
- 1 pkg (10 oz/284 g) pearl onion
- 1 tablespoon butter
- 3 cups button mushrooms
- 2 tablespoons brandy
- 2 tablespoons minced fresh parsley
MethodClick 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.
Nutritional facts Per serving: about
- Sodium 489 mg
- Protein 40 g
- Calories 405.0
- Total fat 20 g
- Cholesterol 93 mg
- Saturated fat 6 g
- Total carbohydrate 13 g
- Iron 31.0
- Fibre 0.0
- Folate 16.0
- Sodium 0.0
- Sugars 0.0
- Calcium 4.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 30.0
- Vitamin C 7.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0