Beef Bourguignon (The Best)
Beef Bourguignon (The Best)
Ingredients
- 3 tbsp butter, softened
- 3 tbsp unbleached all-purpose flour
- 5 oz (140 g) salted pork, rind removed and diced
- 2.5 lb (1.1 kg) chuck roast or boneless beef blade roast, cubed
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped
- 1 carrot, diced
- 2 garlic cloves, chopped
- 3 tbsp (45 ml) brandy
- 2 cups (500 ml) red wine
- 2 cups (500 ml) low-sodium beef broth
- 1 sprig fresh thyme
- 1 bay leaf
- ½ lb (225 g) white button mushrooms, halved
- 6 oz (170 g) small pearl onions, blanched and peeled
- 3 tbsp butter
- 2 tbsp fresh parsley, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a small bowl, combine the butter and flour. Set aside.
- In a small pot of boiling water, blanch the salted pork for 5 minutes to remove some of the salt. Drain. Set aside on paper towel.
- In a Dutch oven or large ovenproof pot over medium-high heat, brown half the meat at a time in the oil. Set aside on a plate. Remove any excess fat, leaving 1 tbsp (15 ml) of fat in the pot.
- In the same Dutch oven or pot, brown the onion, carrot and salted pork in the warm fat. Add the garlic and cook for 1 minute while stirring. Add the brandy and reduce until almost dry. Add the wine and reduce by half. Whisk in the broth and the butter-flour mixture, whisking constantly. Bring to a boil. Add the meat, thyme and bay leaf. Cover and bake for 1 hour.
Beef Bourguignon (The Best)