Beef Bourguignon
Classic Beef Bourguignon is simple to prepare and makes a great meal for Sunday dinner or for when company’s coming. Simply prepare everything ahead of time in your Emile Henry stew pot, and let the hearty aromas tease your senses. Try our favourite Beef Bourguignon recipe and let us know what you think.
- 3 tablespoons olive oil
- 2 strips bacon, cut into l-inch pieces
- 2 pounds sirloin steak, cut into 1" cubes
- Salt and freshly ground black pepper to taste
- 12 small white onions, peeled, whole (cut in half, if desired)
- 1 clove garlic, crushed
- 2 tablespoons all-purpose flour
- 2 cups dry red wine
- 2 cups water
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme
- 1 tablespoon finely chopped parsley
- 3 bay leaves
- 7 peppercorns
- 1 pound mushrooms
- Heat olive oil over medium heat in a heavy, medium-sized stew pot.
- Add bacon; cook for 1 minute.
- Sprinkle the beef with salt and pepper and add to the pot.
- Cook until browned, turning often, for about 7-8 minutes.
- Remove the bacon and the beef.
- Add the onions and garlic and sauté for 2 minutes or until onions are softened.
- Return the meat to the pot.
- Sprinkle with flour; stir and cook 2-3 minutes longer.
- Add all the remaining ingredients (except the mushrooms), and mix well.
- Cover and simmer for 1 ½ to 2 hours, or until meat is tender.
- Add the mushrooms and cook, at a slow simmer, for an additional 15 minutes.
- Remove bay leaves.
- Serve over a bed of rice or noodles.
Makes 4 servings.