Boeuf Bourguignon is a Delicious Special Meal or Great Comfort Food

Well, here I go again with another birthday dinner.  Two in less than a week can be tough but this is for my daughter and Boeuf Bourguignon is her favorite so this decision was really pretty easy.

This recipe takes a little more time for prep than most but the end result is really worth it.

Boeuf 4

Boeuf Bourguignon – Beef Stew in Red Wine Sauce

3-4 lb. eye of round roast, trimmed and cut into 1 – 2 inch cubes

5 oz. bacon, cut into lardons

1 lb. baby carrots

1 onion, sliced and separated into rings

1 bottle red wine

4 cloves of garlic

3 bay leaves

5 sprigs of fresh thyme

1 c flour

1 t salt

1/2 t fresh cracked black pepper

Cook the bacon lardons in a large skillet.  When done, remove from the grease and set aside.

Season the flour with the salt and pepper.  Place in a large plastic bag.  Add the cubes of beef and shake to lightly coat the meat.  Remove from the flour and place in the skillet with the bacon grease.

Boeuf 1

Sear the edges of the meat being careful not to crowd the pan.  Remove the meat when browned on all sides.  (add additional olive oil to the skillet if needed to finish browning the meat)

Boeuf 2

Add the carrots and onions to the grease and allow to caramelize.  Remove all the veggies from the pan and set aside.  Pour the red wine into the skillet to de-glaze the pan.  Add the bay leaves, thyme, garlic, and parsley.   When the pan has been de-glazed.  Remove from the heat and set aside.

SLOW – COOKER METHOD:  Place the beef in the bottom of a slow cooker.  Top with the veggies, then the bacon lardons and follow with the wine and herbs.  Cook for 4 hours or until the meat is tender.

Boeuf 3

OVEN METHOD:  Place the meat, veggies, bacon lardons, and wine in an oven safe casserole dish.  Cover and set in the lower half of the oven.  Cook at 325 degrees F for 3 – 4 hours or until the meat is tender.

Serve with a fresh salad, brown braised onions, and risotto (recipes coming on Friday).

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