Beef Bourguignon

Beef,Bourguignon

Above Average Cost.

Est. Cost: ~$55–$70 CAD total.

⏱️ Approx Total Cooking Time: ~4 hours 30 minutes

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🔪 MISE IT

Chunk of Bacon

  • 🥓 6 oz. bacon or pancetta

Mini Bowl

  • 🫒 1 tbs vegetable oil

Plate

  • 🥩 3 lbs stewing beef cut into 2-inch cubes

Small Bowl

  • 🥕 1 Large Carrot peeled and sliced
  • 🧅 1 Large Yellow Onion peeled and sliced

Mini Bowl

  • 🧂 1 tsp salt
  • 🌶️ 1/4 tsp black pepper

Mini Bowl

  • 🌾 2 tbs all purpose flour

Measuring Cup

  • 🍷 3 c. chianti red wine

Measuring Cup

  • 🥣 2 to 3 c. beef stock

Mini Bowl

  • 🍅 1 tbs tomato paste
  • 🧄 2 garlic cloves mashed
  • 🌿 1/2 tsp thyme
  • 🍃 1 bay leaf crumbled

Mini Bowl

  • 🧈 1 1/2 tbs unsalted butter
  • 🫒 1 1/2 tbs vegetable oil

Medium Bowl

  • 🧅 18-24 white pearl onions peeled (follow blanching instructions)

Small Bowl

  • 🥣 1/2 c. beef stock or red wine
  • 🫒 1 1/2 tbs vegetable oil

Herb Bouquet (cheesecloth)

  • 🌿 4 sprigs parsley
  • 🍃 1/2 bay leaf
  • 🌿 1/4 tsp thyme

Mini Bowl

  • 🧈 4 tbs butter
  • 🫒 2 tbs vegetable oil

Medium Bowl

  • 🍄 1 lbs white mushroom washed, well dried, quartered

🍳 MAKE IT

For the Bacon

1
Remove/Cut rind from the bacon. Cut the bacon into strips 1/4 inch thick and 1 1/2 inches long.
2
Simmer the bacon and rind in 1 1/2 quart of water in a small pot for 10 mins.
3
Drain/Dry the bacon and rind.
4
Preheat oven to 450 F degrees.

For the Beef Stew

1
Saute/Brown the bacon and vegetable oil in the casserole until lightly browned over moderate heat, 2 to 3 mins.
2
Remove the browned bacon to a medium bowl with a slotted spoon.
3
Reheat the casserole with bacon fat until the fat is almost smoking.
4
Dry the beef using paper towels. It will not brown if damp.
5
Saute the beef a few pieces at a time until nicely browned on all sides.
6
Add the sauteed beef to the bacon.
7
Brown the carrot and onion in the casserole.
8
Pour Out the sauteing fat from the casserole.
9
Return/Toss the beef, bacon, salt, and pepper into the casserole.
10
Sprinkle/Toss/Coat with the flour to coat the beef lightly.
11
Set the casserole with the beef uncovered in the middle position of the oven for 4 mins.
12
Toss/Return the meat to the oven for 4 mins. This browns the flour and covers the meat with a light crust.
13
Remove/Turn Down the casserole from the oven to 325 F degrees.
14
Stir/Add the red wine and beef stock so the meat is barely covered.
15
Add the tomato paste, mashed garlic, thyme, and bay leaf.
16
Bring the casserole to a simmer on top of the stove.
17
Cover/Set the casserole in the lower third of the oven.
18
Regulate the heat so the liquid simmers slowly for 2 1/2 to 3 hours.
19
Prepare the onions and mushrooms.

For the Onions

1
Add the butter and vegetable oil to the skillet.
2
Add/Saute the pearl onions when the butter and oil are bubbling, rolling the onions about so they brown evenly over moderate heat, about 10 mins.
3
Pour/Season/Add the stock or wine mixture and herb bouquet.
4
Cover/Simmer the onions in the skillet slowly until the onions are perfectly tender but retain their shape and the liquid has evaporated, 40 to 50 mins.
5
Remove the herb bouquet.
6
SERVE or USE.

For the Mushrooms

1
Place the skillet with the butter and oil over high heat until the butter foam has begun to subside.
2
Add the mushrooms.
3
Toss/Shake the mushrooms for 4 to 5 mins.
4
Saute the mushrooms to absorb the fat for 2 to 3 mins.
5
Brown the mushrooms until they begin to brown.
6
Remove the mushrooms.
7
SERVE or USE.

Finish the Beef Bourguignon

1
Pour the contents of the casserole through a sieve over a saucepan.
2
Wash/Return the casserole and the beef/bacon to the casserole.
3
Distribute the cooked onions and mushrooms over the meat.
4
Skim fat from the sauce.
5
Simmer the sauce, skimming off additional fat as it rises, for 1 to 2 mins.
6
Boil or Mix the sauce: if thin, boil it down; if thick, add stock. The sauce should coat the back of a spoon; you need 2 1/2 c. sauce.
7
Taste/Season with salt and pepper.
8
Pour the sauce into the casserole.
9
Cover/Simmer the beef bourguignon, basting the meat and vegetables with the sauce several times, for 2 to 3 mins.
🍽 SERVE baguette garnish with parsley sprigs.
Mise It! Shop It!
Overbuy Cost Have it!
$$$
Buy What I Need $704.78
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%

All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date