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STOVE TOP BEEF BOURGUIGNON

Name: STOVE TOP BEEF BOURGUIGNON
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: mushrooms
Ingredients: 1 tablespoons extra-virgin olive oil; 6 ounces bacon (roughly chopped); 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks); 1 carrot (large, sliced 1/2-inch thick); 1 white onion (large, diced); 6 cloves garlic (minced (divided); 1 pinch coarse salt; 1 pinch ground pepper; 2 tablespoons flour; 12 pearl onions (small, optional); 3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine); 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock); 2 tablespoons tomato paste; 1 beef bouillon cube (crushed); 1 teaspoon fresh thyme (finely chopped); 2 tablespoons fresh parsley (finely chopped, divided); 2 bay leaves; 1 pound white mushrooms (fresh, small or brown mushrooms ,quartered); 2 tablespoons butter

6 servings

servings

15 minutes

active time

3 hours 15 minutes

total time

Start Cooking

Ingredients

1 tablespoons extra-virgin olive oil

6 ounces bacon (roughly chopped)

3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks)

1 carrot (large, sliced 1/2-inch thick)

1 white onion (large, diced)

6 cloves garlic (minced (divided)

1 pinch coarse salt

1 pinch ground pepper

2 tablespoons flour

12 pearl onions (small, optional)

3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine)

2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

2 tablespoons tomato paste

1 beef bouillon cube (crushed)

1 teaspoon fresh thyme (finely chopped)

2 tablespoons fresh parsley (finely chopped, divided)

2 bay leaves

1 pound white mushrooms (fresh, small or brown mushrooms ,quartered)

2 tablespoons butter

Directions

STOVE TOP BEEF BOURGUIGNON:

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.

Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

Garnish with parsley and serve with mashed potatoes, rice or noodles.

Nutrition

Serving Size

Calories

624 kcal

Total Fat

25 g

Saturated Fat

9 g

Unsaturated Fat

12 g

Trans Fat

0.2 g

Cholesterol

151 mg

Sodium

1.163 mg

Total Carbohydrate

19 g

Dietary Fiber

3 g

Total Sugars

7 g

Protein

59 g