Christian Bégin's Beef bourguignon
Prep Time
Cooking Mode
250 mL (1 cup) cup flour
To taste salt
To taste pepper
1 pinche herbes de Provence
675 g (1½ lb.) lb. beef cubes for beef bourguignon
To taste olive oil and butter
20 small small white pearl onions
250 mL (1 cup) cup red wine or balsamic vinegar
250 mL (1 cup) cup beef broth (for deglazing)
8 whole garlic cloves
30 mL (2 tbsp.) tbsp Worcestershire sauce
30 mL (2 tbsp.) Tbsp Dijon mustard
500 mL (2 cups) cup chicken broth
500 mL (2 cups) cup beef broth
4 carrots, cut horizontally into fairly wide rounds
125 mL (½ cup) cup lardoons (or bacon cut into 2.5-cm (1-in.) strips)
24 button mushrooms, halved or quartered, depending on size
2 leeks (white part), sliced into fairly wide rounds
To taste flat-leaf parsley, as garnish
2 leeks (white part), sliced into fairly wide rounds
To taste, flat-leaf parsley, as garnish
250 mL (1 cup) cup flour
To taste salt
To taste pepper
1 pinche herbes de Provence
675 g (1½ lb.) lb. beef cubes for beef bourguignon
To taste olive oil and butter
20 small small white pearl onions
250 mL (1 cup) cup red wine or balsamic vinegar
250 mL (1 cup) cup beef broth (for deglazing)
8 whole garlic cloves
30 mL (2 tbsp.) tbsp Worcestershire sauce
30 mL (2 tbsp.) Tbsp Dijon mustard
500 mL (2 cups) cup chicken broth
500 mL (2 cups) cup beef broth
4 carrots, cut horizontally into fairly wide rounds
125 mL (½ cup) cup lardoons (or bacon cut into 2.5-cm (1-in.) strips)
24 button mushrooms, halved or quartered, depending on size
2 leeks (white part), sliced into fairly wide rounds
To taste flat-leaf parsley, as garnish
2 leeks (white part), sliced into fairly wide rounds
To taste, flat-leaf parsley, as garnish
Directions
1flour, salt, pepper, and herbs into a resealable plastic bag and shake well.
2Flour beef cubes with this mixture in three or four batches.
3a bit of oil and a little butter into a cast-iron Dutch oven.
4beef cubes in two or three batches. Set aside. Still using same Dutch oven, fry onions, adding a little oil if needed.
5with the red wine or balsamic vinegar with the added broth, scraping bottom of pan well to detach the browned bits.
6the garlic, Worcestershire sauce, and Dijon mustard.
7reserved beef to the Dutch oven, stir together, and then add the broths.
8to a boil and reduce heat. Simmer over low heat for 90 minutes.
9the carrots, cover, and continue cooking over low heat for 30 minutes.
10Meanwhile, fry the lardoons (or bacon) in a skillet over medium-high heat until nicely browned. Add mushrooms and leeks, and continue cooking until golden brown. Season with salt and pepper.
11lardoons mixture to the Dutch oven and stir well. The meat should now shred easily.
12To serve, top each serving of beef bourguignon with coarsely chopped flat parsley.
13Serve with mashed potatoes or large pasta like pappardelle.
Disclaimer
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Personal Note
Personal Note