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Beef Bourguignon

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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Ingredients: 

3 tablespoons olive oil
8 ounces button mushrooms (trimmed) quartered if large
3 pounds boneless beef rump roast, cut into 1-inch pieces
coarse salt and ground pepper
5 strips bacon, cut into 1.2-inch pieces
1 tablespoon tomatoe paste
2 tablespoons all-purpose flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
1 garlic love, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 ounces pearl onions, peeled
1 tablespoon butter, cut into pieces
2 tablespoons fresh parsley (optional), chopped

  1. Preheat oven to 350 degrees F.
  2. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high.
  3. Add mushrooms and cook until browned, about 10 minutes.
  4. Transfer to a plate.
  5. Season beef generously with salt and pepper and add 1 tablespoon oil to the pot.
  6. On batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed, transfer to the plate.
  7. Pour off all but 1 tablespoon of oil from the pot.
  8. Add bacon and cook over medium until brown, 5 minutes.
  9. Add tomato paste, cook; stirring, 30 seconds.
  10. Add flour and cook, stirring, 30 seconds.
  11. Return beef to the pot; add wine, broth, bay leaf, and garlic.
  12. Bring to a boil, cover and trans the pot to the oven; cook 1 1/2 hours more
  13. Add mushrooms 15 minutes before end of cooking.
  14. Stir butter into the stew and serve topped with fresh chopped parsely.

 

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