It’s a dinner dish made famous by the one and only Julia Child.
Stacy Springer shares the home cooks version of Beef Burguignon.
1 Tbsp. Olive Oil
3lbs Chuck Roast, cut into 1” cubes
8 0z Bacon, Maple, diced
1lb Carrots, baby
1 Large Onion, sliced
2 Garlic Cloves
Salt and Ground black pepper to taste
½ C. Cognac or Red Wine Vinegar
3 C. Red Wine, Pinot Noir or Cran-Grape Juice
1 Can Beef Broth
1 Tablespoon Tomato Paste
3 Sprigs of fresh Thyme or 1 tsp. dried
Gravy
3 Tbsp. Butter
3 Tbsp. Flour
1lb Crimini Mushrooms, sliced
1- Using large oven safe pot, or 8qt. Pressure Cooker, cook diced bacon. Cook on med/high heat until crispy, remove and place on plate.
2- Leave bacon fat in pan, turn heat to high. Season cubed meat with salt and pepper. Sear all pieces in pot. Remove when browned and place on plate.
3- Add in Olive Oil and place in sliced onions, garlic and carrots and tomato paste. Salt and pepper again. Cook until vegetable are browned, about 10 min.
4- Add in Cognac or red wine vinegar and let alcohol cook off.
5- Add in Pinot Noir or Cran-Grape Juice and cook for 5 min on high.
6- Add in meat, bacon, beef broth, thyme
7- Cover with lid and place in preheated 250F Degree oven and cook for 1 hour 30 min or until meat is fork tender.
8- If using pressure cooker, once pressure is reached, cook for 35 min, and then use natural release.
9- For the Gravy: Use medium pan, add oil to the pan, brown all the mushrooms and then add butter and flour, cook while stirring for 4 minutes on high heat.
10- Add mushroom roux to Beef Bourguignon pot. Stir to thicken and serve. Enjoy!
Yield: 6 servings
Find more recipes at www.ekbites.com.
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