AKA Beouf Bourguignonne
I love my standby beef stew stew recipe but yesterday, a rare day off, I decided I wanted to tackle beef burgundy. I make it at work quite a lot, but I am not 100% keen on that recipe. I tried googling it, but nothing really grabbed me. So, I decided top strike out on my own. I knew the basic essentials, I just needed to figure out how to make them work together.
2 lb boneless beef shortribs (or any cut that screams stew), cubed
1 bottle red wine ( I used a merlot)
1 cub beef or veal stock
1/4 lb bacon
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tbsp tomato paste
5 sprigs fresh thyme
1/4lb button mushrroms
1/4lb shallots peeled
Preheat oven to 325F.
Cook bacon in a dutch oven over medium high heat until crispy. Remove the bacon and reserve. Season the meat heavily with salt and pepper, then toss with a light coating of flour. Working in batches, sear the beaf and remove from pan. In the same pan, saute the onions, carrots and celery for 2 minute; add tomato paste and cook for another minute. Deglaze with red wine and allow to reduce by 1/3. Add beef stock and thyme and return bacon and beef to the dutch oven. Cover and place in preheated oven Don't look at it for two hours.
Either roast or saute the shallots stovetop until tender. Brown whole button mushrooms. When stew is ready, serve garnished with mushrooms, shallots and chopped parsely.
I served it over rough mashed potatoes from the farmer's market and some of Milan's beautiful beans tossed with butter and lavender sea salt. Rob raved, so I think this recipe is a keeper, maybe trying it with bone-in shortribs...