20 Feb Recipe: Beef Bourguignon
Looking for a new weekday meal idea? Warm up with this delicious beef bourguignon recipe! Not only is this meal great for a winter evening but you can also find all the ingredients you’ll need right here at the Market from our vendors.
You can get chuck beef and the bacon from Sharky’s Chophouse. Their staff can advise you on the best type of beef for the beef bourguignon recipe. You can find dry red wine at Artisan Wine, their talented staff can guide you on the best kinds for cooking (and drinking). For your vegetables step into the Lonsdale Green Grocer where you’ll find all the fresh produce you need. Make sure to stop by the Soup Meister for your beef broth and Cobs Bread for a loaf of Sourdough bread. You’ll be set for cooking up the perfect beef bourguignon that will impress your family and friends.
Recipe Courtesy of the Food Network.
1 tablespoon good olive oil
8 ounces bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Pinot Noir
2 cup beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Loaf of Sourdough bread (to serve)
1.Preheat the oven to 250 degrees F.
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
6. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
For more tasty Market recipes check out our blog posts. The Market is open for all your shopping needs Monday through Saturday 9am – 7pm, and Sundays 9am – 6pm. From food and drinks to clothing to speciality artisan items, you can find it all here. We can’t wait for you to visit the Market and all our amazing vendors!