This will be the best beef stew you will ever eat! It calls for cooking and serving the potatoes separate from the stew. We have always included them in the stew, feel free to make your choice. It will be delicious either way.
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Beef Bourguignonne
Instructions
Pre-heat oven to 350 degrees
In a 6 quart Dutch oven over medium-high heat, warm 2 tablespoons oil until smoking. Season beef with salt and pepper. Working in batches, brown beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl.
Add remaining 1 tablespoon oil and mushrooms to pot; cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1-2 tablespoons if bottom of pot becomes too dark. Transfer mushrooms to bowl with beef.
Reduce heat to medium. Add bacon, cook until browned and crisp, 6 to 8 minutes. Transfer bacon to bowl with beef.
Discard all but 1/4 cup fat from pot. Add yellow onions; cook until softened, 6 to 8 minutes. Add garlic, demi-glace and flour; cook , stirring constantly until fragrant, about 1 minute. Slowly whisk in wine; cook stirring occasionally, for 20 minutes.
Return beef, mushrooms and bacon to pot. Add broth, pearl onion and bouquet garni. Season with salt and pepper, bring to a simmer. Cover pot with foil and lid. Transfer to oven, cook until beat is fork-tender 2 1/2 to 3 hours.
Skim excess fat off sauce; adjust seasonings with salt and pepper. Sprinkle with parsley. Serve over boiled potatoes.
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