Recipe provided by Sally Barton
Print: Beef Bourguignon
Ever since watching the movie, “Julie & Julia,” I have wanted to create a recipe for Beef Bourguignon. And, as they said, “Don’t crowd the mushrooms!” Anyway, it looked so yummy I just had to make a version for us that wouldn’t take FOREVER. So, here is my version, enjoy!
- 1 ½ cups red wine
- 1 tsp. salt
- 1 tsp. freshly cracked black pepper
- 2 T Worcestershire sauce
- 2 lbs high quality, tender steak, cut into ½ in cubes
- 5 stripes bacon, diced
- 2 lbs fingerling potatoes, halved
- 2 cups sliced Crimini mushrooms
- ¾ cup baby carrots 1 yellow onion, diced
- ¼ cup all-purpose flour
- 2 T minced garlic
- 3 cups beef stock
- 1 T dried Italian seasoning
- 3T Parmesan cheese, grated
- 1 cup canned fried onions
In a glass or plastic bowl, combine ¾ cup red wine, salt, pepper and Worcestershire sauce. Add the steak and let marinate for and hour to four hours.
In a large sauté pan, on medium heat, add the bacon and cook until crisp. I find that you’ll need to reduce the heat near the end to keep the bacon from burning – watch it closely. When crisp, remove to a paper towel lined plate – leave the bacon fat in the pan.
Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium heat, browning the meat on all sides. Remove the meat from the pan to a plate.
Turn the heat up on the sauté pan and add the potatoes, cook until almost tender. Add the carrots, mushrooms and onions and cook until light brown, approximately 10 minutes.
Add the flour to the vegetable mixture to make a roux. When the flour begins to brown, add the garlic and cook for 2 minutes.
Deglaze with the remaining red wine and stir in the beef broth and reserved marinade. Reduce to heat to medium and boil for 10 minutes. Add the browned beef and Italian seasoning.
Transfer to a serving dish, garnish with the cooked crumbled bacon, Parmesan and fried onions.