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Ingredients and seasonings required exist in make

1. Prepare 3 pounds beef chuck, cubed
2. Take 2 1/4 teaspoons kosher salt
3. Take 1/2 teaspoon ground black pepper
4. Take 5 ounces pancetta or bacon, diced
5. Prepare 1 onion, finely chopped
6. Take 1 large carrot, sliced
7. Prepare 2 cloves garlic, minced
8. Use 1 tablespoon tomato paste
9. Prepare 1 tablespoon Worcestershire sauce
10. Prepare 2 tablespoons all-purpose flour
11. Use 1 (750 ml) bottle good Burgundy red wine like Pinot Noir
12. Prepare 1 large bay leaf, or 2 small ones
13. Use 1 teaspoon dry thyme (or 1 large sprig of fresh thyme)
14. Prepare 10 ounces mushrooms, halved if large
15. Prepare 2 tablespoons butter
16. Take 14 ounces pearl onions, peeled
17. Prepare 2 tablespoons sugar
18. Prepare Chicken stock or water
19. Prepare Chopped parsley, for garnish
20. Prepare Accompaniment: Mashed Potatoes

Like a boeuf bourguignon…inspired by a couple of French women, naturally. This Burgundy beef stew cloaked in light amber is only slightly less relaxing than a quick and easy chicken soup. The stew turned out rich in texture and deep in flavour. Return the pot to the stovetop.

How to make:process Boeuf Bourguignon (Beef Burgundy Stew):

1. Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
2. In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook bacon/pancetta over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
3. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
4. Heat oven to 300F.
5. Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
6. Stir in garlic, tomato paste, and Worcestershire sauce, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Bring to a boil.
7. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 3 hours, turning meat halfway through. Ideally, cool and refrigerate until the next day. If not, procede to step 7.
8. On the next day remove some of the hardened fat on top, if desired. Mix.
9. In a medium skillet heat 1 tablespoon of butter over medium heat and sauté the mushrooms for 5 to 10 minutes. Add to the stew.
10. In the same skillet set over medium heat, combine pearl onions, remaining 1 tablespoon of butter, sugar, a pinch each of salt and pepper, and enough chicken stock or water to just cover the onions. Bring to a simmer and cook. The onions should be left with a nice shine to them. Set aside.
11. Heat up beef stew. To serve, scatter onions and remaining cooked lardons over stew, then top with parsley. Accompany with mashed potatoes.
12. Done and ready to serve!

Mash the butter and flour together, then add the mixture to the pot. Add the pearl onions and remaining mushrooms. Bring to a boil, then let simmer. How to Serve Beef Bourguigon With Bread. Boeuf Bourguignon is a delicious beef stew braised in red wine or traditionally Burgundy wine.

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