Boeuf Bourguignon

January 7, 2021 • 0 comments

Boeuf Bourguignon
Created by French Chef Yves Pelletier for 804 Cattle Company, this incredible stew is brimming with flavor. In this recipe, we partnered with JaneMark Winery It is best prepared ahead of time, refrigerated, and gently reheated the next day.
  • Servings: 6

Ingredients

  • (3 lbs) Stew Cubes
  • (8 oz) Salt Pork or Thick Sliced Bacon - cut into 1/2 inch pieces
  • (1 Large) Onion - diced
  • (2 Medium) Carrots - sliced
  • (3 Cloves) Garlic - fine minced
  • (1 lb) Pearl Onions
  • (1 lb) White Button Mushrooms
  • (5 Sprigs) Fresh Parsley
  • (3-4 Sprigs) Fresh Thyme
  • (3 Large) Bay Leaves
  • (4 Tbsp) Olive Oil
  • (4 Tbsp) Unsalted Butter
  • (2 Tbsp) Tomato Paste
  • (2 Tbsp) Flour
  • (To Taste) Salt
  • (To Taste) Fresh Ground Pepper
  • (3 Cups) "Chambourcin" Red Wine (or other full-bodied, dry red)
  • (3-4 Cups) Beef Stock

Directions

Created by French Chef Yves Pelletier for 804 Cattle Company

Recommended to use Chambourcin wine from Janemark Winery in Brandywine, Maryland.


  1. Preheat oven to 450 F.
  2. To crisp the salt pork, simmer slices in water for 10 minutes. Drain, pat dry, and set aside.
  3. Place 1 oz of olive oil in a large Dutch oven on the stove, and add the salt pork. Cook until lightly brown and crispy. Remove and set aside.
  4. In the same Dutch oven, brown the meat in small batches and set aside.
  5. Now cook the diced onion and carrots until soft.
  6. Return salt pork and beef to the Dutch oven and sprinkle with about 1 teaspoon salt, 1/2 teaspoon pepper and the flour.
  7. Place the entire dish in a hot oven, preheated at 450 F, for 4 minutes. Remove, toss, and return for an additional 4 minutes.
  8. Remove dish from oven. Reduce oven temperature to 325 F.
  9. Add wine and enough beef stock to cover the meat.
  10. Add 2 Tablespoons tomato paste.
  11. Add garlic.
  12. Add bouquet garni (thyme, 2 bay leaves, and 3 parsley sprigs tied together).
  13. Place Dutch oven on the stove and bring to a simmer. Once simmering, cover and put in the oven for about 3-4 hours.
  14. While cooking, prepare the pearl onions. Slightly brown the pearl onions in 1 Tablespoon olive oil and 2 Tablespoons butter. Add 1/2 cup beef stock, thyme, parsley, salt, pepper, cover and simmer for about 40 minutes until liquid has mostly evaporated. Remove herbs and set aside.
  15. Prepare the mushrooms. Sauté in remaining butter over high heat until browned.
  16. Combine meat, onions, and mushrooms. Remove herbs.


Like most stews, best if refrigerated and reheated gently the next day.


Serve with glazed baby carrots or fresh green beans over buttered noodles.


Note: You can also use chuck roast, rump roast, brisket, or sirloin cut in medium sized pieces, about 2 inches each.





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