Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Classic Beef Bourguignon

Recipe from: Bon Appétit
Servings: 6

1 pound pearl onions, large
¼ cup butter
¼ cup vegetable oil
2 pounds beef chuck, boneless, cut into 1-inch cubes
1 ½ tablespoons all-purpose flour, plus ¼ cup
4 each carrots, peeled, cut into ¾ inch pieces
4 ounces ham, cut into ¼ inch cubes
2 cloves garlic, peeled and chopped
1 750 ml bottle Merlot or other dry red wine
2 tablespoons sugar
6 each juniper berries, or 1 tablespoon gin
2 each bay leaves

Cook pearl onions in large pot of boiling water 2 minutes. Drain. Cool. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).

Melt butter with oil in heavy large Dutch oven over high heat. Place beef in large bowl. Sprinkle with salt and pepper. Add 1 ½ tablespoons flour and toss to coat. Working in batches, add beef to Dutch oven and cook until well browned on all sides, about 5 minutes per batch. Using slotted spoon, transfer beef to plate. Drain all but 2 tablespoons drippings from Dutch Oven.

Add pearl onions, carrots, ham and garlic to Dutch oven. Sauté over medium-low heat until beginning to brown, about 15 minutes. Add remaining ¼ cup flour and stir 2 minutes. Gradually mix in wine. Add sugar, juniper berries and bay leaves. Return beef and any accumulated juices to Dutch over. Cover and simmer 1 hour, stirring occasionally.

Uncover pot and simmer until beef is very tender and sauce thickens, stirring occasionally, about 30 minutes. Remove bay leaves. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before serving.)

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