BEEF BOURGUIGNON

Burgoo

Difficulty: Medium (2.5 h)

Try out this recipe for consistently delicious beef bourguignon! Brought to you by Burgoo, this recipe is a house favourite and is a staple of their restaurant. Using very simple ingredients as substitutes, this recipe ensures that almost anyone can find the ingredients to try it out! Want more delicious recipes from Burgoo? They have you covered with a whole cookbook filled with all their hearty dishes! Just go to a location near you to pick one up or contact them through their information on their website.

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THE RECIPE

The recipe is uniquely developed by Burgoo, but we encourage you to put your own spin on this recipe and tailor it to your liking! If you are looking for more recipes developed straight from Burgoo, linked above is  their cookbook, with a ton of delicious recipes ready to go with ingredients everyone can find at their local grocery!

 

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how to make

BEEF BOURGUIGNON

​INSTRUCTIONS

  1. Preheat the oven to 350°F. In a large, heavy-bottomed casserole or Dutch oven, heat olive oil on high. Season beef with sea salt and freshly ground black pepper, then sauté in batches until browned on all sides (10 min). Transfer beef to a plate and set aside

  2. To the pot, add onions and carrots, sauté for 3 to 4 minutes, until browned. Stir in garlic and sauté for another minute, then add tomato paste and cook for 1 to 2 min

  3. Deglaze the pot with red wine (reserving 1/2 cup), then add beef stock, bay leaves and half the thyme. Season with sea salt and  pepper, then bring the sauce to a low boil. In a small bowl, whisk the wine with the potato starch to make a slurry, then whisk into the sauce. Return the beef to the pot, cover and cook in oven

  4. While beef is braising, heat a large splash of olive oil in a large sauté pan on medium-high. Add pearl onions and sauté until browned on all sides, 6 to 8 min. Transfer cooked onions to a bowl and set aside. Add another splash of olive oil to the pan, stir in mushrooms and sauté until browned

  5. Remove the beef from the oven, add the browned onions and mushrooms as well as the rest of the fresh thyme and half of the parsley. Stir well and return to the oven for about 2 hours, or until beef and vegetables are tender and sauce has thickened. Check periodically to be sure the liquid has not evaporated too much, and add a little more wine or stock if necessary

  6. Remove stew from the oven after 2 hours and season to taste with sea salt and freshly ground black pepper. Discard the bay leaves, then serve family style or in individual bowls and garnish with the remaining parsley

INGREDIENTS

  • Olive Oil

  • Sea salt & Ground Black Pepper

  • 3lbs Beef Chuck (2 inch cubes)

  • 1 Medium White Onion  (diced)

  • 4-5 Medium Carrots (peeled & diced)

  • 5-6 Garlic Cloves (minced)

  • 1/4 Cup Tomato Paste

  • 750mL Red Wine (1 bottle)

  • 3 Cups Beef Stock

  • 2-3 Bay Leaves

  • 3-4 Sprigs of Fresh Tyme (leaves only)

  • 3 Tbsp Potato Starch

  • 40 Pearl Onions (peeled)

  • 1lbs Small Button Mushrooms

  • 1 Bunch Fresh Parsley (chopped)

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