I Will Be Making Boeuf Bourguignon.
- 3 Pounds Of Chuck Roast
- Some Bacon
- Peeled And Chopped Carrots
- All-Purpose Flour
- Three Crushed Cloves Of Garlic
- 1 Tablespoon Of Chopped Thyme
- A Whole Bay Leaf
- Two Tablespoons Of Tomato Paste
1We’re starting with about 3 pounds of chuck roast cut into 2-inch cubes. That we’re going to season with salt, and pepper before chopping up. some of everybody’s favorite porcine add a digital ring to cut up some bacon. Then we’re going to hard-boil just going to help render out some of the fat because we don’t want too much fat in our stew. So we’re gonna blanch the bacon for 2 or 3 minutes before frying in a large saute pan with a little bit of vegetable oil. We’re going to remove it from the pan once all the fat has rendered out and it’s browned and crispy and then we’re going to brown our beef in the bacon fat, and oil make sure not to overcrowd your beef or you’re not going to get that nice golden crust on every little piece remove the beef from the pan. It’s time to add a whole sliced onion, and four or five peeled and chopped carrots.
2That we’re going to saute and be remaining fat until softened set aside and look what we’re left with my favorite thing in the world fun. We’re going to deglaze this with about three cups of crappy big jug burgundy they say they should only cook with one you drinks but that’s not necessarily true when it comes to stews scrape up all that good stuff off the bottom of the pot and get deep Dutch oven ready place your beef inside and toss with maybe a quarter cup of all-purpose flour. This is going to help build up a crust on the beef and eventually thicken our sauce place in a 400 degree oven for about 10 minutes until toasty give them a little toss before returning to the oven for another 10 minutes. Adding our vegetables, and bacon top to the wine from our deglaze 10 and supplement would beef stock until the beef and vegetables are barely covered.
3Add three crushed cloves of garlic, 1 tablespoon of chopped thyme, a whole bay leaf, and a solid two tablespoons of tomato paste. That we’re going to mix up make sure it’s low incorporated partially cover with your Dutch oven lid reduce the oven temperature to 325 and braise for 3 hours. Stirring occasionally or until while that’s in the oven we’re going to make some onions, and mushrooms. We’re going to start with about a pound with pearl onions that we’re going to cover with boiling water that’s going to make them a lot easier to peel. Normally I like to just straight-up roast these but we’re going to follow Julia’s recipe because Julia knows best so once you’ve got your onions peeled it’s time to drop them into a hot pan with a little bit of oil toss them around until they’re good and brown before deglazing within that cup of beef stock cover and braise for about 45 minutes or until completely soft.
4But retaining their shape and lastly we’re going to saute about 8 ounces of have mushrooms in the two tablespoons of butter once they’ve expelled most of their moisture add about a teaspoon of chopped thyme confusin salt and pepper and continue to go completely completely soft that’s 15 minutes all sold at this point our beef has been braising for about 3 and 1/2 hours and it’s very tender. So we’re going to pull it out with a pair of tongs before straining the liquid into a large saucepan. We’re going to aggressively reduce that until it’s thick enough to coat the back of the spoon like so. and now I finally get the dinner we’re gonna start with a few pieces of our beautiful piece cup of carrots a healthy pile up be strained onions and bacon little pile of mushroom little pile of onions. Some sauce and freshly chopped parsley.