Burgundy Beef for Christmas Dinner? Boeuf Bourguignon Shortcut Recipe & wonderful new tradition!

If you've never thought of stew for Christmas dinner, think again! This homemade comforting stew brings together all the sentiments of home and Christmas in one bite! We hope you enjoy this episode and hope you and yours have a very merry Christmas and a happy New Year!
Thanks for watching!
~TWL

Boeuf Bourguignon (Burgundy Beef)

Ingredients:
· 2 tbsp extra-virgin olive oil
· 6 Ounces bacon roughly chopped
· 4 pounds beef chuck (cut to 2-3 inch chunks)
· 3 average size carrots, sliced 1/2-inch thick
· 1 white onion large, diced
· 6 cloves garlic minced
· 1 tsp coarse salt
· 1 tsp ground pepper
· 4 tablespoons flour
· 20-30 pearl onions small, peeled
· 3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
· 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
· 4 tablespoons tomato paste
· 2 teaspoon fresh thyme finely chopped (If dry thyme is used 1 tsp)
· 2 tablespoons fresh parsley finely chopped, optional
· 4 bay leaves
· 1 lb brown mushrooms, quartered
· 4 tablespoons butter

Directions:
· Preheat oven to 350°F (175°C).
· Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3-5 minutes until brown. Transfer with a slotted spoon to a large dish and set aside.

· Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove meat from pot and set aside.

· In the remaining oil/bacon fat, sauté the carrots, diced onions, and garlic until onions are soft. If carrots aren’t soft, they will soften in the oven. I like to use coarsely chopped garlic so they don’t brown so quickly. (I added a spring of fresh rosemary and tossed with the vegetables. This is optional.)

· Return the bacon and beef back into the pot; season with 1 teaspoon coarse salt and 1 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes on the burner.

· Now add the wine, beef broth, tomato paste, thyme, 2 tbsp of butter, bay leaves, and parsley. The liquid should barely cover the meat and vegetables. Mix well before placing the pot in the oven.

· Cover with the lid, transfer to the middle rack of the oven for 2 to 3 hours, or until the meat is fall apart tender. Check on it every hour. If the liquid has evaporated too quickly, adjust your heat. You can add more broth as well. Keep in mind that the final result should be a gravy thickness.

· While the pot is in the oven, you can saute the mushrooms in butter for about 5-10 mins on medium heat. You can do this about an hour before the pot is ready to come out of the oven.

· Once the beef bourguignon, is an hour from being done, add the mushrooms and pearl onions. During this time, you can taste the gravy and add more salt and pepper if it needs it.

(If you wish to separate the gravy from the beef and vegetables, you can pour the contents through a colander or sieve to separate the gravy. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If it is too thick, you can add broth to thin it out to your desired thickness. Add salt and pepper if more seasoning is desired. At this point, you would return the beef and vegetable mixture back into the Dutch oven or pot. However, in my video and this recipe, I opted to keep the gravy and beef mixture together)

· Once the beef bourguignon is done, it should be fork tender. Garnish with parsley and serve with mashed potatoes, rice or noodles.

(Like most stews or soups, they are often better the next day. That said, this dish can be made a day or two in advance. I find that all the flavors are more enhanced the following day.)
Enjoy!

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