We have made many many many beef bourguinon over the course of our marriage. We have made Julia Child's Beef Bourguignon and Food and Wine Magazine's Own Version. I have even re-created my dad's beef burgundy (which is my favorite, but very labor intensive) a time or two. Ill try to post that recipe soon. All of these are wonderful recipes and always an arms reach away for my go-to weekend recipes. But since Josh saw Tyler Florence re-create a version that didn't seem to be as near time consuming or have a huge laundry list of ingredients as some, that was the overall winner last night.
And a winner it was. This version is served over butter parsley pasta and topped with the crumbled bacon. It will definitely be added to my one-pot go to recipes.
Adapted from: Tyler Florence-Beef Bourguignon
- extra virgin olive oil
- 4 bacon slices, cut into 3-inch strips
- 4 pounds beef chuck or round, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 3 tablespoons all purpose flour
- 1 can beef consume
- 1 bottle dry red wine, such as Burgundy (we used Bordeaux)
- 5 cups low-sodium beef broth
- Bouquet garnit (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheese clothe)
- 3 garlic cloves, chopped
- 1 pound white mushrooms, stems trimmed
- pinch of sugar
- 3 cups blanched and peeled pearl onions (we used a bag of frozen ones)
- package of egg noodles
- 3 tablespoons butter
- 3 tablespoons parsley
- sea salt
- Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish.
- Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. You want a LOT of color here. Don't worry about the stuff sticking to the bottom of the pan-its flavor. Remove from the pot to a plate.
- Add the tomato paste and flour to the pot and stir to combine.
- Add in the can of beef consume and whisk unit all combined.
- Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni.
- Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
- In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the pearl onions and cook until onions are heated through.
- Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine.
- Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. You want the sauce to be like a thick gravy. Not like soup, or even stew. Gravy consistency.
- Bring a pot of water to a boil, add salt and egg noodles and cook until done.
- Drain and add to a bowl. Add the butter and stir gently until butter is completely melted. Add the parsley and a pinch of good coarse seal salt. Stir to combine
- Remove the bouquet garni from the pot.
- Add pasta to a bowl. Add a few chunks of meat on top of the pasta. Add a few spoon fulls of sauce. Place onion and mushrooms around the meat and shower with chopped parsley and the reserved crumbled bacon before serving.