Braised beef in red wine sauce
Instructions:
- Beef Bourguignon is a classic French dish known for its slow, moist cooking technique and
deep rich sauce. The dish features the rich, meaty characteristics of beef with the substantial cooking method of braising. This item is very wine-friendly and provides an opportunity to marry the wine used in its preparation with the wine served as its accompaniment. This is one reason why red Burgundies go so well with Beef Bourguignon. The traditional preparation calls for red Burgundy (Pinot Noir), but other red varietals can be substituted to produce a fine final product.
- 4 lb (1.8 kg) trimmed beef, cut into 1-inch (2.5 cm) cubes;
- Salt;
- Black pepper;
- Flour for dredging;
- 6 oz (170 g) bacon, diced;
- 1⁄4 c (60 ml) olive oil;
- 11⁄2 c (355 ml) sliced onions;
- 11⁄2 c (355 ml) peeled baby carrots;
- 1⁄4 c (60 ml) peeled and thinly sliced garlic;
- 2 c (470 ml) button mushrooms;
- 2 c (470 ml) dry red wine;
- 3 c (710 ml) beef stock or canned beef broth;
- 1 c (240 ml) diced tomatoes, fresh or canned;
- 2 bay leaves;
- 4 sprigs thyme;
- 1⁄4 c (60 ml) parsley, chopped;
- 1 tbsp (15 ml) chopped thyme.
- Season the beef cubes generously with salt and black pepper. Dredge the seasoned beef in the flour. In a heavy skillet or rondo, sauté bacon in the olive oil until lightly browned over medium-high heat.
- Remove the crisp bacon from skillet and drain on paper towels. Brown the beef in the hot fat in batches, being careful not to crowd the pan or burn the beef. When nicely browned, add the onions, carrots, garlic, and mushrooms to the pan. Continue cooking over medium-high heat for 8–10 minutes, until the vegetables are caramelized. Add the red wine, beef broth, tomato, bay leaves, thyme sprigs, and cooked bacon to the pan. Incorporate the browned bits into this mixture by scraping the bottom of the pan. Bring the mixture to a boil, then reduce to a simmer. Cover the skillet and cook slowly for 21/2–3 hours, until meat is very tender. Before serving, add chopped parsley and thyme and adjust the seasoning with salt and black pepper, if needed.