Boeuf Bourguignon(ish) 4 lb. Beef chuck 3 oz. Bacon 2 large carrots 1 whole onion - medium dice 1 lb. Mushrooms I used portabella 2 Large Parnsips 3 Garlic Cloves - diced 3 cups Beef broth or (Water + Beef Bouillon cubes) 750 ml red wine 2 Tbsp Tomato paste 2 Tbsp Browning (optional) Kosher salt to taste Brown sugar to taste Salt to taste
Black Pepper to taste
2 Bayleaves Bouquet of Thyme Step 1: Cut the beef chuck into 2 inch pieces. Season with kosher salt. Step 1: Prep the veggies. Dice the onions and garlic. Peel the carrots and parsnips cut into obliques (how I did in the video). Step 3: In a big pot, sear the beef chuck in medium heat. You want to slowly brown the beef. If your heat is too hot, the flour and the bottom of the pan will burn. You want to use about a 1/4 cup of oil when you sear. Add more if it gets too dry. Set the beef aside once they are all seared. Step 4: In the same pot, toss in the mushrooms, onions and garlic in and sauté for 3 minutes. Add in the Tomato paste and browning sauté for another 2 minutes. Deglaze with red wine. Place beef back into pot and add 3 cups of water, 2 beef bouillon cubes, 2 bayleaves, and the bouquet of Thyme. Bring to a boil then reduce the heat to a slow simmer. Simmer for 2 hrs or until the beef is tender. Step 5: After 2 hrs, toss in the carrots and parsnips. Cook for another 15-20 minutes. Step 6: At this point, you are going to season to taste. I personally added 2 tsp brown sugar, salt and black pepper to taste. If the sauce isn’t thick enough you can add cornstarch slurry (2 Tbsp Water + 1.5 Tbsp Cornstarch) to the sauce and bring it to a boil while constantly stirring. Add until you reach desired thickness. Enjoy! #beefstew #stew #recipe #food #comfortfood #stewseason #soupseason #cozy