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Bake & Roast

Beef Bourguignon
Ingredients
Bourguignon (pronounced bur-geen-yohn) is a hearty French stew, fabulous on a cold winter's night. It's traditionally prepared with a red Burgundy wine, made from Pinot noir grapes, and stew meat, which needs to cook a long time. Our streamlined version calls for strip steak, which cooks quickly. For a delicious splurge, try the dish with filet mignon. Serve with buttered egg noodles, mashed potatoes, or rice. Recipe may be frozen and halved.
4 oz Pancetta, diced
1 1/2 lb Strip steak, cut into 1" chunks
8 oz Baby bella mushrooms, stems removed and caps sliced
2 each Thinly sliced carrots
1/2 cup Parsnips, peeled and finely shredded
1 1/2 teaspoon Minced garlic
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper, freshly ground
1/2 teaspoon Dried thyme
2 cup Red wine
1/2 lb Frozen pearl onions
1 tablespoon Tomato paste
1/2 teaspoon Dry mustard
2 tablespoon Flour
1 1/2 cup Beef broth, low sodium
2 tablespoon Chives, fresh, finely sliced
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Beef Bourguignon

Beef Bourguignon

Beef Bourguignon
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:34 minutes
directions
1. In a large soup pot over medium-high heat, cook and stir pancetta until crispy,about 3 to 5 minutes.
2. Add beef and cook until seared on most sides, about 7 to 10 minutes. Using a slotted spoon, transfer beef and pancetta to a plate. Set aside.
3. Add mushrooms, carrots, parsnips, garlic, salt, pepper, and thyme to pot and cook over medium-high heat, stirring occasionally, until mushrooms start to release some liquid, about 8 to 10 minutes. If mixture starts to brown too quickly, reduce heat to medium.
4. Add wine and onions to pot and bring to a simmer. Cook until carrots are tender,about 5 to 6 minutes.
5. In a small bowl, whisk together tomato paste, mustard, flour, and beef broth and set aside. When carrots are tender, stir in beef broth mixture. Stir until mixture comes to a simmer and thickens slightly.
6. Return beef and pancetta to pot and heat to cook through, about 2 to 3 minutes. Divide among four bowls and garnish with chives.
Source: Hannaford fresh Magazine, January - February 2008

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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