Simply Elegant Home Cooking's video: Beef Bourguignon Beef Stew With Burgundy Wine

Beef Bourguignon, which is also known as Beef Burgundy or Boeuf Bourguignon is a delicious, French beef stew, made famous by Julia Child. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic stew! The key here is to SLOWLY cook the stew on low heat over a long period of time to tenderize and maximize the flavor. Additional flavor is also added by using a whole 750ml bottle of burgundy wine. The dish can be served as a traditional stew or reduced further and served over top of mashed potatoes. Ingredients: -2 ½ lbs chuck roast -3 strips bacon -1 tablespoon cooking oil -4 tablespoon butter -3 tablespoon flour -1 large white onion -6 carrots -2 tablespoon fresh thyme leaves -3 tablespoon tomato paste -3 cloves garlic -750ml red burgundy wine -2 cups HOMEMADE beef stock -12 ounce red pearl onions -12 ounce cremini mushrooms -salt and pepper to taste -1 handful fresh parsley (optional) Directions: -Remove meat from fridge an hour before cooking, blot it dry with a paper towel, cut into large chunks, and season liberally with salt and pepper. -Preheat a large French oven, also known as a Dutch Oven, over medium heat for 15 minutes until full temperature is reached. -Dice the bacon, add the oil to the French Oven, and sauté the bacon until crispy. Remove the bacon to a plate. -In the same pan, sear the beef. It is very important to get a deep color on the meat so be sure not to over crowd the pan. Sear in two batches if needed. -After roughly 3 minutes per side, remove the beef and set aside on a plate. -In the same pan, add in the onion and the carrots and sauté until they have softened. Be sure to season with more salt and pepper at this stage too. -After onions and carrots are softened, add in the garlic, thyme, and tomato paste. Cook for about 1 minute, stirring constantly so as not to burn the garlic. -Deglaze the pan with the red wine, and add back in the bacon and the beef. Add the beef stock and bring back up to a simmer. -Once the beef stew is up to a simmer, turn off the stovetop, partially cover the stew, and place the pot into a preheated 300 degree oven. The beef bourguignon will cook in the oven for roughly 3 hours, or until tender. -After about 2 ½ hrs, preheat a large skillet and add 2 tablespoon of butter along with the mushrooms and pearl onions. Add a little salt and pepper and sauté for about 10 minutes or until caramelized. -Once the onions and mushrooms are ready, remove the Beef Bourguignon from the oven, add in the onions and mushrooms, and stir to incorporate. Remove the lid and let the dish cook for another 15 minutes or so either back in the oven or on the stovetop over medium low heat. -In the Meantime, mix the remaining 2 tablespoons of butter with the flour, mash with a fork, and add this to the beef stew. Stir to incorporate. This will thicken the sauce as it cooks for the final 15 minutes. -Garnish with fresh parsley if desired, serve and enjoy!