Happy New Year everyone!
Treat this as a basic beef stew recipe. Feel free to mix up the veggies and herbs. Place chilled leftovers into a shallow dish, cover with pastry and impress your guests with a Bourguignonne pot pie!
Having trouble peeling your pearl onions? Dunk them in a pot of boiling water for a minute and then strain. Their rough skins will pull off easily.
Basic Beef Bourguignonne
- 1/3 cup flour (or 1/4 cup cornstarch for GF option)
- 2 lbs stewing beef cut into 1 1/2 inch cubes
- Salt and pepper
- 5 slices bacon, diced (optional, if not using use olive 0r vegetable oil to brown the beef)
- 2 onions, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and cut into chunks
- 3 cups mini potatoes
- 1 bunch of parsley, washed, leaves chopped and stems tied
- 5 sprigs thyme
- 1 bay leaf
- 1 star anise pod
- 2 1/2 cup beef stock
- 1 cup red wine
- 2 Tbsp butter
- 10 oz. cremini mushroom
- 1 cup pearl onions, peeled
- 1 Tbsp cornstarch (optional)
Toss the beef in the flour with a teaspoon of both kosher salt and pepper. Set aside.
In a large pot or dutch oven over medium high heat, sear off the bacon in a dry pan until crisp. Remove the bacon with a slotted spoon leaving the rendered fat in the pan. Brown the beef in a few batches and remove from heat. Add the onion, garlic, carrots, parsley stems, thyme, bay leaf and start anise. Stir the veggies until they are heated through. Add the stock and wine and bring to a gentle simmer. Return the beef to the pot and add enough water to almost cover the beef and veggies. Give everything a good stir, reduce heat to lowest setting cover and simmer for an hour.
Add the potatoes to the pot and add more water if necessary. Taste and adjust seasoning. Cover and cook for another hour.
In a large pan over medium high heat, melt 1 Tbsp butter and fry the mushrooms and pearl onions until fragrant, about 3-5 minutes. Tip into the stew and stir through. Cover and simmer for 20-30 minutes.
If you prefer a stew with more body, dissolve the cornstarch in 2 Tbsps water and stir into the stew. Add a handful of parsley, stir through and serve in warmed bowls.