Steps to Prepare Plating Beef Bourguignon

Beef And Barley Stew A La Bourguignon

To make beef bourguignon at home, you soak a relatively inexpensive cut of beef, the shoulder, in red wine, and then sear and simmer it with carrots, onions, celery, and herbs.

Recipe Summary Beef And Barley Stew A La Bourguignon

This delicious beef stew combines elements of a traditional American beef and barley stew with those of the classic French boeuf bourguignon. I created this for my husband, much to his delight. Guests have raved, too. This is a time-consuming recipe, but I don't think you'll be disappointed. Serve with boiled new potatoes if desired.

Ingredients | Plating Beef Bourguignon

2 pounds beef stew meat, cut into 1/2-inch cubes

2 teaspoons salt, divided

1 cup all-purpose flour

½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces

2 cups thickly sliced celery

1 cup chopped onion

1 cup chopped carrot

5 cloves garlic, crushed

½ teaspoon red pepper flakes

1 ½ cups red wine

2 fluid ounces cognac

2 (14.5 ounce) cans stewed tomatoes, crushed

3 cups reduced-sodium beef broth

2 ½ cups beef consomme

2 tablespoons balsamic vinegar

1 tablespoon tomato paste

2 teaspoons ground thyme

4 bay leaves

½ teaspoon freshly ground black pepper

⅔ cup pearl barley

1 (8 ounce) package frozen pearl onions, thawed

1 pinch white sugar

1 (16 ounce) package frozen peas

3 tablespoons butter

1 pound crimini mushrooms, quartered

2 tablespoons cornstarch

¼ cup cold water

¼ cup minced fresh Italian parsley

Directions

Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.

Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.

Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.

Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.

Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.

Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.

Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.

Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

You can use a Dutch oven instead of a stock pot.

When burning the wine and cognac, keep a skillet lid handy in case the fire needs quick extinguishing.

Info | Plating Beef Bourguignon

prep: 30 mins cook: 2 hrs 47 mins total: 3 hrs 17 mins Servings: 8 Yield: 8 servings

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