Directions
- 1Dice celery, onion, and carrots.
- 2Cut beef into 1.5” cubes. Season with salt and pepper.
- 3Dice bacon.
- 4Boil pearl onions in a saucepan.
- 5In a large pot, add oil and sear the beef cubes until browned on all sides.
- 6Remove beef cubes and set aside.
- 7Add bacon to the pot and cook until crispy.
- 8Add diced onions to the pot and sauté.
- 9Add diced carrots and celery to the pot and sauté.
- 10Add butter to the pot and mix.
- 11Return beef cubes to the pot.
- 12Add flour to the pot and mix.
- 13Add beef broth to the pot.
- 14Add red wine to the pot.
- 15Add thyme, garlic, and bay leaves to the pot.
- 16Mix the ingredients in the pot.
- 17Cover and let it simmer.
- 18Sauté pearl onions and mushrooms in a pan with butter and sugar.
- 19Add sautéed pearl onions and mushrooms to the pot.
- 20Serve the Beef Bourguignon over mashed potatoes and garnish with parsley.
Ingredients
- 1 bottle burgundy or Pinot noir
- 1 Tbsp algae cooking oil
- 4 Tbsp butter
- 2 lbs beef
- 2 carrots
- 1 white onion
- 3 celery stalks
- 3 Tbsp all purpose flour
- 3 cups beef broth
- 3 sprigs thyme
- 0 black pepper
- 0 salt
- 3 cloves garlic
- 3 bay leaves
- 16 pearl onions
- 10 mushrooms
- 2 Tbsp butter
- 1 Tbsp sugar
- 0.5 lb bacon
Equipment
knifecutting boardyellow traysmall saucepanlarge copper potwooden spoonmetal tongswhisksmall bowlfrying pan
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