Beef Bourguignon Recipe from EPCOT

Name: Beef Bourguignon Recipe from EPCOT
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 tablespoon butter; 6 ounces smoked bacon, diced; 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat; to taste Salt; to taste pepper; 4 cloves garlic, minced; 1 large white onion, diced; 1 large carrot, peeled and cut into 1/2-inch slices; 1 pound crimini mushrooms, quartered; 1 tablespoon fresh chopped rosemary; 1 tablespoon fresh chopped thyme; 2 tablespoons tomato paste; 2 tablespoons flour; 3 cups red wine (Merlot, Pinot Noir, or Chianti); 2 cups beef broth; 0.5 cup sherry vinegar; 12 small fresh or frozen pearl onions, peeled; 2 tablespoons fresh chopped parsley, divided; 1 tablespoon salt; 3 pounds red-skinned potatoes, washed; 0.5 cup sour cream; 0.5 cup unsalted butter, softened; 2 tablespoons sherry vinegar; to taste White pepper

1h 45m

Serves 6

disneyparksblog.com

Beef Bourguignon Recipe from EPCOT

disneyparksblog.com

1h 45m

Serves 6

Directions

1Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp.
2Remove bacon with a slotted spoon and set aside.
3Pat beef dry and season generously with salt and pepper.
4Sear beef in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned.
5Remove beef from pan with slotted spoon and set aside.
6Add garlic, onion, carrots, and mushrooms to the Dutch oven and sauté for 6 minutes, until vegetables begin to soften.
7Stir in rosemary and thyme.
8Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
9Return beef and bacon to the pan.
10Add flour and stir constantly for 5 minutes.
11Add wine, beef broth, and vinegar and stir to deglaze the pot.
12Add pearl onions and bring to a boil over high heat.
13Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.
14Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
15Keep beef bourguignon warm until ready to serve.
16Bring a large stockpot of water to a boil.
17Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft.
18Drain potatoes.
19Return potatoes to pot and mash with a hand masher or electric mixer until just broken.
20Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
21Season with additional salt and white pepper, to taste.
22Divide potatoes among 6 bowls.
23Ladle beef bourguignon on top of potatoes.
24Garnish with remaining chopped parsley.

Ingredients

1 tablespoon butter
6 ounces smoked bacon, diced
3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
to taste Salt
to taste pepper
4 cloves garlic, minced
1 large white onion, diced
1 large carrot, peeled and cut into 1/2-inch slices
1 pound crimini mushrooms, quartered
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
2 tablespoons tomato paste
2 tablespoons flour
3 cups red wine (Merlot, Pinot Noir, or Chianti)
2 cups beef broth
0.5 cup sherry vinegar
12 small fresh or frozen pearl onions, peeled
2 tablespoons fresh chopped parsley, divided
1 tablespoon salt
3 pounds red-skinned potatoes, washed
0.5 cup sour cream
0.5 cup unsalted butter, softened
2 tablespoons sherry vinegar
to taste White pepper

Equipment

large Dutch ovenslotted spoonlarge stockpothand masher or electric mixer

Tips

Always use caution when handling sharp objects and hot contents.
Supervise children who are helping or nearby.
The flavor profile may vary from the restaurant’s version as this recipe has been converted from a larger quantity.

Beef Bourguignon Recipe from EPCOT

1h 45m

Serves 6

disneyparksblog.com

Beef Bourguignon Recipe from EPCOT

disneyparksblog.com

1h 45m

Serves 6

Directions

1Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp.
2Remove bacon with a slotted spoon and set aside.
3Pat beef dry and season generously with salt and pepper.
4Sear beef in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned.
5Remove beef from pan with slotted spoon and set aside.
6Add garlic, onion, carrots, and mushrooms to the Dutch oven and sauté for 6 minutes, until vegetables begin to soften.
7Stir in rosemary and thyme.
8Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
9Return beef and bacon to the pan.
10Add flour and stir constantly for 5 minutes.
11Add wine, beef broth, and vinegar and stir to deglaze the pot.
12Add pearl onions and bring to a boil over high heat.
13Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.
14Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
15Keep beef bourguignon warm until ready to serve.
16Bring a large stockpot of water to a boil.
17Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft.
18Drain potatoes.
19Return potatoes to pot and mash with a hand masher or electric mixer until just broken.
20Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
21Season with additional salt and white pepper, to taste.
22Divide potatoes among 6 bowls.
23Ladle beef bourguignon on top of potatoes.
24Garnish with remaining chopped parsley.

Ingredients

1 tablespoon butter
6 ounces smoked bacon, diced
3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
to taste Salt
to taste pepper
4 cloves garlic, minced
1 large white onion, diced
1 large carrot, peeled and cut into 1/2-inch slices
1 pound crimini mushrooms, quartered
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
2 tablespoons tomato paste
2 tablespoons flour
3 cups red wine (Merlot, Pinot Noir, or Chianti)
2 cups beef broth
0.5 cup sherry vinegar
12 small fresh or frozen pearl onions, peeled
2 tablespoons fresh chopped parsley, divided
1 tablespoon salt
3 pounds red-skinned potatoes, washed
0.5 cup sour cream
0.5 cup unsalted butter, softened
2 tablespoons sherry vinegar
to taste White pepper

Equipment

large Dutch ovenslotted spoonlarge stockpothand masher or electric mixer

Tips

Always use caution when handling sharp objects and hot contents.
Supervise children who are helping or nearby.
The flavor profile may vary from the restaurant’s version as this recipe has been converted from a larger quantity.