| This recipe is liked by 4 person(s). |
|
Beef Bourguignonne with Onions & Mushrooms
Nb persons: 2
Yield:
Preparation time:
Total time: 1 hour
Source: Cuisine at home
| FOR THE MEAT | |
| 2 strips | bacon, diced |
| 1 | boneless, beef rib-eye steak (8- to 12-oz.), trimmed, cubed, and seasoned with kosher salt and pepper |
| 1/4 cup | all-purpose flour |
| FOR THE STEW— | |
| 1/2 cup | sliced carrot |
| 1/2 cup | frozen pearl onions |
| 1/2 cup | petite button mushrooms |
| 1/4 cup | diced celery |
| 1 tsp. | minced garlic |
| 1 tsp. | minced fresh thyme |
| 2 tsp. | tomato paste |
| 1 Tbsp. | all-purpose flour |
| 2 Tbsp. | brandy |
| 3/4 cup | dry red wine |
| 1/4 cup | low-sodium beef broth |
| Kosher salt and pepper to taste | |
| 1 Tbsp. | red wine vinegar |
| Chopped fresh parsley | |
| Lemon zest | |
A tight-fitting lid is a must for this dish. It traps steam inside the pot, keeping the wine from evaporating. A tight covering of foil also works.
Preheat oven to 350°.
Sauté bacon in an ovenproof saucepan over medium heat until crisp, 8–10 minutes. Drain bacon on a paper-towel-lined plate. Dredge steak in 1/4 cup flour, then brown in bacon drippings. Remove steak and set aside.
Sweat carrot, onions, mushrooms, celery, and garlic in the same pan over medium-low heat until vegetables start to soften, about 5 minutes. Stir in tomato paste and thyme, cook for 2 minutes, then stir in 1 Tbsp. of flour. Add brandy; cook until liquid is almost evaporated.
Deglaze pan with wine and broth, stirring until sauce becomes smooth. Season with salt and pepper. Cover pan, transfer to oven, and bake 20 minutes. Add cooked bacon and steak to pan and return to oven. Bake 15 minutes.
Stir vinegar into stew. To serve, spoon bourguignonne over Buttered Parsley Noodles and garnish with parsley and lemon zest.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe