Beef Bourgiogen

Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

1.5 (kilograms) cubed stewing beef or beef short ribs
3 tablespoons	all purpose flour
250 (grams) strip bacon, sliced
2 tablespoon	olive oil
to taste	salt
	pepper
2 tablespoon	butter
3 tablespoons	tomato paste
3 pieces	thyme, stripped
	Marinade
1 cup	carrot, thinly sliced
1 cup	spanish onion, sliced
1 cup	leek whites, sliced
1 cup	celery, sliced
3 cloves	garlic, halved
1 tablespoon	herbes de provence
3 cups	red wine
1/2 cup	brandy
	cognac, alternative
3 cups	beef stock
Garnish Vegetables
3 pieces	flat leaf parsley, minced
6 pieces	red fingerling potatoes, sliced, lengthwise
6 pieces	white fingerling potatoes, sliced lengthwise
12 pieces	baby heirloom carrots, peeled and sliced lengthwise
12 pieces	cremini mushrooms, cleaned and quartered
12	red pearl onions, peeled
12	white pearl onions, peeled

Preparation

Optional Marinade: If you don't have time to marinate, just sauté vegetables and beef as is.

Combine the marinade ingredients in a covered bowl or zip bag, refrigerate overnight.
Strain liquid into a saucepan, remove and separate the beef from the marinated vegetables.
Bring liquid to boil, skim off impurities, remove and reserve.
Pat the beef dry with paper towel, lightly toss with flour, and season with salt and pepper.
Heat a large heavy bottom pan or casserole dish, add oil and butter for each batch. Add the beef in batches, browning all sides then remove, careful not to boil the meat.
Remove the beef and reserve.
Add all of the garnish vegetables to the pan, sauté until lightly browned.
Remove garnish vegetables; add the bacon to the pan, sauté until golden brown.
Remove the bacon; add the marinade vegetables to the pan, sauté until golden brown.
Add tomato paste to the bottom of the pan, sauté until browned and fragrant. Deglaze the pan with reserved liquid.
Combine all ingredients adding stock and fresh thyme.
Simmer for several hours until sauce is reduced and beef tender, skim excess fat and impurities.
Finish with parsley, check seasoning, serve topped with a freshly baked biscuits and serve with sautéed garnish vegetables.

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