Beef Bourguignon

READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • combine beef wine and 4 cloves garlic and marinate overnight (8 hours).
  • in a dutch oven heat 2 table spoons sunflower oil and stir in pancetta until slightly crip and remove.
  • add 2 table spoon oil and saute mushroom carrot and celery with clove allspice, 4 cloves garlic and thyme 5 minutes remove and set aside with pancetta.
  • remove beef from wine marinade and set wine marinade aside.
  • Combine flour salt and pepper and dredge the beef completely.
  • in dutch oven add 2 tablespoons oil and brown beef (in batches if necessary adding more oil if needed).
  • add vegetables, pancetta to beef and stir for a minute.
  • add wine marinade scraping all the bits from bottom of dutch oven.
  • add tomato paste, water, beef stock, bay leaf and place in pre heated oven 325 for 3 hours.
  • Saute pearl onions in butter for 3-5 minutes and in last 1/2 hour add to dutch oven.
  • In a seperat pot boil potatos whole, 20 minutes let cool and peel skin, quarter the potato and add to dutch oven for last 5 minutes.
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