Beef Bourguignon With Carrots

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READY IN: 15hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the.
  • corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight.
  • Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper.
  • Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat.
  • Heat canola oil in a heavy bottomed stock pot. Working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.
  • Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.
  • Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 ½ hours, until the beef becomes tender. Stir the flour into.
  • ¼ cup of water and slowly whisk into the stew. Continue cooking the stew for another ½ hour until thick and the beef is very tender.
  • Just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a sauté pan and add water to barely cover the carrots, add the butter and lightly season with salt and.
  • pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with or as a bed for the beef.
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