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RECIPES/Entrees
Beef Bourguignon
This Beef Bourguignon is so flavorful that I didn’t even need to put any salt and pepper at the end to season it. The rosemary adds an aromatic and woodsy flavor to the beef that matches perfectly with the red wine. The thyme is refreshing and is lemony which is pairing nicely with the lemon zest to brightens up the whole dish. The oregano is fragrant and sweet, it brings out the natural sweetness from the carrots. The beef is so tender that the meat is literally falling apart when it’s done. The mushrooms adds an earthy flavor and the pearl onions add another level of sweetness. It is such a comforting meal and would certainly warms up your belly after 1 bowl. Perfect for the fall and winter season.
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INGREDIENTS
Marinate:
2 1/2 pounds chuck beef cut into 1 1/2-inch cubes
1 tablespoon olive oil
2 tablespoons fresh rosemary, finely chopped
1 teaspoon fresh oregano, finely chopped
2 teaspoons chopped garlic (2 cloves)
1 tablespoon steak seasonings

For the Bourguignon:
1 tablespoon olive oil
1 cup dry red wine
1 can (2 cups) beef consommé
1 tablespoon tomato paste
7-8 stems fresh thyme, tie with kitchen twine
1 pinch of red pepper flakes
15 whole black pepper corns, tie in cheese cloth or disposable tea bags
A few dashes of Worcestershire sauce
A dash of Tabasco
2 bay leaves
1 tablespoon rock sugar (it helps tenderize the meat)
1 pound carrots, sliced diagonally into 1-inch chunks
1 pound frozen whole pearl onions
1 pound fresh mushrooms stems discarded, caps thickly sliced (I used a combination of button and cremini)
1 teaspoon cornstarch, dissolved in 2 teaspoon cold water
1/4 cup fresh Italian flat leave parsley, finely chopped
1 teaspoon grated lemon zest
Instructions
To marinate:

In a large zip lock bag, combine chuck beef with marinate ingredients. Squeezing out extra air and close the bag. Massage meat to distribute marinates evenly. Leave at room temperature for up to 2 hours, or refrigerate to marinate overnight.

To cook the Bourguignon:
Heat the olive oil in a large pot. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to a plate and continue searing until all the beef is browned. Set aside.

Add the red wine, and beef consommé. Put the meat back into the pot with the juices. Add enough water to almost cover the meat (if needed). Add the tomato paste and thyme, pepper flakes, black pepper, Worcestershire, Tabasco, bay leaves, and rock sugar. Bring to a simmer, cover the pot with a tight-fitting lid and lower the heat to the lowest setting and cook for 1 hour 30 minutes. Add carrots and cook for another 40 minutes. Then turn the heat to medium high, add onion and mushrooms. Bring the stew to a boil and add corn starch mixture. Remove from heat and stir in parsley and lemon zest. Add kosher salt and fresh ground black pepper, to taste.
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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