Beef Bourguignon
Beef Bourguignon is a classic French dish. The red wine and other seasonings impart a wonderful, savory flavor. We use our Cattleman’s Cracked Peppercorn Blend for the seasoning, which we crafted for beef, vegetables and other dishes. It adds an extra layer of flavor not found in other versions of the recipe. The result is a dish worthy of any top restaurant in Paris. We serve ours over mashed potatoes, but you can also serve over noodles. Adding a side of your favorite seasonal vegetable and your dinner is complete. Enjoy, or should I say Bon Appétit!
Serves 4-6
Ingredients:
2 Pounds Beef Chuck Roast, Cut into 2″ Cubes
1 Cup Red Wine, such as a Cabernet or Merlot
1 Medium Yellow Onion, Chopped
1 Tablespoon Minced Garlic
3 Tablespoons Sheffield’s Cattleman’s Cracked Peppercorn Blend
½ Teaspoon Dried Thyme
2 Bay Leaves
2 Tablespoons Olive Oil, plus more if needed
3 Slices Bacon, Cut into ¼” Slices
2 Tablespoons Unsalted Butter
½ Pound White Button Mushrooms, Quartered
1 Cup Frozen Pearl Onions
Cooked Mashed Potatoes for Serving
Directions:
In a large mixing bowl, add the red wine, onion, garlic, Cattleman’s Cracked Peppercorn, thyme, and bay leaves. Whisk to combine well. Add the beef and toss to coat evenly. Cover and marinate for 3 to 4 hours in the refrigerator. Overnight is better, allowing the flavors to develop further.
Transfer the beef to a plate. Reserve the onion and garlic in a bowl and set the marinade aside until needed. Discard the bay leaves.
In a Dutch oven or other heavy pot, add the olive oil over medium high heat. Add the bacon and cook about 3 to 4 minutes until lightly browned. Transfer bacon to a plate lined with a paper towel.
Add an extra tablespoon of oil to the pot if needed. Add the beef cubes and cook about 6 to 8 minutes, until browned on all sides. Reduce heat to medium. Add the reserved onion and garlic. Cook about 2 to 3 minutes until softened. Add the marinade back to the pot. Scrape up any browned bits. Transfer the beef, bacon and juices back to the pot. Increase heat and bring to a boil, then reduce to a simmer. Cover and cook for about 30 minutes until the beef is fork tender.
While the beef is cooking, prepare the mushrooms and pearl onions. In a large non-stick skillet over medium heat, add 1 tablespoon of the butter. Add the mushrooms, and cook about 4 to 5 minutes, or until they are lightly browned, stirring frequently. Transfer to a bowl. Add the remaining tablespoon of the butter. Add the frozen pearl onions, reduce heat to medium-low and cook about 10 minutes until tender. Transfer the mushrooms and pearl onions back to the pot with the beef. Stir to combine. Remove from the heat and serve immediately.
Serve over the cooked mashed potatoes. Add a side of sautéed green beans or other seasonal vegetable and your Beef Bourguignon dinner is complete.