THE DUCHESS OF DEVONSHIRE'S BEEF BOURGUIGNON
Provided by Meredith Etherington-Smith
Categories dinner, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Pat stewing beef dry. Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary. Remove meat with a slotted spoon as it cooks.
- Add carrot and onion to drippings in the pan and sauté until golden. Add the garlic, salt and pepper and sauté for 1 minute. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Add meat and mix well. Stir in wine gradually until flour is blended. Add bouquet garni and heat to boiling. Cover and bake 1 1/2 to 2 hours, until meat is tender, lowering heat to 300 degrees after 1 hour and adding a little water if the liquid is below the level of the meat.
- While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute. Drain and rinse with cold water. Snip tops of onions with kitchen scissors, pull back skins and trim them off at roots. Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter. Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated and the onions are coated with a caramelized glaze, for about 45 minutes. Set aside.
- While onions cook, cut bacon crosswise into 1/4-inch wide pieces. Fry in a skillet over medium heat until browned and crisp. Remove bacon to a bowl and brown mushrooms on both sides in drippings. Add mushrooms to bacon and set aside.
- When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan. If cooking liquid is thin, boil it until it thickens to a coating consistency. Return the stew to the pan and adjust seasoning. Add onions, bacon and mushrooms and pour on liquid. Heat through. Serve with the potatoes or noodles.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 932 milligrams, Sugar 15 grams, TransFat 1 gram
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Darren Kubas
[email protected]This is a great recipe for a special occasion dinner. It's a bit time-consuming to make, but it's worth it.
lisalee jackson
[email protected]I made this for a dinner party and everyone loved it. It was a real crowd-pleaser.
Chomma Chommi
[email protected]This was a delicious and easy-to-follow recipe. I will definitely be making it again.
Md Zura Alom
[email protected]I've never made beef bourguignon before, but this recipe made it easy. It turned out great!
Gulaab Mahi
[email protected]This recipe is a keeper! I will definitely be making it again.
Abdiel Carmona
[email protected]I made this for my husband's birthday dinner and he loved it! He said it was the best beef bourguignon he's ever had.
Kaleem NiaziVolog channel
[email protected]This is a great recipe for a special occasion dinner. It's a bit time-consuming to make, but it's worth it. The beef is so tender and the sauce is so flavorful.
Karen Neveling
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I usually serve it over egg noodles or mashed potatoes.
gaming SHEFAT
[email protected]This was my first time making beef bourguignon and it turned out great! I followed the recipe exactly and it was easy to follow. The beef was tender and the sauce was delicious.
Deborah Tuyizihire
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The beef is always so tender and the sauce is so flavorful. It's a great dish to make ahead of time, too.
Angela Makoon
[email protected]This beef bourguignon was absolutely divine! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was the perfect comfort food for a cold winter night.