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Beef Bourguignon Chef Billy Parisi Style

Ingredients
  Stew meat 2 Pound, lean
  Yellow onion 1⁄2 , dice
  Celery stalk 1 , dice
  Carrot 1 , dice
  Garlic clove 1 Small, mash
  Olive oil 5 Tablespoon
  Cotes du rhone/Burgundy wine 1 Bottle (1 l)
  Beef stock 32 Ounce
  Fresh thyme sprigs 8
  Bay leaf 1
  Bacon strips 8 , thinly sliced
  Baby carrots 8 , slice
  Cipolline onions 8 , peeled, cut into very small pieces
  Oyster mushrooms 2 Ounce
  Shittake mushrooms 2 Ounce
  Cremini mushrooms 2 Ounce
  Fingerling potatoes 10 Medium, halved
  French baguette 1
  Salt To Taste
  Cracked pepper To Taste
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.

MAKING
2. In a large pot add the diced onions, celery, carrots and garlic along with a tablespoon of olive oil and brown.
3. Once done, add in wine, beef stock and let it reduce a little.
4. Once reduced, add in fresh thyme, bay leaf and cook down.
5. In another large pan add bacon and render bacon fat. Once the bacon is cooked set aside the lardons reserving the bacon fat.
6. Next, season the beef stew meat on all sides with salt and pepper.
7. In the bacon pan, brown all sides of the beef. Once the beef is brown, add it to the stock pot.
8. Pop into the oven on 375° for 60 to 90 minutes.
9. 30 minutes before the beef is cooked, place 4 separate saute pans with 1 tablespoon of olive oil in each.
10. Place the baby carrots in one pan, the mushrooms in one pan, the cippolini onions in one pan, the potatoes in one pan and caramelize. Season as required with salt and pepper.
11. Combine all the vegetables in one pan and add the bacon lardons and toss.
12. Remove beef from the oven, set aside and strain the wine mixture into a new pot.
13. Place the beef back into the pot along with the caramelized baby carrots, cippolini onions, mushrooms, potatoes for 10-15 minutes on medium-high heat.

SERVING
14. To plate add a few of each ingredients to a plate with some of the wine sauce and garnish with fresh thyme leaves. Serve with slices of French baguette.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Beef
Restriction: 
High Protein, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
8

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