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Beef Bourguignon

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Serves 4


Ingredients:

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1 tablespoon good olive oil+ Add to Shopping List
8 slices smoked bacon, diced+ Add to Shopping List
2 1/2 lb. Beef Chuck or Stew Meat, cut into 1 1/2-inch pieces+ Add to Shopping List
Montreal Steak Seasoning, to taste+ Add to Shopping List
1 lb. sliced carrots+ Add to Shopping List
2 yellow onions, diced+ Add to Shopping List
4 cloves garlic, minced+ Add to Shopping List
2 teaspoons sea salt+ Add to Shopping List
1/2 cup Cooking Sherry or brandy+ Add to Shopping List
1 bottle dry red wine+ Add to Shopping List
3 cups beef broth+ Add to Shopping List
1 can tomato paste+ Add to Shopping List
2 large bay leaves+ Add to Shopping List
1 tablespoon fresh thyme leaves, or 1 1/2 tsp. dried+ Add to Shopping List
5 tablespoons unsalted butter, at room temperature, divided+ Add to Shopping List
1 tablespoon brown sugar+ Add to Shopping List
1 lb. frozen pearl onions+ Add to Shopping List
1 lb. fresh mushrooms, sliced+ Add to Shopping List
3 tablespoons all-purpose flour+ Add to Shopping List
1/2 cup chopped fresh chives, for garnish+ Add to Shopping List
1/2 teaspoon freshly ground pepper+ Add to Shopping List

Directions:

  1. Preheat the oven to 325 degrees F. Pat beef cubes dry with paper towels and sprinkle evenly with Montreal Steak Seasoning; set aside.
  2. Preheat large Dutch oven over medium-high heat and add olive oil and diced bacon. Sauté until bacon is crisp; Remove bacon with slotted spoon to drain on paper towels. Brown beef cubes in bacon fat on all sides in batches. Keep browned beef warm on covered tray. Add carrots, onions, garlic, salt and black pepper to pot. Cook until soft and translucent, about 10 minutes. Add sherry or if using brandy, ignite to burn off alcohol. Add beef and bacon back to the pot along with red wine, beef broth, tomato paste, and thyme.
  3. Bring to a boil, stirring well; remove from heat. Place, stew, covered, in oven for 1 1/2 hours or until meat and veggies are fork tender.
  4. Meanwhile, preheat large skillet over medium high heat. Add 2 tablespoons butter, brown sugar, mushrooms and pearl onions and sauté until caramelized, about 10 minutes.
  5. In a small bowl, mix together remaining butter with flour into a paste; set aside. Transfer stew from oven to stove top and bring to a boil. Stir in mushrooms and pearl onions and butter paste. Reduce heat and simmer 10 minutes until gravy is thickened. Serve over mashed potatoes or toasted crostini.
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