BEEF STEW WITH TOMATOES – BOEUF BOURGUIGNON AUX TOMATES

 

Boeuf Bourguignon is a staple of the French cuisine. I prepared this recipe with tomatoes and for intense flavors, I marinated the meat overnight (using 1 bottle of Burgundy wine or Pinot Noir, 1 onion, 1 clove, 2 carrots, 4 garlic cloves, 5 peppercorns and a bouquet garni).  The wine will be used to prepare the sauce.

Pair with a red Burgundy or Pinot Noir. I love Gevrey-Chambertin, Morey-St-Denis, Vosne Romanee from France!

Serves 6

 

2 tbsp. olive oil

3 lbs. beef stew meat

1 bottle of Burgundy wine or Pinot Noir

2 cups of beef stock

Bouquet garni (5 sprigs of thyme, flat parsley, bay leaf attached with kitchen twine)

3 tbsp all-purpose flour

1  can of diced tomatoes (14.5 oz.), drained

½ tbsp. butter

5 oz. smoked bacon

4 oz. pearl onions

8 oz. white whole mushrooms, quartered if large

4 carrots, peeled and cut into ½ inch pieces

4 garlic cloves, peeled (use the garlic cloves from the marinade if you choose to marinate the meat)

Salt and pepper

 

Pat the meat dry with paper towel. Season with salt and pepper.

Heat a large Dutch oven over medium-high heat. Add 2 tbsp of oil and brown the meat on all sides, about 8 minutes. Add the flour and mix well on low heat for about 3 minutes. Add the garlic cloves, tomatoes, bouquet garni, the wine (used in the marinade, if so) and some beef stock to cover the meat. Bring to a boil, reduce heat to low, cover and cook for 1 h 20 minutes.

Meanwhile, cut the bacon into small pieces. Put it into a medium sauce pan. Cover with cold water and bring to a boil for 2 minutes. Drain and rinse. Set aside.

Put the mushrooms into a frying pan and cook on medium heat until the water is evaporated. Set aside.

In a medium saucepan, bring 4 cups of water to a boil and add the pearl onions. Cook for 1 minute. Drain and let cool down. This way, the onions will be easy to peel.

In a frying pan, cook the mushrooms, onions and bacon together during 10 minutes in a half tbsp. of butter.

Add carrots, mushrooms, pearl onions and bacon to the stew and cook for 45 to 55 minutes or until the meat and vegetables are tender.

Serve over mashed potatoes.

 

Bon Appetit!