Last Christmas I made Julia Child’s Boeuf Bourguignon recipe: lardon, butter and all that delicious fat! I even made it the night before to make sure all those flavours had the chance to intensify and harmonize! How can you go wrong? You can’t obviously. The recipe’s quite labour intensive and you sadly can’t eat that stuff every day. That recipe is tucked aside for special occasions. I have discovered, however, a slightly healthier (healthier that is, if you don’t serve it with cream laden mashed potatoes… -innocent whistle-) version that is pretty tasty! A colleague shared it with me this week and I’m glad I tried it! I was not disappointed!
1/3 cup all-purpose flour
2 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
2 1/4 lbs stewing beef
3 slices bacon, chopped and divided
1 cup onion, chopped
1 cup carrots, sliced
4 cloves of garlic, minced
1 1/2 cups dry red wine
8 cups button mushrooms, halved (about 1 1/2 lbs)
2 tbsp tomato paste
2 tsp fresh thyme, chopped
2 bay leaves
1 package frozen pearl onions
Combine flour, 1 tsp salt and 1/4 tsp pepper in a large ziplock bag. Add beef, seal and shake to coat.
Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with slotted spoon, set aside. Add half of beef mixture to drippings in pan, cook 5 minutes, browning on all sides. Remove beef from pan, cover and keep warm. Repeat procedure with remaining bacon and beef mixture.
Add chopped onion, carrot and minced garlic to pan. Sauté for 5 minutes. Stir in wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining salt and pepper, mushrooms, tomato paste, thyme, bay leaves and pearl onions. Bring to a boil. Cover, reduce heat and simmer for 45 minutes. Uncover and cook for another hour or until beef is tender. Discard bay leaves. Serve beef over mashed potatoes, egg noodles or rice.