Make Ahead Boeuf Bourguinon
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This classic French 'stew' (Burgundy Beef) is really wonderful! Serve with a green salad and some crusty French bread to 'dip' into the stew.
INGREDIENTS
4 pounds lean chuck, cut into 1-inch cubes
1/2 pound bacon, diced
1 dozen small silverskin onions, peeled
1/2 pound fresh mushrooms
Freshly ground black pepper
2 cloves garlic, minced
2 tablespoons tomato paste or ketchup
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon nutmeg
Zest of 1/2 orange
1 bay leaf
1 bottle good dry red wine or Burgundy wine
1/2 cup fresh parsley, choppedSauté bacon until brown and crispy. Remove bacon; set aside. Sauté onions until golden. Remove onions and store in a jar in the refrigerator.
Brown meat evenly in the same pan (you may have to do this in 2 batches). Put meat, juices and bacon in an ovenproof stew pot. Sprinkle with freshly ground pepper, garlic, and orange peel. Pour red wine over until it just barely covers the meat. Heat for a few minutes.
Bake in a 250 to 300 degree oven, covered, for 3 hours. Let cool. Refrigerate.
Sauté mushrooms in butter until browned. Store in a jar in the refrigerator until the next day.
WHEN READY TO SERVE - Heat stew on stovetop, stirring in onions. Place all mushrooms in center of the stew. Bake at 200 degrees for 1 hour.
At serving time, sprinkle top generously with chopped parsley.