Beef Bourguignon

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 lbs beef (i use tenderloin but hip or shoulder stewing beef works)
• 2 cups red wine
• 1/4 cup sunflower oil
• 4 ounces pancetta, thinly sliced and cubed
• 2 cups onions, coursley chopped
• 2 cups carrots, chopped 1 inch lengths
• 1 1/2 cups celery, chopped fine
• 8 garlic cloves, chopped fine
• 2 teaspoons fresh thyme
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup unbleached all-purpose flour
• 4 teaspoons tomato paste
• 2 bay leaves
• 1/2 cup beef stock
• 1/2 cup water
• 1 lb whole button mushroom
• 1 1/2 lbs potatoes
• 2 tablespoons butter
• 1/2 lb pearl onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 combine beef wine and 4 cloves garlic and marinate overnight (8 hours).
• 2 in a dutch oven heat 2 table spoons sunflower oil and stir in pancetta until slightly crip and remove.
• 3 add 2 table spoon oil and saute mushroom carrot and celery with clove allspice, 4 cloves garlic and thyme 5 minutes remove and set aside with pancetta.
• 4 remove beef from wine marinade and set wine marinade aside.
• 5 combine flour salt and pepper and dredge the beef completely.
• 6 in dutch oven add 2 tablespoons oil and brown beef (in batches if necessary adding more oil if needed).
• 7 add vegetables, pancetta to beef and stir for a minute.
• 8 add wine marinade scraping all the bits from bottom of dutch oven.
• 9 add tomato paste, water, beef stock, bay leaf and place in pre heated oven 325 for 3 hours.
• 10 saute pearl onions in butter for 3-5 minutes and in last 1/2 hour add to dutch oven.
• 11 in a seperat pot boil potatos whole, 20 minutes let cool and peel skin, quarter the potato and add to dutch oven for last 5 minutes.