Beef Bourguignon With Carrots

Total Time: 15 hrs 15 mins Preparation Time: 13 hrs Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 8
• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup celery, medium diced
• 1 cup carrot, medium diced
• 1 cup onion, medium diced
• 6 garlic cloves, peeled and crushed
• 6 ounces mushrooms, button, washed and diced
• 2 (750 ml) bottles red wine
• 3 sprigs thyme, fresh
• 2 sprigs parsley, flat-leaf, fresh
• 1 bay leaf
• 1 tablespoon black peppercorns
• 6 tablespoons canola oil
• 1 slice smoked bacon (optional)
• 1 cup rum or 1 cup brandy
• 2 cups chicken stock
• 6 tablespoons all-purpose flour
• fine sea salt & freshly ground black pepper
• 4 medium carrots
• 4 tablespoons butter
• 1/4 cup chopped parsley
• fine sea salt & freshly ground black pepper

Recipe

• 1 combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the.
• 2 corners and tie closed with kitchen twine. add the sachet to the beef and vegetables and marinate in the refrigerator overnight.
• 3 strain the marinated beef and vegetables making sure to reserve the wine. spread the beef and vegetables on a baking tray separating the beef from the vegetables. generously season the beef with salt and pepper.
• 4 pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. remove from heat.
• 5 heat canola oil in a heavy bottomed stock pot. working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.
• 6 remove the beef from pan and discard all but 1 tablespoon of oil. render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.
• 7 deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. bring to a boil, reduce the heat to low and simmer for about 1 ½ hours, until the beef becomes tender. stir the flour into.
• 8 ¼ cup of water and slowly whisk into the stew. continue cooking the stew for another ½ hour until thick and the beef is very tender.
• 9 just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. place the sliced carrots in a sauté pan and add water to barely cover the carrots, add the butter and lightly season with salt and.
• 10 pepper. simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with or as a bed for the beef.