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Minnesota Fishing Reports

Beef Bourguignon
Staff Team
From Annandale
Posts: 3831
I put together some beef bourguignon yesterday for supper as I had some beef cheek's and sirloin roast on hand. I didn't have as much cheek as I had hoped. Typically you would like to use a chuck, brisket, short rib or cheek for this but the sirloin turned out pretty spot on in the end. This is essentially a French beef stew, really tasty. I'm not much for measuring but best estimates are as follows.

4.5 pounds beef, cut to large chunks
1 pound bacon, diced
6 medium carrots, diced
10 ribs celery, diced
2 small yellow onions, diced
6 cloves garlic, sliced
5 bay leafs
Thyme sprigs
4 cups beef stock
2.5 cups red wine
2 Tbsp tomato paste
1 jar pearl onions
1 cup all purpose flour
Browning seasoning
salt and pepper

Add the bacon to a stock pot and render slowly over medium low heat until crispy, remove and reserve. Leave the rendered bacon fat in the pot.

Season the beef chunks liberally with salt and pepper. Bring the stock pot to smoking point and sear the beef chucks on all sides. Remove and reserve

Add a small amount of olive oil to the stock pot and add the carrots, celery, onions and garlic (season with salt and pepper) and cook over medium heat until veg mix just begins to caramelized being sure to scrape all of the bits off of the bottom of the pot during the process. Add thyme sprigs to your liking and bay leafs. Return the beef to the pot and cover with the beef stock and red wine and add the tomato paste. Cover and place in a 350 degree oven for 3 hours.

After 3 hours, remove the pot from the oven and remove the beef chunks and set to the side. Skim off any rendered fat from the top and discard. Remove the thyme stems and bay leafs. With an immersion blender or counter top blender blend the stock/veg mix until smooth. If using a counter top blender, add the mix back to the pot and add the beef chunks being sure to submerge. Cover and place back in the 350 degree oven for 1 hour.

After 1 hour, remove the pot from the oven. In a bowl add 1 cup of flour and cover with stock from the pot and whisk well to be sure to get rid of any clumps. Add back to the pot with a touch of browning seasoning to get the color right. Add the reserved bacon and jar of pearl onions. This is a good time to taste your sauce to see if you want any more seasoning/thyme. I would not recommend adding any more wine as you won't have enough time to cook out the raw red wine flavor at this point. Cover the pot and place back into the 350 degree oven for another hour.

After one hour your dish is ready to serve. The big difference here is that the chunks of carrots/celery/onion which you would see in a typical beef stew are blended right into the sauce which makes for a great rich flavor. I served this over a bed of cauliflower rice that I seasoned with butter, fresh thyme, salt, pepper and garlic powder. This is great with potatoes of any kind, rice or polenta. A good dish to burn some time up if you have an afternoon available and with the turn of the seasons upon us a great comfort dish on a cold night.

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Posted on: 2019/9/2 12:12
If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: Beef Bourguignon
LSF Member
From central mn
Posts: 4533
looks fantastic but alot of work,fall in the air has us minnisotans hitting our stew/soup recipes along side of chili and goulash.

Posted on: 2019/9/3 11:03
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Re: Beef Bourguignon
Staff Team
From Annandale
Posts: 3831
It take a bit of work but if you plan accordingly it's a relatively easy dish to put together. If you have the immersion blender that saves a bulk of the headache. Other than that is is just a matter of letting time and temp break down the meat. I think I'll be trying this again in the near future with some venison chunk/trim that I have in the freezer.

Posted on: 2019/9/3 13:55
If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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