Written by adam on Oct 1, 2006

Beef Bourguignon with Parmesan Biscuits

Filed Under: Soups and Stews
Tags:

There are so many different permutations and combinations when it comes to making Beef Bourguignon, I just took one basic recipe from Cooks.com and made it my own. Beef Bourguignon is a french beef stew that is made with red wine. This particular version has not a drop of water in it. It's stewed with red table wine which made for the most flavorful sauce I have ever tasted. TheWife made some tasty quick biscuits topped with parmesan cheese to accompany our stew.

• 1 1/2 lb. Boneless chuck
• 1-2 TBSP butter
• 3-4 Slices bacon
• 1 White onion
• 1 Carrot
• 1/2-1 Tsp salt
• Dash of pepper
• 1/2 tsp. thyme
• 1 TBSP Flour
• 1 TBSP Tomato paste
• 1 Bay leaf
• 1 3/4 Cup Red wine
• 10 Pearl onions
• 1/2 lb. Baby Portabella Mushrooms
• 5 Cloves garlic

Prep: chop the bacon into small pieces. Cube the chuck. Slice the carrots and chop the onion. Slice the mushrooms and peel the pearl onoins. Keep the pearl onions whole. Mince the garlic.

In a large pot over medium heat, brown the bacon in a little bit of oil. Add the butter and melt. Now add the cubed chuck and brown. Remove the meat, set aside, keeping the fat and butter in the pot. Add the garlic, onion, and carrot and cook for 5-6 minutes until the onion and carrot soften. Replace the meat into the pot and season with salt, pepper, and thyme.Add tomato paste and bay leaf. Stir. Add red wine. Cook covered over medium-low heat about 1 1/2 hours.

When about 20 minutes remains, add the mushrooms and pearl onions to stew. Cook until meat is tender.