Grand-mère Genevieve's Boeuf Bourguignon With Pearl Onions

Name: Grand-mère Genevieve's Boeuf Bourguignon with Pearl Onions (Standard)
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Beef chuck-cut into 1-inch cubes; 1 bottle Dry red wine-Burgundy or Pinot Noir; 1 Bay leaf; 1 tsp Dried thyme; 1/2 tsp Black peppercorns; 2 Garlic cloves-smashed; 1 lb Pearl onions-peeled; 8 oz Cremini mushrooms-quartered; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 Onion-chopped; 2 tbsp All-purpose flour; 2 tbsp Tomato paste; 4 cups Beef broth; 2 tbsp Olive oil; 2 Garlic cloves-minced; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Fresh parsley-chopped

⏱4h

👥6

🔥650 cal

Medium

🍽️Holiday

A classic French beef stew, braised in red wine with mushrooms and pearl onions. This version uses readily available ingredients and straightforward techniques.

3 lbs Beef chuck-cut into 1-inch cubes

1 bottle Dry red wine-Burgundy or Pinot Noir

1 Bay leaf

1 tsp Dried thyme

1/2 tsp Black peppercorns

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⏱4h

👥6

🔥650 cal

Medium

🍽️Holiday

A classic French beef stew, braised in red wine with mushrooms and pearl onions. This version uses readily available ingredients and straightforward techniques.

#Stew #Beef #French #Comfort Food

Instructions

Marinate the Beef: In a large bowl, combine the Beef with all Marinade ingredients. Cover and refrigerate for at least 4 hours, or preferably overnight.
Sear the Beef: Remove the beef from the marinade, pat dry, and reserve the marinade. Heat 1 tbsp Olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
Sauté Vegetables: Add the remaining 1 tbsp Olive oil to the Dutch oven. Add the Onion, Carrots, and Celery and cook until softened, about 5-7 minutes. Add the minced Garlic and cook for 1 minute more.
Make the Sauce: Stir in the Tomato paste and Flour and cook for 1-2 minutes. Gradually pour in the reserved marinade and Beef broth, stirring constantly to prevent lumps. Bring to a simmer.
Braise the Beef: Return the beef to the Dutch oven. Add the Bay leaf and Thyme. Cover and simmer for 2-3 hours, or until the beef is very tender.
Cook Pearl Onions and Mushrooms: In a separate skillet, sauté the Pearl onions in a little butter until browned and tender. Add the Mushrooms and cook until softened. Add to the stew during the last 30 minutes of cooking.
Season and Serve: Season the stew with Salt and Pepper to taste. Garnish with Fresh parsley before serving.

Ingredients

3 lbs 1.36 kg Beef chuck-cut into 1-inch cubes
1 bottle 750 mL Dry red wine-Burgundy or Pinot Noir
1 1 Bay leaf
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Black peppercorns
2 2 Garlic cloves-smashed
1 lb 450 g Pearl onions-peeled
8 oz 225 g Cremini mushrooms-quartered
2 2 Carrots-chopped
2 2 Celery stalks-chopped
1 1 Onion-chopped
2 tbsp 30 mL All-purpose flour
2 tbsp 30 mL Tomato paste
4 cups 950 mL Beef broth
2 tbsp 30 mL Olive oil
2 2 Garlic cloves-minced
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 tbsp 30 mL Fresh parsley-chopped

Equipment

Dutch oven
Large bowl
Skillet

Instructions

Marinate the Beef: In a large bowl, combine the Beef with all Marinade ingredients. Cover and refrigerate for at least 4 hours, or preferably overnight.
Sear the Beef: Remove the beef from the marinade, pat dry, and reserve the marinade. Heat 1 tbsp Olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
Sauté Vegetables: Add the remaining 1 tbsp Olive oil to the Dutch oven. Add the Onion, Carrots, and Celery and cook until softened, about 5-7 minutes. Add the minced Garlic and cook for 1 minute more.
Make the Sauce: Stir in the Tomato paste and Flour and cook for 1-2 minutes. Gradually pour in the reserved marinade and Beef broth, stirring constantly to prevent lumps. Bring to a simmer.
Braise the Beef: Return the beef to the Dutch oven. Add the Bay leaf and Thyme. Cover and simmer for 2-3 hours, or until the beef is very tender.
Cook Pearl Onions and Mushrooms: In a separate skillet, sauté the Pearl onions in a little butter until browned and tender. Add the Mushrooms and cook until softened. Add to the stew during the last 30 minutes of cooking.
Season and Serve: Season the stew with Salt and Pepper to taste. Garnish with Fresh parsley before serving.

Nutrition per serving

Calories 650