Herb de Provence Beef Bourguignon - Recipe

Name: Herb de Provence Beef Bourguignon - Recipe
Brand: Brovelli Oils, Vinegars & Gifts
Availability: InStock

$0.00

In this homey version of the classic long-simmered stew, the beef needs to marinate overnight, so plan accordingly.

INGREDIENTS:

2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces

1 bottle (750 ml) of Pinot Noir (optional)

2 large onions, thinly sliced

2 carrots, finely chopped

1 tbsp teaspoons Herbes de Provence

2 tablespoons Wild Rosemary Olive Oil

2 strips bacon, cut into 1/4-inch pieces or 2 tbsp Peppered Bacon Olive Oil

2 tablespoons all-purpose flour

Wild Rosemary Salt

Rainbow Pepper Grinder

2 tablespoons Olive Oil

1/2 pound white mushrooms, quartered

INSTRUCTIONS:

In a large bowl, cover the beef with the wine. Add the onions, carrots and herbes de Provence, cover and refrigerate overnight.

The next day, drain the meat, vegetables and herbs, reserving the marinade. Pat the meat dry with paper towels. In a medium enameled cast-iron casserole, heat the oil. Add the bacon and cook over low heat until the bacon or oil is browned and has rendered some fat, about 5 minutes; transfer to a plate.

Add the meat to the casserole in 3 batches and brown it well over moderate heat, about 5 minutes per batch. Transfer the meat to a platter.

Add the onions and carrots to the casserole and cook, stirring occasionally, until browned, about 8 minutes. Stir in the flour, then gradually stir in the reserved marinade. Add a pinch of salt and pepper. Return the bacon and meat to the casserole along with any accumulated juices and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the meat is very tender, about 2 1/2 hours.

Heat the butter oil in a large skillet. Add the mushrooms and season with salt and pepper. Cover and cook over moderately low heat until the liquid from the mushrooms has evaporated and they have started to brown, about 5 minutes. Uncover and cook over moderate heat until nicely browned, about 5 minutes. Stir the mushrooms into the stew, season with salt and pepper and serve.

Make Ahead

The stew can be refrigerated for up to 3 days. Reheat gently.

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