Recipe courtesy of Robert Irvine
Print
Boeuf Bourguignonne
Total:
3 hr 40 min
Prep:
20 min
Cook:
3 hr 20 min
Yield:
4 servings
Level:
Intermediate
Total:
3 hr 40 min
Prep:
20 min
Cook:
3 hr 20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 strips bacon cut into 1-inch pieces
  • 2 pounds tri-tip beef, cut into 2-inch cubes
  • 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
  • Flour
  • 1 large onion, chopped
  • 1 cup Marsala wine
  • 2 cups beef stock
  • 2 carrots, chopped
  • 1/2 cup demi-glace
  • 1 tablespoon tomato paste
  • 1 clove minced garlic
  • 1 bay leaf
  • 1/4 cup chopped fresh tarragon, packed
  • 2 cups (about 6 ounces) white mushrooms, cleaned and trimmed
  • 1 cup pearl onions, blanched in boiling water for 2 minutes and skins slipped off
As an accompaniment:
  • 2 pounds boiled new potatoes seasoned with salt, pepper, minced parsley, and butter

Directions

In a large saute pot, cook the bacon until crisp over medium heat. While the bacon is cooking, season the beef cubes with Smokey Rotisserie seasoning and coat with flour. Remove the cooked bacon to a utility platter and add the floured beef cubes to the pot. Allow the beef cubes to sear undisturbed for about 2 minutes before turning, to allow the flavors to integrate into the surface of the meat. Brown the beef cubes this way on all sides, then remove the cubes to the platter with the bacon. Pour most of the fat out of the pan, leaving only about 1 tablespoon. Add the onion to the pan and cook it begins to turn translucent. De-glaze with the wine and allow it to reduce by half. Bring the heat down to low and return the bacon and beef to the pot. Add beef stock, and carrots, and stir in demi-glace, tomato paste, garlic, bay leaf and tarragon. Cover and braise for about 3 hours, adding mushrooms and pearl onions in last 30 minutes.

Served with boiled new potatoes.

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