Beef Bourguignon

By sonia wong | www.saltnpepperhere.com · saltnpepperhere.com

Yield: 8

2 hrs 15 min

A classic French braise of beef short ribs with mushrooms, carrots and pearl onions in a burgundy wine reduction, finished with a beurre manié thickener.

prepPreheat oven to 325°F / 163°C
2 strips bacon, diced small	Render bacon until crisp	Sear beef in batches, season, set aside		Return meat & bacon, add thyme, bay leaf & broth	Braise covered 325°F / 163°C, 75–90 min until tender	Stir in thickener & mushrooms, simmer 10 min	Season with salt & pepper, serve with noodles & parsley
1.8 kg beef finger or boneless short ribs, rinsed and patted dry
680 g small cremini mushrooms, stems trimmed (halved if large)	Brown mushrooms in 2 batches with butter & garlic
21 g unsalted butter (for mushrooms)
3 cloves garlic, minced, divided (1 clove for mushrooms)
5-6 medium carrots, cut into 1" pieces (about 680 g)	Cook carrots, onions, remaining garlic until brown	Add tomato paste, cook 4 min until rusty red	Add wine, simmer 8–10 min to reduce
2 onions, sliced into ¾" pieces
30 g tomato paste
Small bunch fresh thyme (5-6 sprigs) or 1 tsp dried thyme
1 bay leaf
500 ml dry red wine (burgundy, pinot noir or cabernet sauvignon)
830 ml beef broth
28 g unsalted butter (for thickener)	Mash butter & flour into paste
24 g flour
Salt and black pepper
Egg noodles, mashed potatoes or crusty bread
Chopped fresh parsley

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