Beef Bourguignon
This Beef Bourguignon transforms tender ButcherBox steak tips into a rich, melt-in-your-mouth classic. Braised in red wine with smoky bacon, pearl onions, and mushrooms, every bite is packed with deep, savory flavor. A splash of Scotch and a touch of thyme take it to the next level. Serve with crusty bread for soaking up that luscious sauce, comfort food at its finest.
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Servings: 4
Ingredients
- 1/2 cup pearl onions
- 2 ounces button mushrooms
- 1/4 bunch parsley
- 3 strips ButcherBox bacon
- 1 pound ButcherBox steak tips
- 1/4 cup grapeseed oil
- 1/2 cup all purpose flour
- 1 tbsp unsalted butter
- 3 sprigs thyme
- bay leaf
- kosher salt to taste
- 2 tbsp Bruichladdich Scotch (The Classic Laddie or PC10)
- Sherry or red wine vinegar to taste
- bottle of red wine
- Crusty bread (optional, for serving)
Instructions
Preparation
- Preheat your oven to 300F.
- Peel the pearl onions. Wash and halve the button mushrooms. Chop the parsley.
- Set aside 1 tablespoon of flour and place the remaining flour in a medium mixing bowl.
- Cut the bacon into strips.
How to Cook
- In a heavy-bottomed, oven safe pot over medium-high heat, heat the oil until it shimmers.
- Dust the beef pieces in the flour. Shake off any excess flour, then brown on all sides in the hot oil. Work in batches to avoid crowding the pot, transferring the browned beef to a plate as you go.
- Drain the excess oil from the pan and reserve.
- Add the bacon to the oil and cook until lightly browned, then sprinkle the flour into the pot with the bacon and cook, stirring, for 2 minutes to form a roux. Turn the heat off of the pot and set aside.
- Now it’s time to build some delicious flavor!!
- Turn the heat to medium. Add the Scotch and deglaze. Use a wooden spoon to scrape up the brown bits and let the liquid cook to au sec (nearly dry).
- Once the liquor has reduced, add the bottle of wine, the thyme and bay leaf and bring to a boil.
- Once boiling, turn down the heat to maintain a simmer. Add the beef and cover with the lid, then transfer to the oven.
- While the beef is braising, it’s time to prepare the garnish.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon of the reserved oil to the pan.
- Once the oil is nice and hot, add the button mushrooms to the pan and brown quickly over medium-high heat. Once the mushrooms are browned, season with salt and transfer to a bowl.
- Add half of the butter to the pan and allow the butter to heat until foamy. Place the pearl onions in the pan, along with a pinch of salt. Cook, stirring frequently, until golden and slightly tender, about 5-6 minutes, then transfer to the bowl with the mushrooms.
- Once the beef has braised for 2 hours, stir in the pearl onions and mushrooms. Cook for one hour longer (3 hours in total).
- Once your kitchen smells delicious and the beef has cooked for 3 hours, remove the pot from the oven and allow yourself to take in that delicious aroma!!!
- Very gently skim any excess fat from the top of the sauce. Adjust the seasoning with Balinese Truffle Salt and a few drops of sherry or red wine vinegar to taste.
- Serve the delicious Beef Bourguignon garnished with the chiffonade parsley alongside your favorite glass of Scotch and some crusty bread. Dig in and enjoy a French classic!!
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