{"id":869,"date":"2015-09-28T00:11:32","date_gmt":"2015-09-28T00:11:32","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=869"},"modified":"2020-12-13T02:11:21","modified_gmt":"2020-12-13T02:11:21","slug":"beef-burgundy","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=869","title":{"rendered":"Beef Burgundy"},"content":{"rendered":"<p>This is my version of boeuf bourguignon. \u00a0It is much easier than Julia Child&#8217;s version. When my son was 2 years old, he actually asked for this for breakfast once.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Beef Burgundy<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">French<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Kristin<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT2H30M\">2 hours 30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT3H\">3 hours<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6-8<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">3 tablespoons vegetable oil<\/li>\n<li class=\"ingredient\">3 pounds boneless chuck roast, cut into 1-inch cubes<\/li>\n<li class=\"ingredient\">Kosher salt and freshly ground pepper, to taste<\/li>\n<li class=\"ingredient\">1 pound button mushrooms, quartered or sliced<\/li>\n<li class=\"ingredient\">2 slices bacon, diced<\/li>\n<li class=\"ingredient\">1 large yellow onion, diced<\/li>\n<li class=\"ingredient\">2 teaspoons minced garlic<\/li>\n<li class=\"ingredient\">1 teaspoon Worcestershire sauce<\/li>\n<li class=\"ingredient\">1 teaspoon Dijon mustard<\/li>\n<li class=\"ingredient\">1\/2 cup all-purpose flour<\/li>\n<li class=\"ingredient\">\u00be bottle Burgundy or Pinot Noir<\/li>\n<li class=\"ingredient\">3 cups beef broth<\/li>\n<li class=\"ingredient\">10 ounces pearl onions, peeled<\/li>\n<li class=\"ingredient\">1 pound fingerling potatoes, halved<\/li>\n<li class=\"ingredient\">\u00bd pound baby carrots<\/li>\n<li class=\"ingredient\">1 bouquet garni (2 bay leaves, 4 thyme sprigs, 1 rosemary branch, and 6 parsley sprigs, tied with kitchen twine)<\/li>\n<li class=\"ingredient\">3 tablespoons chopped fresh flat-leaf parsley<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a large Dutch oven over medium-high heat, warm 2 tablespoons of the oil until just smoking. Season the beef with salt and pepper. Working in batches, brown the beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl.<\/li>\n<li class=\"instruction\">Add the remaining tablespoon of the oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 tablespoons water if the bottom of the pot becomes too dark. Transfer the mushrooms to the bowl with the beef.<\/li>\n<li class=\"instruction\">Reduce the heat to medium and add the bacon to the pot. Cook, stirring occasionally, until the bacon is browned and crisp, 6 to 8 minutes. Transfer the bacon to the bowl with the beef and mushrooms.<\/li>\n<li class=\"instruction\">Discard almost all of the grease from the pot, add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes.<\/li>\n<li class=\"instruction\">Add the garlic, Worcestershire, mustard, and flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the wine and cook, stirring occasionally, for 20 minutes.<\/li>\n<li class=\"instruction\">Return the beef, mushrooms and bacon to the pot. Add the broth, pearl onions and bouquet garni. Season with salt and pepper and bring to a simmer and cover.<\/li>\n<li class=\"instruction\">Cook until the meat is fork-tender, 2 1\/2 to 3 hours, stirring occasionally. After about 1 hour, add the carrots and potatoes to cook with the stew until the end.<\/li>\n<li class=\"instruction\">Skim the excess fat off the sauce, and remove and discard the bouquet garni. Adjust the seasonings with salt and pepper. Sprinkle with the parsley. Serve the stew immediately over spinach pasta.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is my version of boeuf bourguignon.<\/p>\n","protected":false},"author":5,"featured_media":871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[10,5],"tags":[55,144,68,121,38],"class_list":["post-869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-french","tag-beef","tag-burgundy","tag-carrots","tag-fingerling-potatoes","tag-mushrooms","course-main","cuisine-french"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beef Burgundy - 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