Beef Bourguignon

Ingredients (serves 6-8 ish...)

• 2 - 3 tablespoons olive oil
• 1.5 kg (~3 lbs) beef (tri tip/brisket/chuck), trimmed, cut into 5cm pieces - (My butcher does this for me) or see link below for additional cuts of meat that are kosher. *
• 1 large brown onion, minced
• 2 garlic cloves, finely chopped or pressed
• 2 cups red wine (500 mls)
• 2 cups brown beef stock (500mls)  I usually use half and add more if necessary toward the end.
• Herbs of choice - I used 1 Tbsp fresh thyme, finely chopped and a bay leaf
• 1 tablespoon tomato paste
• 16 small pickling onions, peeled (see tip)
• sliced carrots or better yet, baby carrots if you can get them
• 400g (~ 3/4 lb) small button mushrooms - Sautéed lightly in olive oil
• Green beans and garlic mashed potatoes (or pasta) to serve

Method

1. Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Dry the beef cubes or they will not brown well.  Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.  If you cook too many of the beef cubes at once, they will not brown nicely.  Take your time with this!
   
2. Reduce heat to medium. Heat remaining oil in dish. Add minced onion. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute.  Garlic burns easily so watch it carefully.
   
3. Return beef and juices to pan. Add wine. Bring to the boil. Add stock until the meat is covered and then stir in tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions, sliced carrots and lightly Sautéed mushrooms. Check to see that there is enough liquid left.  If necessary, add the rest of the stock.  Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve.
   

*Notes:
 Kosher Beef Cuts  <---Link to Kosher cuts of beef

Tip: Leave a little root attached to each pickling onion to prevent them falling apart during cooking.

If you wish for a thicker gravy, then you can combine 1-2 Tbsp cornstarch/cornflour to 1/4 cup cold water and add this and cook until the sauce becomes clear again. Omit this step during Passover.

Serve with green beans and mashed potatoes - I make garlic mash to go with this dish. 
I also make a good basic french bread/baguette to help with sopping up the gravy.

This makes a great hamin/cholent, too!  Just make the meat ahead of time and add the veggies and put it on a blech just before candle lighting.  Yum!

K (F)