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Serving Size: 6 to 8 People
Cook Time: 3 hours
Description: French Style Boeuf pot roast with wine sauce.
Notes: Dont omit the gelatin, instead of traditionally adding bones, use powdered gelatin after the sauce has finished reducing to give a rich and velvety sauce.
Serving Suggestion: Serve with buttered noodles and a medium bodied, fruity red wine such as pinot noir.
https://www.thefrenchcookingacademy.com/recipes/boeuf-bourguignonSeason pieces of meat with 2 teaspoons salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.
Adjust oven rack to lower-middle position and heat oven to 300°F (150°C).
Make a bouquet garni using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
Toast flour in a dry pan until lightly browned.
Bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Add stock and keep warm.
Sear beef (brown on all sides) in a Dutch oven over medium-high heat with grapeseed oil, approximately 8 minutes total. Transfer seared beef to a pyrex tray and set aside.
Cook bacon in Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon, reserve.
Reduce heat to medium; add 1 diced onion and 1 diced carrot into the same Dutch oven and let them ‘sweat’ on medium heat, stirring occasionally, until beginning to soften, 2 to 4 minutes.
Add garlic, stirring constantly, until fragrant, about 30 seconds.
Deglaze with cognac, scrape bottom with wooden spoon.
Add reserved beef, brush with tomato paste and sprinkle with toasted flour.
Increase heat to high and add reduced red wine, broth, and herb bundle, scraping bottom of pot to deglaze.
Return any accumulated juices from the rested meat to the Dutch oven; with heat on high bring liquid to simmer.
Cover Dutch oven tightly with lid. Set pot in oven and cook for 2 ½ to 3 hours, flipping beef every hour and adding carrots to pot after 2 hours.
While meat cooks, bring pearl onions, ½ cups (or less) of water, butter, and sugar to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes.
Uncover, increase heat to medium-high, and cook until liquid evaporates, 3 to 4 minutes.
Add mushrooms and 4 teaspoon salt; cook, stirring occasionally, until they are browned and glazed, 8 to 12 minutes. Remove from heat and set aside.
Sprinkle gelatin over remaining ¼ cup water in small bowl and let sit until gelatin softens.
Remove the stew from the oven. Check the tenderness of the meat, if it doesn’t easily break apart return the stew to the oven and cook for a further 10-15 minutes.
When you are satisfied with the level of tenderness of the meat, transfer all the meat pieces to a tray and tent with foil to keep warm.
Remove herb bundle and pass the sauce through a sieve into another pot to remove the bits of onion, carrot etc. (optional). Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened, approximately 20 mins. Add softened gelatin and stir until completely dissolved.
Stir in the onions and mushrooms.
Divide meat and bacon amongst warmed bowls; arrange vegetables around meat, pour sauce over top, and sprinkle with minced parsley. Serve with a side of buttered pasta or potatoes.