Ingredients

The following ingredients have 6 Servings
  • 2.75 lbs lean Beef (such as from the leg or stew meat)
  • 4 large onions
  • 5 garlic cloves
  • 3 Tbsps vegetable oil
  • salt
  • peppers
  • 2 Tbsps Pastry flour
  • 1.5 pints Red wine
  • 4 sprigs thyme
  • 4 bay leaves
  • 12 ozs button Mushroom
  • 12 ozs Pearl onion
  • 0.5 bunch parsley

Instruction

  • Rinse the meat, pat dry with paper towels, and cut into 3/4-inch cubes.
  • Peel the onion and chop finely. Peel garlic.
  • Heat 2 tablespoons oil in a large heavy pot. Brown the meat in batches over high heat, stirring frequently, until browned. Transfer each batch to a sieve set over a bowl to collect the juices. 
  • Add the onion and whole garlic cloves to the pan and sauté over medium heat, stirring frequently, until light golden, about 5 minutes. 
  • Return meat to pan, season with salt and pepper and sprinkle with flour. Cook briefly, stirring, until combined.
  • Pour red wine, 1 cup water and the accumulated meat juices into the pot. Rinse thyme, shake dry and add to the pot along with the bay leaves. Cover and simmer over low heat until meat is very tender, about 2 1/4 hours. Alternately, add to a slow cooker, cover and cook on low for 7-8 hours, or on high for 4-5 hours
  • Meanwhile, clean the mushrooms, cutting any large ones in half. 
  • Cook pearl onions in boiling salted water until skins loosen, about 5 minutes, then drain and peel when cool enough to handle.
  • Heat the remaining oil in a pan over medium heat. Sauté mushrooms and pearl onions, stirring frequently, until softened, 3 to 4 minutes.
  • When meat has finished cooking, add mushrooms and pearl onions to pot and cook over medium heat until tender, about 30 minutes more on stovetop, and 1 hour more in slow cooker
  • Meanwhile, rinse parsley, shake dry, pluck leaves and coarsely chop. Season boeuf Bourguignon with salt and pepper, top with parsley and serve.