Beef BourguignonneSubmitted by: QUEENYEESH
IntroductionThis French-style stew tastes great and can be made ahead of time. It is always a favourite at the dinner table. This French-style stew tastes great and can be made ahead of time. It is always a favourite at the dinner table.
3 Â½ to 4 lbs stew or chuck meat, cut into 1 Â½ in pieces
1 tbsp. Plus Â¼ tsp. Kosher salt
1 Â½ tsp. Black pepper
3 tbsp. Canola oil
1 bottle dry red wine
1 (14.5 oz.) can diced tomatoes, drained
2 (14.5 oz.) cans (3 Â½ cups) low-sodium chicken broth
Â½ small yellow onion
1 lb. Baby-cut carrots
8 cloves garlic, peeled
3 tbsp. Unsalted butter
1 lb. Fresh or frozen pearl onions
1 lb. Button mushrooms, thickly sliced
Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer, stirring occasionally, until the liquid almost evaporates and the onions are tender, about 15 minutes. Transfer to a plate. Wipe out skillet and return to medium heat. Melt the remaining butter. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Transfer to the plate with the onions and add the remaining salt. (You can cover and refrigerate the ingredients, keeping the onions and mushrooms separate from the stew, for up to 2 days. The day of the party, skim any fat from the surface of the stew and reheat, covered, over a medium-low flame for 45 minutes.)
Transfer the pot of stew to the stovetop and warm over medium-high heat. Using a slotted spoon, remove and discard the onion half. Simmer, uncovered, until the stew reduces to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 minutes more. Spoon onto plates.
Number of Servings: 10
Recipe submitted by SparkPeople user QUEENYEESH.