Beef Bourguignon

Through the years, beef bourguignon has become my go-to rainy day recipe. For most, a rainy day would call for a ramen delivery or breakfast for dinner. So, how has Julia Child’s famous dish become one of my favorite comfort foods? I first made this dish three years ago and, like most, was intimidated from the start. Just looking at the ingredient list can be overwhelming! However, once I started cooking the recipe, I found it straightforward and easy.  Over the years, I’ve perfected my own beef bourguignon recipe that uses one pot, requires minimal effort after the initial 30 minutes, and can be left in the oven without touching it for two hours! My tip? Take it one step at a time and try not to let the ingredients or time stamp get to you. After manning the dish for 30 minutes, you’re free to let it simmer for two hours. Then, you have delicious, tender beef that is the ultimate comfort dish!

Yield: 10 servings

Prep Time: 30

Ingredients

1 tablespoon of olive oil

2 pounds of London Broil beef cut

2 tablespoons salt

3 tablespoon black pepper

1 tablespoon unsalted butter

4 cloves of garlic, minced

2 tablespoons tomato paste

4 large carrots, peeled and roughly chopped

2 cups golden Dutch potatoes, halved

2 cups white pearl onions, peeled

1 cup dry red wine (Pinot Noir or Petite Syrah are good choices)

2 cups beef stock

1 tablespoon corn starch

1 tablespoon dry rosemary

3 tablespoons fresh thyme

2 bay leaves

1 tablespoon fresh parsley for garnish

1 log of polenta

2 tablespoons almond milk

1 cup parmesan cheese

Instructions

1. Preheat the oven to 375 degrees Fahrenheit
2. Heat the olive oil over medium heat in a Dutch oven
3. Pat your meat with a paper towel and slice the beef cut into 1″ thick pieces
4. Season with 1 tablespoon salt and 1 tablespoon pepper
5. Add to the Dutch oven and lightly brown on all sides, then place the meat on a plate and set to the side
6. Add your butter, minced garlic, and tomato paste
7. Stir for one minute, then add the carrots, potatoes, and pearl onions
8. Cook over medium heat for 15-20 minutes
9. Next, add the red wine, beef stock, and corn starch
10. Stir for 3 minutes to thoroughly combine
11. Add the rosemary, thyme, and bay leaves
12. Cover and put the Dutch oven in the oven for two hours, stirring occasionally
13. After two hours, turn off the oven and carefully remove the bay leaves
14. While it’s cooling, slice the polenta log and add to a large pan
15. Use a fork or potato masher to break down the polenta
16. Add the almond milk and parmesan cheese, stir until combined
17. Serve the beef bourguignon over the cooked polenta and garnish with fresh parsley