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Katie Lee Biegel, co-host of Food Network's "The Kitchen," has a lot of fond family traditions, but during the holidays, one in particular stands out. The day they decorate the tree, she always makes beef Bourguignon. "It's the happiest smell, taste, memory!" she says. She likes to serve the rich, fragrant French stew over mashed potatoes, but buttered noodles or boiled potatoes are also great. Any leftovers are even better the next day!
Ingredients
- 2 ½ pounds round roast, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 8 ounces slab bacon, diced
- 4 large carrots, cut on the diagonal into 1-inch pieces
- 2 medium yellow onions, sliced
- 1 stalk celery, cut into 1-inch pieces
- 2 cloves garlic, thinly sliced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 pound frozen pearl onions
- 1 teaspoon fresh thyme
- One 750-milliliter bottle dry red wine
- 10 ounces white mushrooms, quartered
- 2 tablespoons unsalted butter, at room temperature
Yield
Serves: 4
Preparation
Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat.
Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.
Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 ½ hours.
Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.
Ladle into individual bowls over mashed potatoes, if you like, and serve.