Beef Bourguignon from All-clad
By All-Clad
Beef Bourguignon from All-clad
By All-Clad
Yield/Serves:
Makes 10 servings
- 1½ cups all-purpose flour
- 5 pounds beef stew meat, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- ¼ cup extra-virgin olive oil, plus more as needed
- 5 thick bacon slices, cut into 1-inch pieces
- 5 large carrots, peeled and cut into ½-inch pieces
- 2 yellow onions, sliced ¼-inch thick
- 5 garlic cloves, chopped
- 2 bay leaves
- 6 fresh thyme sprigs
- 6 fresh flat-leaf parsley sprigs
- 1 pound white button mushrooms, halved
- 1 bottle (750ml) Pinot Noir
- 1 tablespoon beef demi-glace
- Buttered, steamed baby red potatoes or buttered noodles for serving
Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate and shake off the excess flour.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes total, adding more oil to the pan if needed. Transfer to a plate.
Add the bacon to the pan and sauté just until beginning to crisp, about 5 minutes. Add the carrots, onions and garlic then cook, stirring occasionally, just until softened, about 10 minutes. Add the bay leaves, thyme, parsley and mushrooms and cook for 3 to 5 minutes. Add the beef and wine, whisk in the demi-glace and bring to a boil.
Transfer to the All-Clad Slow Cooker. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, 4 to 5 hours (or 8 to 10 hours on the low setting). Discard the bay leaves and thyme sprigs. Transfer the beef bourguignonne to a platter and serve immediately with buttered potatoes or noodles.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes total, adding more oil to the pan if needed. Transfer to a plate.
Add the bacon to the pan and sauté just until beginning to crisp, about 5 minutes. Add the carrots, onions and garlic then cook, stirring occasionally, just until softened, about 10 minutes. Add the bay leaves, thyme, parsley and mushrooms and cook for 3 to 5 minutes. Add the beef and wine, whisk in the demi-glace and bring to a boil.
Transfer to the All-Clad Slow Cooker. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, 4 to 5 hours (or 8 to 10 hours on the low setting). Discard the bay leaves and thyme sprigs. Transfer the beef bourguignonne to a platter and serve immediately with buttered potatoes or noodles.