Boeuf Bourguignon

John loves to have a meal that will last him a few days, and only gets better over time.   Especially when it includes veggies and a carb all in one!  He just has to slide it into the oven to reheat it.

Prepare the pearl onions and mushrooms while the bourguignon is in the oven.

Boeuf Bourguignon – 4 servings
8 ounces lardons
2 lbs rump roast, cut into 2-inch cubes
Olive oil
2 carrots, sliced
1 onion, sliced
Kosher salt & freshly ground black pepper
2 tablespoons all-purpose flour
3 cups low sodium beef stock
3 cups dry red wine
2 tablespoons tomato paste
1 teaspoon dry thyme
1 bay leaf

Place a rack on the lower part of the oven, to have enough space for the pot. Preheat the oven to 375 degrees oven.

In a large enameled pot, combine lardons and water to cover, bring to a simmer for 10 minutes. Strain the lardons, add olive oil to the pot, add lardons and cook until browned. Remove lardons, leave fat in the pot, and brown the meat. Once the meat is browned add it to the bacon that was set aside. Add the carrots and onions to the pot, cook until sofened.

Once the carrots and onions soften, add the bacon and beef back to the pot, stir well, and add the red wine and beef broth. Mix in thyme, bay leaf, and tomato paste. Bring to simmer, cover, and place in the oven for 3 hours.

Continue to prepare pearl onions, and mushrooms. It’s fine if they are done ahead of time because they easily reheat.  Instructions for serving will be below the following recipes.

Glazed Pearl Onions – 4 servings
24 pearl onions
2 tablespoons unsalted butter
1 tablespoon canola oil
1/2 cup low sodium beef stock
1 bay leaf

You have to peel the pearl onions, and to do that you need to bring about 2 cups of water to a boil, add the pearl onions, let boil for about 1 minute -remove from heat. Strain the pearl onions. To peel the pearl onions trim off the root and peel.

In a small sautepan over medium low heat, combine butter and oil. Once bubbling, add the pearl onions, and keep an eye out on the onions. You will need to rotate the pan a bit so that the onions brown evenly. Once they are evenly browned – which take about 8 minutes – add the beef stock. Lower the heat so that stock is simmering. The stock will become a glaze for the onions, remove the bay leaf, once the stock is practically cooked off, turn off the heat. Set pan aside so that you can easily reheat pearl onions.

Glazed Mushrooms – 4 servings
1 pound baby bella mushrooms, washed, trimmed, quartered
2 tablespoons unsalted butter
1 tablespoon canola oil
1/2 cup low sodium beef stock

This is almost the same preparation as the onions, except mushrooms have water that needs to be cooked off.

In a large sautepan, over medium low heat combine butter and oil. Once bubbling add the mushrooms, cook until browned and they are no longer letting out water. Add the beef stock, lower heat so that the stock is simmering. The stock will become a glaze for the mushrooms also, once stock is cooked off, turn off the heat. Set pan aisde so that you can easily reheat mushrooms over low heat when it’s time to serve.

Prepare 4 servings of rice or egg noodles to serve bourguignon over.

To serve:Divide rice and bourguignon onto four warm dishes, top with mushrooms and pearl onions. Or get a large serving platter, spread noodles or rice all over, top with bourguignon, and garnish surrounding bourguignon with pearl onions and mushrooms. Serve immediately.

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