Beef Bourguignon is a traditional French recipe that I would describe as a fancy beef stew. Spend some money on your beef filet steaks if you want them to be tender and juicy. I made the mistake of using cheaper, marinating filets once and ended up with great tasting shoe leather.
salt and pepper
4 tbsp olive oil
4 oz bacon, diced
2 cloves garlic, finely chopped
1 1/2 cups dry red wine (don't be cheap)
2 cups beef stock
1 tbsp tomato paste
1 sprig fresh thyme
1/2 lb pearl onions, peeled
8 carrots, cut diagonally into 1" slices
1/2 lb mushrooms, sliced
3 tbsp softened butter
2 tbsp all-purpose flour
Season steaks with salt and pepper. Brush a large heavy pan with 2 tbsp of olive oil. Cook steaks 2-3 minute per side until browned on the outside but rare on the inside. Remove steaks from pan.
Add bacon to the skillet and sauté until browned and crisp. Remove and reserve.
Discard all but 2 tbsp fat from the pan and add garlic. Cook gently for about 30 seconds then add red wine. Bring to a boil, scraping the bottom of the pan with a wooden spoon. Add beef stock, tomato paste, thyme and some salt and pepper. Bring to a boil and cook uncovered for 10 minutes. Strain liquid and return it to the pan.
Add onions and carrots and simmer for 20 minutes until the vegetables are tender. Add mushrooms and cook for 2 minutes.
Combine the butter and flour. Whisk into hot sauce and cook gently until slightly thickened — about 5 minutes. Return beef and bacon to the pan, cover and reheat thoroughly for 5 to 10 minutes. Be sure not to overcook.
10 minutes prep | 30 minutes cooking | Serves 6