Marc Murphy's Boeuf Bourguignon

Ingredients

  • 3 pounds boneless beef chuck, cut into 1-inch pieces
  • 1 bottle dry red wine, such as a burgundy
  • ¼ cup coarsely ground black pepper
  • ½ cup all-purpose flour
  • ¼ pound applewood-smoked thick-sliced bacon, cut crosswise into ¼-inch slices
  • ½ cup sherry wine
  • One 4-inch piece celery
  • + 12 more ingredients
    • 4 parsley stems, leaves removed and reserved
    • 4 thyme sprigs
    • 2 bay leaves
    • 3 tablespoons unsalted butter
    • 2 onions, chopped
    • 3 cloves garlic, finely chopped
    • 2 carrots, cut into ¼-inch slices
    • 1 tablespoon tomato paste
    • 1 pound pearl onions
    • 1 pound cremini mushrooms, quartered
    • ¼ cup chopped parsley, from reserved leaves
    • 2 pounds roasted fingerling potatoes

DIRECTIONS Place the cut beef into a large non-reactive bowl and add the wine. Wrap tightly with plastic wrap and let the beef marinate overnight in the fridge. Drain the beef in a colander with a bowl underneath, reserving the marinade. Place the flour and coarse black pepper in a shallow pl...

View full recipe at SpringPad

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