Chef Anne's Beef Bourguignon

Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Chef Anne's Beef Bourguignon. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chef Anne's Beef Bourguignon is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chef Anne's Beef Bourguignon estimated approx 16 hours.

To begin with this recipe, we must prepare a few ingredients. You can have Chef Anne's Beef Bourguignon using 25 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Chef Anne's Beef Bourguignon:

1. 4 lb beef chuck, cut into 1-inch chunks
2. Marinade
3. 1 large onion, quartered
4. 2 carrots, peeled and halved
5. 2 ribs celery, halved
6. 5 clove garlic, smashed
7. 1 750 ml bottle red wine
8. 3 bay leaves
9. Stew
10. 1 Extra-virgin olive oil, to coat pan
11. 1 Kosher Salt
12. 1/2 cup all-purpose flour
13. 8 oz slab bacon, cut into lardons
14. 1 large onion, cut into 1/4 inch dice
15. 2 carrots , cut into 1/4 inch dice
16. 2 ribs celery , cut into 1/4 inch dice
17. 2 clove garlic, finely chopped
18. 1/4 cup tomato paste
19. 2 cup red wine (reserved marinade)
20. 3 cup beef stock
21. 3 bay leaves
22. 1 bunch fresh thyme
23. 1 lb cremini mushrooms, quartered
24. 1 lb red bliss potatoes, quartered
25. 1/2 bunch fresh chives, finely chopped, for garnish

Steps to make to make Chef Anne's Beef Bourguignon

1. For the marinade: Combine the onion, carrots, celery, garlic, bay leaves and wine ina large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight,
2. Cook's Note: This is a really important step, it makes a huge flavor difference.
3. For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.
4. Preheat the oven to 350°F.
5. Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches. Cook's Note: Do not flour the beef until your ready to brown it.
6. Brown the meat well on all sides and remove from the pan to a sheet tray.
7. Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery and season with salt. Cook the mixture for 8 to 10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for for 1 to 2 minutes.
8. Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Season with salt if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
9. Cook the beef 2 hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, potatoes, and more stock if needed.
10. Remove the pan from the oven, and skim off any excess grease from the surface of the stew. Serve with crusty bread to sop up all the sauce and garnish with chopped fresh chives.

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So that's going to wrap this up for this special food Recipe of Ultimate Chef Anne's Beef Bourguignon. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!