icon-location Hilton Head, SC

Beef Bourguignon

Beef

Serves 6

Ingredients for Beef Bourguignon

1/4 cup Olive Oil
3 lb Boneless Short Ribs, fatty
2 Onion, chopped
2 Garlic Cloves, chopped
1 1/3 tbsp All Purpose Flour
1 bottle Red Wine, preferably Burgundy
1 1/4 cup Beef Broth
1 tbsp Tomato Paste
2 sprigs Thyme
2 Bay Leaves
Sea Salt, to taste
freshly Ground Black Pepper, to taste
7 oz slab Bacon, rind removed & cut into thick strips
1/3 lb Carrots, peeled & chopped
3 cup White Button Mushrooms
1 bunch Flat-Leaf Parsley, leaves chopped
1 French Baguette (sliced & sautéed in olive oil until golden) for garnish

Method for Beef Bourguignon

• Heat oven to 350 degrees.
• Heat the oil in a large casserole over medium-high heat.
• In batches, without crowding, add just enough meat to cover the bottom of the pot and brown all over. About 5 minutes per batch.
• Transfer the meat to a plate.
• Add the onions and cook until softened, about 4 minutes.
• Add the garlic, bacon, mushrooms, baby carrots and pearl onions.
• Off the heat, sift the flour over the vegetables, and mix well.
• Return the pot to low heat. Gradually stir in the red wine and beef stock, then the tomato paste, thyme, bay leaves, salt and pepper.

17 D Harbourside Lane, Hilton Head, SC, 29928
843-785-5517