JENN SEGAL'S ONE POT BEEF BOURGUIGNON (ONCE UPON A CHEF)
Steps:
- Step 1, Preheat the oven to 160°C and set a rack in the lower middle position.
- Step 2, Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Step 3, Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more.
- Step 4, Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
- Step 5, Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Step 6, Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
- Step 7, Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 175°F oven. Garnish with fresh parsley, if desired.
- Step 8, Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don't freeze well. If you'd like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
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Md Razzak
[email protected]This is my new go-to beef bourguignon recipe.
LaQuita Watson
[email protected]I made this recipe for a dinner party and it was a huge success.
nethmi navodaya
[email protected]This is the best beef bourguignon recipe I've ever tried.
Locklan Trent
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
nebyu Chebsa
[email protected]I'm not a huge fan of beef bourguignon, but this recipe changed my mind.
Jamie Adam
[email protected]This is my new go-to beef bourguignon recipe. It's so easy to make and the results are amazing.
Joe Lawrence
[email protected]This recipe is a keeper. The beef is fall-apart tender and the sauce is divine. I'll definitely be making this again.
Yojana Bhusal
[email protected]This is the best beef bourguignon recipe I've ever tried. The beef is so tender and the sauce is so flavorful. I highly recommend it!
The Crazy Mask
[email protected]I made this recipe for a dinner party and it was a huge success. The beef was cooked perfectly and the sauce was delicious. I received many compliments on the dish.
Mhamd Lostnk
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef is incredibly tender and the sauce is rich and complex. I served it over egg noodles and it was a hit with my guests.
blake hopkins
[email protected]I'm not a huge fan of beef bourguignon, but this recipe changed my mind. The beef was so tender and the sauce was so flavorful. I'll definitely be making this again.
Husnain Anmol
[email protected]This is my new favorite beef bourguignon recipe. It's so easy to make and the results are amazing. The beef is fall-apart tender and the sauce is divine.
Thato Setsumi
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The beef is so tender and the sauce is rich and flavorful. I highly recommend it!
M bilal Tabasam
[email protected]This beef bourguignon is a winner! The flavors of the beef, wine, and vegetables meld together perfectly. I served it over mashed potatoes and it was a hit with my family.