Slow Braised French Classic: Boeuf Bourguignon (Holiday Series) | Linna Eats
Slow Braised French Classic: Boeuf Bourguignon (Holiday Series)
45 mins prepServes 8
Episode 4 of a holiday series, this recipe offers a non-traditional twist on Thanksgiving with a classic slow-braised Boeuf Bourguignon, featuring beef short ribs, bacon, Pinot Noir, and a medley of vegetables and mushrooms.
1. Sauté bacon on high heat until crisp, remove from pan & set aside.
2. Season short ribs with 1/2 tbsp of salt & black pepper.
3. Add 1.5 tbsp of oil onto the same pan & sear ribs on high heat.
4. Once a golden crust is formed, remove from pan and transfer to a baking dish.
5. To the same pan add in the chopped celery, onions, carrots & sauté for 5mins on medium heat.
6. Add flour, garlic & sauté for 3mins.
7. Add Pinot Noir & simmer for 7mins.
8. Add canned tomato’s, water & simmer for 5mins.
9. Preheat oven to 325 degrees.
10. Transfer the stock to the baking dish over the ribs & add in thyme, rosemary, bay leaves, remaining salt + pepper.
11. Mix ingredients, cover with foil & transfer into the oven.
12. After 2.5 hours of baking, rotate the ribs & add potato’s (covered).
13. At the last 1/2 hour of baking, add butter to a pan on medium heat, return bacon to pan, add mushrooms & sauté for 3mins, then transfer onto Boeuf Bourguignon.
BAKE FOR 3.5-4 HOURS UNTIL DESIRED TENDERNESS.
