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Dutch Oven Beef Bourguignon | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 16 Hours, including 15 1/2 unattended .
Storage Notes: Will keep covered and refrigerated for up to 2 days.
Difficulty: Easy.

Beef Bourguignon - everything about this hearty meal is perfect for colder weather. Richly flavored, melting tender beef and plump roasted veggies, all resting atop creamy mashed potatoes. You'll need a bottle of red wine for this one - might as well treat yourself to a glass too as you prepare this easy, decadent French classic.

Ingredients

  • 2-3 Lbs stew beef (brisket, flank, or chuck all work very well)
  • 1/2 Tin Deep Cuts Blackening BBQ Rub
  • 1/2 Tin Salt & Sugar Free Steak Seasoning
  • 6 Cups precooked mashed potatoes
  • 1 Bottle pinot noir
  • 1 Stick unsalted butter
  • 2 Cups no/low sodium beef stock
  • 1 Rasher (16 oz) bacon
  • 1 Large carrot
  • 3 Stalks celery
  • 1 Large white onion
  • 2 Tbs all purpose flour
  • 6 Cloves garlic
  • 3-4 Tbs minced parsley, to garnish
  • 1 Tsp to Tbs California Sea Salt, to taste
  • Special Equipment Required: Dutch Oven
    Directions 
    • Rough chop bacon, adding to the cold dutch oven, and bring up to medium high heat, cooking the bacon until fully rendered - about 10 minutes.
    • As this is cooking, wash and peel carrot and celery, discarding ends and slicing into small rounds.
    • Peel and rough chop onion, peel and mince garlic. 
    • Trim meat of any excess fat or silverside, and chop into squares of roughly 1".
    • Remove rendered bacon, and quickly sear beef, browning but not cooking through.
    • Remove dutch oven from heat, and add in celery, carrots, onion, garlic, and 1/2 tin of each Deep Cuts BBQ Rub and Salt & Sugar Free Steak Seasoning.
    • Pour over red wine, stirring to combine.
    • Rest, covered, in the fridge for 12 hours.
    • Preheat oven to 350F.
    • Remove dutch oven from the fridge, and strain out red wine - if a little is leftover, that's just fine.
    • Add in butter, sprinkle over flour, and pour in stock, stirring to combine.
    • Cover and begin slow cooking in the oven. At the 2 1/2 hour mark, test for doneness - the beef should be meltingly tender. Depending on your preference, cook for a further 30 minutes.
    • Remove from oven, uncover, and gently stir. Taste for seasoning, adding a pinch or two of California Sea Salt, to taste.
    • Spoon onto a warm soft pile of mashed potatoes, garnish with parsley, toast your dining companions, and devour.