I wanted to make this classic French dish without the wine but without sacrificing the same depth of flavors, and in my humble opinion, I did it!
Stew this is NOT. These flavors build upon each other which makes this dish so unique. Beginning with the bacon, adding the seared beef, vegetables, and then the flavor of the cranberry juice brings a rich and complex taste. The mushrooms bring an earthly flavor. Slow simmering surpasses all exceptions, and the beef is so incredibly tender. As if it could not get any better, my slightly chunky potatoes add texture and serve as a perfect base for this wonderful meal.
This scrumptious recipe makes any day a special occasion.
6 -8 slices bacon, diced
6 Tbl. olive oil
1 Tbl. minced garlic
2 lb. trimmed sirloin tri-tip steaks or roast, cut into 2” cubes (this cut is incredibly tender and best for this recipe, worth the extra cost for a good cut)
1/2 cup flour
2 med. onions, chopped
2 cups sliced carrots
2 cups cranberry juice
2 cubes beef bouillon (Knorr, or equivalent)
2 cans (14 oz.) diced roasted tomatoes
4 bay leaves
1 tsp. Montreal Steak seasoning
1/2 tsp. dried thyme
1 Tbl. dried parsley
3/4 tsp. allspice (OR ¼ tsp. cinnamon, ¼ tsp. ground nutmeg & ¼ tsp. ground cloves)
1 Tbl. balsamic vinegar
8 oz. container of Portabella mushrooms, sliced
Fry the bacon pieces until they’re crispy. Once the bacon is crispy, set it aside in a bowl.While the bacon is cooking, put the flour in a small bowl and coat the beef pieces in the flour evenly.
Use a slotted spoon to take out fried and cooked bacon and set aside in a bowl.
Leave the bacon fat in the pan and add an additional 3 Tbl. olive oil. Once the oil is hot, add half of the beef and brown on all sides.
The meat is not to be cooked completely, but brown all sides; take out and put in a bowl.Brown the rest of the meat in the same manner; add it to the above meat in a bowl.
Do NOT wash out or scrape the pan.
Add another 3 Tbl. oil and warm over medium heat.
When hot, add the garlic, onions and carrots.Toss and cook for about 5 minutes.
Scraping the bits of browned meat up off the bottom of the pan as it is softened with the cooking of the vegetables.
Add all the beef back into the pan, along with the bacon.
Pour in the cranberry juice; bring to a boil and simmer for 2 minutes.Add in the remaining ingredients, except for the mushrooms.
Cover and simmer for 2 hours, stirring occasionally.
Add the mushrooms, cover the pan again and simmer for one hour more.
Prepare Mashed Potatoes
5 lbs. Yukon Gold potatoes, peeled and quartered (can use light skinned or red potatoes)
1/2 cup (1 stick) real butter
12 oz. evaporated milk
Place potatoes in a large pot with cold water and bring to a boil. Cook until tender, but not mushy.
Turn off heat. Drain potatoes and add back into the pan to release excess water.
In a small pan heat the butter and evaporated milk but do not boil, add to cooked potatoes in the pan.Using the potato masher combine until smooth.
Season with salt to desired tasteServe Beef Bourguignon over mashed potatoes
Great hearty and classic dish
Recipes for Beef Bourguignon and Mashed Potatoes by Carrie Groneman
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