Beef Bourguignon

Beef Bouguignon with bread

Beef Bourguignon is Arlo-approved! While this meal was not the most appropriate selection for a warm spring night, it sure was delicious.
I'm glad a let it go for the full time. When you are busy it can be hard to budget the time for meal that takes 3+ hours to execute. But it was time well spent, and mostly hands-off. It only got richer and richer. We served with some bread, you could also serve with a salad to lighten it up!

I found the salt pork at whole foods, I was surprised that ingredient was so readily available! If you can't find any, I'm sure some bacon would be just fine.

Ingredients:

3 lbs chuck or top round of beef cut in cubes

Marinade

2 cups red bordeaux or other good red wine

1 tsp thyme

1 bay leaf, crushed

2 tbsp olive oil

1 medium onion, sliced

1 medium carrot, sliced

3 sprigs of parsley

1 clove of garlic, crushed

1/4 tsp black pepper

2 or 3 tbsp butter or lard

2 tbsp chopped onions

2 tbsp flour

1 cup consumme

1 clove garlic, crushed

1/4 lb salt pork cut in cubes.

12 small white onions

1 cup carrots, cut up

6 or 8 mushrooms

Directions:

Let beef stand overnight in mixture. Drain, reserving marinade. Pat beef dry, or it won’t brown.

Heat butter or lard in a dutch oven or iron skillet. add chopped onions, brown. Lift onions out of skillet and brown the beef on all sides. return onions to the skillet, add the flour, consumme, marinade, and crushed garlic. Bring to a boil, stirring to make sure the flour doesn't stick to the bottom of the skillet. Reduce heat and simmer for 2 hours.

Cook until golden: salt pork. in the fat of the salt pork, fry the small white onions, carrots, and mushrooms. Add mixture to beef 30 minutes before serving. Depending on it’s size and tenderness, the meat will need 2/12 to 3 hrs.

It’s even better the second day.

Note: the recipes I use call for 1/2 tsp salt. But the pork is so salty that I never used any additional salt, and there is also salt in the consume