Servings 4 servings
Ingredients
For the beef bourguignon:
- 20 oz. ribeye or strip steak
- 1/4 cup plus 1 Tablespoon all-purpose flour
- 1 cup pearl onions, peeled
- 1/2 cup carrots, diced
- 1/2 cup petite button mushrooms
- 1/2 cup celery, diced
- 2 teaspoons minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 teaspoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef broth
For the noodles:
- 4 oz. dry egg noodles
- 2 Tablespoons unsalted butter
- Chopped fresh parsley
Instructions
- Preheat the oven to 350ºF.
- Prepare the steak by cutting off the excess fat and then dicing it into 1-inch cubes. Reserve the fat.
- Sauté the excess fat in a large ovenproof saucepan over medium heat. Remove and discard the fat, leaving only the grease.
- Dredge the steak cubes in 1/4 cup flour, shaking off any excess, then brown them in the saucepan with the fat drippings. Remove the steak and set aside.
- In the same saucepan, combine the onions, carrots, mushrooms, celery and garlic. Sauté over medium-low heat until the vegetables begin to soften.
- Stir in the herbs and tomato paste, cooking until the tomato paste begins to caramelize, about 1 minute, then stir in 1 Tablespoon of flour.
- Deglaze the saucepan by adding the wine and beef broth and stirring, scraping up any brown bits, until a smooth sauce forms. Taste and season the sauce with salt and pepper.
- Cover the saucepan, transfer it to the oven and allow it to cook for 20 minutes.
- Remove the saucepan from the oven, add the reserved steak (with any juices) and then return it to the oven for an additional 15 minutes.
- Serve the beef over buttered parsley noodles (recipe below).
For the noodles:
- Boil a large pot of salted water and cook the egg noodles according to package instructions.
- Drain the pasta and transfer it to a large bowl. Immediately add the butter and chopped parsley to the hot noodles, tossing to combine.
Notes
- While it's not necessary to use an expensive wine, choose one you'd enjoy drinking. The wine's quality significantly impacts the overall taste of the dish.
- If you don't have or prefer not to use red wine, don’t worry. You can try using a rich, robust grape juice or beef stock as a substitute for the wine. This will change the flavor profile but still yield a tasty dish.
- To peel pearl onions more easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly.
- Be careful to not over-brown the steak when it first begins to cook as it will continue to cook as it stews in the sauce.
- If you plan to eat your beef bourguignon within the next 3 to 4 days, it's best to store it in an airtight container in the refrigerator. To maintain their texture, store the stew and buttered parsley noodles separately.
- The stew can be frozen for up to 3 months. Thaw the airtight container in the refrigerator overnight. Then, transfer your desired portion to a microwave-safe bowl or saucepan. Reheat on the stovetop over low to medium heat, stirring occasionally. If using a microwave, heat in 30-second increments, stirring between each.
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