Ingredients
Scale
- 1 lb. thick cut bacon, chopped
- 3-4 lbs short ribs
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 3 tbsp. flour
- 1 750ml bottle, dry red wine, French pinot noir is great
- 2 tbsp. tomato paste
- 3 carrots, cut in large pieces
- 2 bay leaves
- 1 tsp. MarnaMaria dried thyme
- 4 cups good beef broth
- 2 tbsp. butter
- 1 cup cremini mushrooms, sliced
- pearl onions *(optional, these are sometimes really hard to find. If you can't find them, just leave them out)
- 1/2 cup frozen or fresh peas (optional)
- salt and pepper
- parsley to garnish
Instructions
- Preheat oven to 350ºF.
- Heat a Dutch oven or large, heavy pot over medium-high heat. Cook bacon until extra crispy. Remove bacon and reserve bacon grease to a small bowl.
- Season short ribs generously with salt and pepper.
- Raise temperature to high heat. Add 1-2 tbsp. of bacon grease. Sear short ribs on all sides until a deep brown crust has formed all over each piece. About 2 minutes per side. Add more bacon grease as needed. Reserve short ribs to a plate.
- Lower heat to medium, add remaining bacon grease, or you can use butter or oil if needed.
- Add onions, 1 tsp. salt, and 1 tsp. black pepper. Cook until onion are soft and translucent, about 10 minutes
- Stir in garlic and let cook for about a minute.
- Lower heat to low and stir in flour. Allow flour to cook for about 10 minutes, stirring frequently to prevent flour from burning.
- Raise heat to high and quickly deglaze pan with red wine, scrapping the bottom of the pan to release any pieces that may be stuck to he bottom.
- Stir in tomato paste, carrots, bay leaves, and thyme.
- Add just enough beef broth to cover the meat and vegetables.
- Bring to a boil, cover, and place in oven to cook for 2 hours.
- Just before serving, in a sauté pan, melt 2 tbsp. butter over medium heat. Add mushrooms and stir to combine. Cook slowly, stirring occasionally until mushrooms release their water and are slightly soft, about 5 minutes.
- Remove beef bourguignon from the oven and stir in mushrooms, onions, and peas.
- Leave uncovered and let simmer over low heat for 15 minutes longer for flavors to combine.
Keywords: Beef Stew, Short Ribs, French Comfort Food