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Beef Bourguignon over Pasta Recipe Delights

By Elaine Mellen

Posted on January 10, 2017

Bring French cuisine home with this tantalizing Beef Bourguignon recipe, best served over pasta or rice. The delicate flavors of each unique liquor cooked over beef is sure to delight.

This time of year I love making meals that warm the body and my home. My beef bourguignon recipe is the perfect combination of hearty and warming flavors, as the wine, sherry, brandy, and port slowly cook into the beef and vegetables. As the meal marinates your home slowly fills with its aroma, but this dish is best prepared at least a day in advance. So your family will have to be patient to enjoy it.

Beef Bourguignon over Pasta

Ingredients:

2 to 3 tablespoons olive oil
2.5 lbs boneless beef chuck, cut in 1.5 inch cubes
3 tablespoons brandy
1/2 lb small white onions, peeled (about 12)
12 whole cloves
8 ounces whole or sliced mushrooms
2.5 tablespoons flour
2.5 teaspoons meat-extract paste (not liquid)
2 tablespoons tomato paste
1 1/2 cups red wine
3/4 cup dry sherry
3/4 cup ruby port
1 1/2 cups beef stock
1/8 teaspoon pepper
1 bay leaf
1 pound of pasta (cooked to package instructions)

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Directions:

1. Slowly heat about 1 tablespoon olive oil in a four quart Dutch oven with tight-fitting lid. Do not burn.

2. In hot oil, over high heat, brown beef cubes well using a fourth of your meat at a time, or just enough to cover the bottom of Dutch oven.

3. Remove beef as it browns. Continue until all beef is browned, adding more oil as needed. Return beef to Dutch oven.

4. In a small saucepan heat 2 tablespoons brandy just until vapor rises. Ignite and pour over beef. As flame dies, remove beef.

5. Add 2 tablespoons olive oil to Dutch oven and heat slightly. Stud each onion with a clove. Add onions and cook over low heat, covered, until onions brown slightly. Add mushrooms and cook for 3 minutes, stirring throughout. Remove from heat.

6. Stir in flour, meat-extract paste, and tomato paste until well blended.

7. Stir in wine, sherry, port, and beef stock.

8. Preheat oven to 350 degrees F.

9. Bring wine mixture just to boiling, stirring throughout. Remove from heat. Add beef, pepper, and bay leaf and mix well.

10. Bake covered, stirring occasionally, for 1.5 hours or until beef is tender. Add remaining brandy and remove bay leaf. Can be served alone, or over rice or pasta.

Serves six. Tastes best if made a day ahead of time. Store in refrigerator for up to four days. Can be reheated in the microwave or on stove top.