Beef Bourguignon With Carrots

1. 1

   Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the.

2. 2

   corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight.

3. 3

   Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper.

4. 4

   Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat.

5. 5

   Heat canola oil in a heavy bottomed stock pot. Working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.

6. 6

   Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.

7. 7

   Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 1/2 hours, until the beef becomes tender. Stir the flour into.

8. 8

   1/4 cup of water and slowly whisk into the stew. Continue cooking the stew for another 1/2 hour until thick and the beef is very tender.

9. 9

   Just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a saute pan and add water to barely cover the carrots, add the butter and lightly season with salt and.

10. 10

    pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with or as a bed for the beef.

* Per serving · 4 servings · Values may vary.