Boeuf Bourguignonne "Gusteau" Recipe

Name: Boeuf Bourguignonne "Gusteau"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips bacon cut into 1-inch pieces; 2 pounds tri-tip beef, cut into 2-inch cubes; 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning; Flour; 1 large onion, chopped; 1 cup Marsala wine; 2 cups beef stock; 2 carrots, chopped; 1/2 cup demi-glace; 1 tablespoon tomato paste; 1 clove minced garlic; 1 bay leaf; 1/4 cup chopped fresh tarragon, packed; 2 cups (about 6 ounces) white mushrooms, cleaned and trimmed; 1 cup pearl onions, blanched in boiling water for 2 minutes and skins slipped off; 2 pounds boiled new potatoes seasoned with salt, pepper, minced parsley, and butter

Servings: persons

4 strips bacon cut into 1-inch pieces
2 pounds tri-tip beef, cut into 2-inch cubes
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
Flour
1 large onion, chopped
1 cup Marsala wine
2 cups beef stock
2 carrots, chopped
1/2 cup demi-glace
1 tablespoon tomato paste
1 clove minced garlic
1 bay leaf
1/4 cup chopped fresh tarragon, packed
2 cups (about 6 ounces) white mushrooms, cleaned and trimmed
1 cup pearl onions, blanched in boiling water for 2 minutes and skins slipped off
2 pounds boiled new potatoes seasoned with salt, pepper, minced parsley, and butter

1
In a large saute pot, cook the bacon until crisp over medium heat.
2
While the bacon is cooking, season the beef cubes with Smokey Rotisserie seasoning and coat with flour.
3
Remove the cooked bacon to a utility platter and add the floured beef cubes to the pot.
4
Allow the beef cubes to sear undisturbed for about 2 minutes before turning, to allow the flavors to integrate into the surface of the meat.
5
Brown the beef cubes this way on all sides, then remove the cubes to the platter with the bacon.
6
Pour most of the fat out of the pan, leaving only about 1 tablespoon.
7
Add the onion to the pan and cook it begins to turn translucent.
8
De-glaze with the wine and allow it to reduce by half.
9
Bring the heat down to low and return the bacon and beef to the pot.
10
Add beef stock, and carrots, and stir in demi-glace, tomato paste, garlic, bay leaf and tarragon.
11
Cover and braise for about 3 hours, adding mushrooms and pearl onions in last 30 minutes.
12
Served with boiled new potatoes.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 strips bacon cut into 1-inch pieces, 2 pounds tri-tip beef, cut into 2-inch cubes, 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning, Flour, and more.

Yes, Boeuf Bourguignonne "Gusteau" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf Bourguignonne "Gusteau"

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