Beef and Barley Stew a la Bourguignon recipe
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Ingredients
- 2 pounds beef stew meat, cut into 1/2-inch cubes 2 teaspoons salt, divided 1 cup all-purpose flour ½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces 2 cups thickly sliced celery 1 cup chopped onion 1 cup chopped carrot 5 cloves garlic, crushed ½ teaspoon red pepper flakes 1 ½ cups red wine 2 fluid ounces cognac 2 (14.5 ounce) cans stewed tomatoes, crushed 3 cups reduced-sodium beef broth 2 ½ cups beef consomme 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 2 teaspoons ground thyme 4 bay leaves ½ teaspoon freshly ground black pepper ⅔ cup pearl barley 1 (8 ounce) package frozen pearl onions, thawed 1 pinch white sugar 1 (16 ounce) package frozen peas 3 tablespoons butter 1 pound crimini mushrooms, quartered 2 tablespoons cornstarch ¼ cup cold water ¼ cup minced fresh Italian parsley
Nutrition Info
- 649.4 caloriescarbohydrate: 55.4 gcholesterol: 84.2 mgfat: 25 gfiber: 9.3 gprotein: 36.3 gsaturatedFat: 10.4 gservingSize: -sodium: 1469 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Beef and Barley Stew a la Bourguignon
Directions
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Place beef in a bowl, sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
Place the floured beef cubes in the still-hot skillet, cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat, light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley, continue cooking until tender, about 1 hour more.
Place pearl onions in the previously used skillet with water to cover, boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet, sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew, add peas.
Melt butter in a separate skillet over medium-high heat. Add mushrooms, saute until golden brown, about 5 minutes. Add to the stew, remove and discard bay leaves.
Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.