Beef Bourguinon a la Hassan
Beef Bourguinon a la Hassan taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
4 tbs Canola oil2 1/2 lbs boneless short ribs of beef fat removed and cut into I 1/2 x I 1/2 inch piecesSalt & pepper3/4 cup AP flour6 ounces apple wood smoked bacon, cut into 1/4-inch pieces2 tbs butter4 cloves tied in a string2 bay leaves18 small pearl onions peeled18 baby carrots, peeled and cut into half if longer than 2 inches otherwise kept whole18 baby turnips, peeled and cut into half’s1/2 lb chanterelles mushrooms, cleaned trimmed and cut in half2 onions, diced1 garlic head, cloves separated, peeled, and chopped1 1/2 tbs fresh root ginger minced1 tbs freshly ground cumin1 tbs ground brown mustard seed2 tbs tomato paste1/2 tsp black pepper freshly ground1/2 tsp Aleppo pepper1 (750-ml) bottle red Burgundy wine1 Quart white beef stock4 sprigs thyme2 tbs brown sugarfor garnish:1/4 cup parsley1/4 cup chervil picked
- Pre heat oven to 325 degrees F
- Season the beef with salt and pepper and lightly coat with the flour keep at room temperature for 30 minutes. reserve extra flour
- Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
- In the same pot sear the short ribs until lightly colored. take care not to burn the pan
- Remove the beef and add the pearl onions cook for 2-3 minutes. Remove the onions and reserve
- Repeat this process with the carrots and turnips
- Add the chanterelles and saute for 1 minute, remove and reserve
- Add the butter to the left over oil and add the cloves bay leaf and cook for 1 minute. add minced onion, garlic and ginger cook for 4-5 minutes until transparent.
- Add the ground spice and cook for 2 minutes more. add the left over flour and the tomato paste and cook for 2 minutes
- Deglaze with the wine and bring to a boil add the beef stock and bring up to a boil
- Add the bacon and the short ribs to the pan. bring up to a boil reduce heat. add thyme season
- Place the pot in the oven and cook approximately 2 to 2 1/2 hours
- add the carrots, turnips and the pearl onions. cook for 30 minutes more.
- take out oven add sugar and remove clove, parsley and bay leaves. add the chanterelles. re-season with salt
- At this time the stew should be not as saucy and a bit thicker
- This stew tastes better the next day
- Garnish with picked parsley and chervil