Beef Bourguinon a la Hassan

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Contributed by: Chef Floyd Cardoz

Beef Bourguinon a la Hassan

Recipe type: Yield: 6 Prep time: Cook time: Total time:


Beef Bourguinon a la Hassan taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

4 tbs Canola oil
2 1/2 lbs boneless short ribs of beef fat removed and cut into I 1/2 x I 1/2 inch pieces
Salt & pepper
3/4 cup AP flour
6 ounces apple wood smoked bacon, cut into 1/4-inch pieces
2 tbs butter
4 cloves tied in a string
2 bay leaves
18 small pearl onions peeled
18 baby carrots, peeled and cut into half if longer than 2 inches otherwise kept whole
18 baby turnips, peeled and cut into half’s
1/2 lb chanterelles mushrooms, cleaned trimmed and cut in half
2 onions, diced
1 garlic head, cloves separated, peeled, and chopped
1 1/2 tbs fresh root ginger minced
1 tbs freshly ground cumin
1 tbs ground brown mustard seed
2 tbs tomato paste
1/2 tsp black pepper freshly ground
1/2 tsp Aleppo pepper
1 (750-ml) bottle red Burgundy wine
1 Quart white beef stock
4 sprigs thyme
2 tbs brown sugar

for garnish:
1/4 cup parsley
1/4 cup chervil picked

Directions:

  1. Pre heat oven to 325 degrees F
  2. Season the beef with salt and pepper and lightly coat with the flour keep at room temperature for 30 minutes. reserve extra flour
  3. Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
  4. In the same pot sear the short ribs until lightly colored. take care not to burn the pan
  5. Remove the beef and add the pearl onions cook for 2-3 minutes. Remove the onions and reserve
  6. Repeat this process with the carrots and turnips
  7. Add the chanterelles and saute for 1 minute, remove and reserve
  8. 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.
  9. Add the ground spice and cook for 2 minutes more. add the left over flour and the tomato paste and cook for 2 minutes
  10. Deglaze with the wine and bring to a boil add the beef stock and bring up to a boil
  11. Add the bacon and the short ribs to the pan. bring up to a boil reduce heat. add thyme season
  12. Place the pot in the oven and cook approximately 2 to 2 1/2 hours
  13. add the carrots, turnips and the pearl onions. cook for 30 minutes more.
  14. take out oven add sugar and remove clove, parsley and bay leaves. add the chanterelles. re-season with salt
  15. At this time the stew should be not as saucy and a bit thicker
  16. This stew tastes better the next day
  17. Garnish with picked parsley and chervil

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