- 2 pounds beef stew meat, cut into 1/2-inch cubes
- 2 teaspoons salt, divided
- 1 cup all-purpose flour
- 1/2 (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
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups red wine
- 2 fluid ounces cognac
- 2 (14.5 ounce) cans stewed tomatoes, crushed
- 3 cups reduced-sodium beef broth
- 2 1/2 cups beef consomme
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 2 teaspoons ground thyme
- 4 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 2/3 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
- 1/4 cup cold water
- 1/4 cup minced fresh Italian parsley
- 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.
06/02/2019
recipepes.com
beef and barley stew a la bourguignon, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
