doctype html html head link(href="../style.css" rel="stylesheet" type="text/css") body.recipe h1 Beef Bourguignon section.ingredients .image img(src="final.png") .list table tr td 6 oz td pork belly / bacon tr td 3 lbs td lean stew beef (in bite-sized pieces) tr td 3 cups td red wine (young & full-bodied) tr td 3 cups td beef stock tr td 3½ tbsp td olive oil tr td 3½ tbsp td butter tr td 20 td small white onions tr td 1 td yellow onion (chopped) tr td 1 tbsp td tomato paste tr td 2 cloves td garlic (minced) tr td ½ tsp td thyme tr td 1 td bay leaf (crumbled) tr td 1 td herb bouquet
(4 parsley sprigs,
½ bay leaf, ¼ tsp thyme) tr td 1 lb td mushrooms (quartered) tr td 2 tbsp td flour tr td td salt & pepper section.directions table tr td 1 td Preheat oven to 450°F. td tr td 2 td | Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6 | cups of water then drain and dry. td 10 min tr td 3 td | Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly | browned. Remove to a small bowl with a slotted spoon. td 2-3 min tr td 4 td | Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time | and set aside with the lardons. td 10 min tr td 5 td | Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables | and discard the excess fat. td 5 min tr td 6 td | Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the | cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through. td 8 min tr td 7 td | Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic, | herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust | temperature to ensure the liquid is just simmering the entire time. td 3-4 hours tr td 8 td Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet. td 2 min tr td 9 td | Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as | evenly as possible, and taking care not to break their skins. td 10 min tr td 10 td | Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the | onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions | aside. td 40-50 min tr td 11 td | Clean the second skillet and heat remaining olive oil and butter over high heat. Once | foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside. td 4-5 min tr td 12 td | Once the meat in the first skillet is tender (from step 7), pour out the content of the | skillet into a sieve, retaining the liquid in a large saucepan. td 1 min tr td 13 td | Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the | onions and mushrooms on top. td 1 min tr td 14 td | Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the | excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add | stock if the sauce is too thick, continue simmering if too thin. td 15 min tr td 15 td Pour the sauce over the meat, onions, and mushrooms in the first skillet. td 1 min