ADVERTISEMENT
• Cover the pot with a lid and transfer it to the lower part of the oven. Let it cook for 2 to 3 hours, or until the meat is fall-apart tender. Check occasionally to ensure the liquid is simmering gently—adjust the heat if necessary.
Prepare the Mushrooms:
• In the last 5 minutes of cooking, melt butter in a medium skillet over medium heat. When the butter begins to foam, add the remaining 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add the quartered mushrooms and cook for 5-6 minutes until browned. Set aside.
Finish the Stew:
• Remove the Dutch oven from the oven and carefully pour its contents into a colander set over a large pot to separate the sauce from the meat and vegetables. Discard the bay leaves and any herb sprigs.
• Return the beef, bacon, and vegetables back into the Dutch oven. Skim off any excess fat from the sauce and pour it back over the meat mixture. Add the prepared mushrooms on top of the meat.
Simmer and Serve:
• Simmer the sauce for a minute or two to heat through, skimming off any additional fat that rises to the surface. Adjust the consistency by adding a few tablespoons of stock if the sauce is too thick, or simmer longer if too thin.
• Taste for seasoning and adjust with salt and pepper if needed. Garnish with fresh parsley and serve the Beef Bourguignon hot over mashed potatoes, rice, or buttered egg noodles.
Storage Options:
ADVERTISEMENT
