Boeuf Bourguignon With Mushroom Couscous
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
51
Sourness
35
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 tbsps
Flour1 tsp
Salt1 tsp
Pepper (freshly ground)2 medium
Carrot (peeled and thinly sliced)2 medium
Onion (finely diced)5 tbsps
Olive Oil2.25 cups
Wine (red burgundy)3.25 cups
Beef Broth2 ribs
Celery (finely diced)1.5 tsps
Herbes De Provence24
Pearl Onions3 cup
CouscousDirections:
1
Trim and cut the beef into 1 1/2-by-1/2-inch pieces
2
In a paper or plastic bag, combine the flour, salt, and pepper
3
Add the beef to the bag, and shake to coat
4
Set aside
5
Cube the salt pork
6
In a heavy, medium non-reactive pan over medium-high heat, cook until browned, 6 to 8 minutes
7
With a slotted spoon, transfer to a small bowl and set aside
8
To the same pan, add the carrots and half of the diced onions
9
Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 10 minutes
10
With a slotted spoon, transfer them to a small bowl and set aside
11
To the same pan over medium-hihg heat, add 2 tablespoons of the olive oil
12
Cook the beef in batches, until browned on all sides, 6 to 8 minutes
13
Return the beef to the pan
14
Add the wine, 2 1/4 cups of the beef broth, the bay leaves, grlic, celery, and herbes de Provence
15
Reduce heat to medium
16
Cover and cook until the beef is tender, 1 1/4 to 1 1/2 hours
17
Do not allow the liquid to cook away
18
Add additional broth, ir necessary
19
Meanwhile, in a small saucepan filled with boiling water, blanch the pearl onions for 1 minute
20
Drain and let cool
21
Peel the onions and set aside
22
Cut the caps off of 12 mushrooms and set aside
23
Finely dice the stems along with the remaining mushrooms
24
Set aside
25
When the beef is tender, add the reserved salt pork, pearl onions, and mushroom caps
26
Cook until the mushroom caps are tender, 15 to 20 minutes
27
Discard the bay leaves
28
Keep the stew warm until ready to serve
29
In a medium skillet over medium-high heat, heat 2 tablespoons of the olive oil
30
Cook the remaining diced onion and the bell pepper, stirring occasionally, until the onion turns golden, 4 to 5 minutes
31
Add the diced mushrooms, and cook until tender, 3 to 4 minutes
32
Season with additional salt and pepper
33
Set aside
34
To prepare the couscous, in a medium saucepan over medium heat, bring the remaining cup of beef broth and tablespoon of olive oil to a boil
35
Add the couscous in a stream
36
Stir once
37
Remove from the heat
38
Cover and let stand until couscous is tender, 12 to 15 minutes
39
Combine the couscous with the mushroom-vegetable mixture
40
Lightly oil a 6-cup righ mold
41
Spoon the couscous into the mold and pat down firmly
42
Invert the mold onto a large serving platter
43
With a slotted spoon, transfer the beef to the center of the ring
44
Spoon half of the wine sauce over the beef
45
Arrange the pearl onions and mushroom caps around the base of the ring
46
Garnish with parsley
47
Serve with the remaining sauce on the side