Today on The Marc and Mandy Show, brought to you by Cuisinart, Executive Chef Cameron Huley shows Marc how to make beef bourguignon.
What you’ll need: 1 lb beef stew (cubed), 1 cup red wine, 2 cups beef broth, 1 cup flour, 4 sprigs thyme, 1″ sprig rosemary, 2 garlic cloves, 1/4 cup pearl onion, 1/4 cup lardon (cubed bacon), 1/4 cup mushrooms (cut into quarters), 1/4 cup parsley, 2 cups no yolks board noodles
Step 1: Marinate
As with many beef-centric recipes, the first step is to marinate the beef. In the video above Chef Cameron Huley mentions he marinated the beef for three days in red wine in the fridge. Once your beef has marinated, strain the red wine out and put it aside to be used later in the cooking process.
Step 2: Flour
Next, coat each cube of beef in flour before transferring them to a hot, oiled pan. Sear the cubes until they get golden brown. At this stage, you can also add in your bacon and onions. TIP If you can’t get your hands on slab bacon, normal bacon will suffice.
Step 3: Glaze
Next, add in the red wine marinade that was mentioned earlier, followed by demi-glace. (Demi-glace is made by combining a mixture of half basic brown sauce and half brown stock, such as beef stock, and then simmering until it’s reduced by half.)
Step 4: Noodles
You can prepare your noodles at this stage. If you don’t have access to no yolk noodles, normal noodles will suffice. Add them to the beef dish once strained in the next step.
Step 5: Strain
After about 45 minutes, your dish is ready to strain, plate, and serve.
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