Restaurants›Double Eagle Restaurant›Beef Bourguignon With Mushroom Demi Recipe

Beef Bourguignon With Mushroom Demi Recipe

Inspired by Double Eagle Restaurant
Time3h
Serves6

Tender beef slow-cooked in rich red wine with mushrooms, served with a luscious demi-glace sauce for a classic French delight.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Beef

In a large bowl, toss the beef cubes with salt, pepper, and flour until evenly coated.

2

Cook the Bacon

In a large Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

3

Brown the Beef

In the same pot, add the beef cubes in batches, browning them on all sides. Remove and set aside.

4

Sauté Vegetables

Add the chopped onions and carrots to the pot, sautéing until softened. Add the garlic and mushrooms, cooking for an additional 2-3 minutes.

5

Combine Ingredients

Return the beef and bacon to the pot. Pour in the red wine and beef broth, and add the thyme and bay leaf. Stir to combine.

6

Simmer

Bring the mixture to a gentle simmer. Cover and cook on low heat for about 2 to 2.5 hours, or until the beef is tender.

7

Adjust Seasoning

Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.

8

Serve

Serve hot, garnished with fresh parsley.