Beef and Barley Stew a la Bourguignon recipe

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Ingredients

2 pounds beef stew meat, cut into 1/2-inch cubes
2 teaspoons salt, divided
1 cup all-purpose flour
½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
2 cups thickly sliced celery
1 cup chopped onion
1 cup chopped carrot
5 cloves garlic, crushed
½ teaspoon red pepper flakes
1 ½ cups red wine
2 fluid ounces cognac
2 (14.5 ounce) cans stewed tomatoes, crushed
3 cups reduced-sodium beef broth
2 ½ cups beef consomme
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
2 teaspoons ground thyme
4 bay leaves
½ teaspoon freshly ground black pepper
⅔ cup pearl barley
1 (8 ounce) package frozen pearl onions, thawed
1 pinch white sugar
1 (16 ounce) package frozen peas
3 tablespoons butter
1 pound crimini mushrooms, quartered
2 tablespoons cornstarch
¼ cup cold water
¼ cup minced fresh Italian parsley

Nutrition Info

649.4 calories
carbohydrate: 55.4 g
cholesterol: 84.2 mg
fat: 25 g
fiber: 9.3 g
protein: 36.3 g
saturatedFat: 10.4 g
servingSize: -
sodium: 1469 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beef in a bowl, sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.

  2. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.

  3. Place the floured beef cubes in the still-hot skillet, cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.

  4. Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat, light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.

  5. Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley, continue cooking until tender, about 1 hour more.

  6. Place pearl onions in the previously used skillet with water to cover, boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet, sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew, add peas.

  7. Melt butter in a separate skillet over medium-high heat. Add mushrooms, saute until golden brown, about 5 minutes. Add to the stew, remove and discard bay leaves.

  8. Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

Recipe Yield

8 servings

Recipe Note

This delicious beef stew combines elements of a traditional American beef and barley stew with those of the classic French boeuf bourguignon. I created this for my husband, much to his delight. Guests have raved, too. This is a time-consuming recipe, but I don't think you'll be disappointed. Serve with boiled new potatoes if desired.

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