RECIPE OF THE MONTH - DECEMBER 2010

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BEEF "THE BOMB" BOURGUIGNON
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2 pounds rib eye steak, cut into 3⁄4” cubes
1 1⁄2 cups red wine
4 tablespoons Worcestershire sauce
2 tablespoons garlic, minced
3/4 cup carrots, diced
3/4 cup parsnips, peeled and diced
1/2 cup Italian parsley, chopped
1 cup pearl onions, frozen
1 cup red onions, fried
1⁄4 pound bacon, diced
2 teaspoons salt
3 tablespoons parmesan cheese, grated
3 cup beef stock
1⁄4 cup flour, all purpose
3 tablespoons olive oil
2 teaspoons fresh chopped thyme
2 teaspoons fresh chopped oregano

In a non metallic bowl, combine 3⁄4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper, 2 tablespoons Worcestershire sauce and the rib eye steak. Marinate for 30 minutes to one hour.

In a large sauté pan, on high heat, cook the bacon until crisp. When done, remove bacon to a paper towel lined plate, reserving the fat in the pan.

Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium high heat, browning the meat on all sides. Remove the meat from the pan, add extra oil if necessary (need about 2 – 3 tablespoons total fat in pan. Add carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes.

Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for two minutes. Deglaze with the remaining red wine, stir in the beef broth, and Worcestershire sauce. Let reduce over medium heat for 10 minutes. Add back in the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings to taste with salt and fresh cracked pepper.

Garnish with parmesan cheese. Serve immediately.

Yield: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Inactive time: 30 minutes to one hour
Ease of preparation: Easy

Try my November 2010 recipe Coffee Liquor Ice Cream Pie.