Boeuf Bourguignon

a little boeuf on a cold winter day is the way to go! adding a bit of rub #1 adds some of that little extra sumpin’ sumpin’ … or however one might spell that! ūüėČ

boeuf bourguignon with rub #1

yield: 4 servings

braised beef:

3 tbsp canola oil
2 lbs stewing beef, cut into 2 inch square chunks
2 carrots, peeled and slice
1 large onion, peeled and sliced
1 ¬Ĺ tsp salt
¬ľ tsp black pepper
2 tbsp flour
2 cups red wine, full-bodied and dry
2 cups beef stock
1 tbsp tomato paste
2 cloves garlic, minced
1 sprig thyme, stem removed
1 bay leaf
1 ¬Ĺ tbsp rub #1

  • preheat oven to 325 degrees.
  • in a small bowl, toss beef chunks with rub #1, salt¬†and pepper.
  • sprinkle with flour and coat thoroughly.
  • heat oil in an oven-proof pot over¬†medium heat. carefully add beef and brown on all sides. remove beef and set aside.
  • add¬†onions, carrots, garlic, tomato paste and thyme to the pot. saute for 5 minutes. deglaze¬†with wine and allow to simmer for 2 minutes.
  • add beef stock, bay leaf and return the¬†browned beef to the pot.
  • cover pot and place in oven for 3 hours, until beef is fork¬†tender.
  • remove from oven.
  • strain juices and separate beef from carrots and onions. discard¬†carrots and onions. set beef aside.
  • place juice in a small pot and reduce over medium heat¬†until close to gravy consistency.

pearl onions

2 cups fozen pearl onions, defrosted
2 tbsp butter
¬Ĺ cup beef stock
¬Ĺ tsp rub #1

  • melt butter in a small pot.
  • add onions and rub #1 and saut√© for 5 minutes.
  • add¬†beef stock and allow to simmer for 10-12 minutes.

cremini mushrooms

¬Ĺ lb cremini mushrooms, cleaned and sliced in ¬Ĺ inch pieces
2 tbsp butter
1 tsp rub #1
1 large bag papperdelle noodles, cooked to al dente

  • melt butter in a saut√© pan over medium heat.
  • add mushrooms and rub #1.
  • saute¬†for 5-7 minutes, until tender.
  • toss braised beef, pearl onions, sauted mushrooms and sauce together.
  • spread over¬†cooked papperdelle noodles and serve.