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Meat
Medium
6 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
Beef Bourguignon is a rich, luxurious French stew that was first made popular in America by Julia Child. (It is pronounced boor-ghee-NYON.) Beef Bourguignon is braised beef, simmered in a red wine chicken stock with a host of fresh vegetables. It may seem like this soup requires extra effort, but it is really quite simple to prepare. So much more than a soup, it’s a meal in itself when served with garlic knots or good crusty bread.
2 pounds short ribs, or short cut flanken
1 tablespoon kosher salt
fresh black pepper
1 and 1/2 tablespoons cornstarch
3 tablespoons Bartenura Olive Oil
1 large onion, diced
6 cloves garlic, minced
10 ounces white button mushrooms, quartered
3 fresh carrots, sliced
2 celery stalks, sliced
3 slices deli pastrami (blackened edges removed), chopped
1 tablespoon tomato paste
1 cup Alfasi Cabernet Sauvignon or other good quality dry red wine
10 cups Manischewitz Chicken Broth or other chicken stock
2 potatoes, diced
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
1 bay leaf
25 pearl onions, peeled
Season ribs with one tablespoon kosher salt and fresh pepper. Coat with one and a half tablespoons of cornstarch.
Heat oil in a large pot over medium-high heat. Brown ribs on all sides for six to seven minutes. Transfer to a plate.
Add the onion to the pot and heat for seven to eight minutes until translucent. Add garlic, mushrooms, carrots, celery, and pastrami and sauté for five minutes. Stir in tomato paste. Return ribs with plate juices to the pot. Raise heat to high for one to two minutes.
To deglaze, add wine and scrape up the bits with a spoon. Allow the wine to reduce for one minute. Add chicken stock, potatoes, thyme, and the bay leaf and bring to a boil. Partially cover the pot and simmer for two and a half to three hours.
Remove from heat and season with additional kosher salt and pepper if necessary.
Remove ribs from the pot and remove bones from the meat. Discard the bones and cut the meat in to bite-size pieces.
Return the meat to the pot and add the pearl onions. Cover the pot and simmer on low heat for additional 30 – 40 minutes.
Serve hot with garlic knots.
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