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Chef Mike demystifies how to make the classic beef bourguignon with flanken, hearty vegetables and the perfect technique. Watch the accompanying video to see him make it himself!
1 3-bone flanken roast (about 6 and 1/2 pounds), cut into 1- to 1- and- 1/2-inch rectangles
pinch of salt
pinch of black pepper
2-3 tablespoons flour (may be omitted for gluten free diet)
1 tablespoon grapeseed oil
2-3 heaping tablespoons Gefen Tomato Paste
1/3 cup Shiloh Cabernet Sauvignon or other red wine
4 cups of pre-made beef, chicken, or vegetable stock
Manischewitz Egg Noodles, cooked
1/3 cup Shiloh Cabernet Sauvignon or other red wine
pinch of black pepper
6-8 cloves garlic, peeled
pinch of allspice
1-2 bay leaves
generous pinch of Haddar Kosher Salt
1 medium Spanish onion, peeled and chopped into 1- to 1- and- 1/2-inch rectangles
3 carrots, peeled and chopped into 1- to 1- and- 1/2-inch rectangles
3 parsnips, peeled and chopped into 1- to 1- and- 1/2-inch rectangles
8 ounces baby bella mushrooms, halved
1 bay leaf
2-3 sprigs fresh thyme
1 sprig rosemary
8-10 cloves garlic, peeled
In a bowl, mix meat with marinade ingredients, stirring to coat the meat.
Place in a zip top bag in the refrigerator for as little as a half an hour and as long as overnight.
After marinating the meat, drain and dry on paper towels to absorb excess liquid.
Season the beef with salt and pepper, then dust with flour so that the meat is lightly coated.
Add grapeseed oil to a preheated heavyweight pan or dutch oven on the stove top.
Once pan is very hot, add the beef, making sure not to overcrowd the meat to allow for browning and prevent steaming.
Once browned, remove meat from the pan and set aside. Add onion, carrots, parsnips, and mushrooms to the hot pan. Add tomato paste and stir.
Top the vegetables with the remainder of the aromatic ingredients and stir to fully incorporate.
Add meat back into the pan, stirring through again before adding red wine.
Cook on a medium flame until wine is cooked down and almost dry.
Add stock and cover pot, removing from flame. Move to an oven pre-heated to 285 degrees for 1 1/2 – 2 hours.
After about an hour and a half, check meat for tenderness using the back of a knife to see if meat cuts easily.
Once meat is tender, remove from oven and let sit for about an hour to allow the cooking to continue from the pan’s residual heat.
After an hour, dress some egg noodles with the beef bourguignon sauce and plate stew on top, finishing with sauce.
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awesome! My children and I are really enjoying watching chef Mikes cooking shows! We watched 3 episodes tonight and my kids requested i make this for succos. Cant wait!
Yay! We are so happy to hear this!