Beef and Barley Stew a la Bourguignon

This delicious beef stew combines elements of a acknowledged American beef and barley stew similar to those of the timeless 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 dont think youll be disappointed. help in the same way as boiled supplementary potatoes if desired.

The ingredient of Beef and Barley Stew a la Bourguignon

1. 2 pounds beef stew meat, cut into 1/2-inch cubes
2. 2 teaspoons salt, at odds on bad terms
3. 1 cup all-purpose flour
4. u00bd (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
5. 2 cups thickly sliced celery
6. 1 cup chopped onion
7. 1 cup chopped carrot
8. 5 cloves garlic, crushed
9. u00bd teaspoon red pepper flakes
10. 1u2009u00bd cups red wine
11. 2 fluid ounces cognac
12. 2 (14.5 ounce) cans stewed tomatoes, crushed
13. 3 cups reduced-sodium beef broth
14. 2u2009u00bd cups beef consomme
15. 2 tablespoons balsamic vinegar
16. 1 tablespoon tomato epoxy resin
17. 2 teaspoons dome thyme
18. 4 bay leaves
19. u00bd teaspoon freshly pitch black pepper
20. u2154 cup pearl barley
21. 1 (8 ounce) package frozen pearl onions, thawed
22. 1 pinch white sugar
23. 1 (16 ounce) package frozen peas
24. 3 tablespoons butter
25. 1 pound crimini mushrooms, quartered
26. 2 tablespoons cornstarch
27. u00bc cup chilly frosty water
28. u00bc cup minced roomy Italian parsley

The instruction how to make Beef and Barley Stew a la Bourguignon

1. Place beef in a bowl; sprinkle once 1 teaspoon salt. Toss subsequent to flour to coat, shaking off excess flour.
2. Place bacon in a skillet and cook greater than medium-high heat, turning occasionally, until evenly browned, not quite 10 minutes. Transfer bacon to a large collection store 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 the order of all sides, 8 to 12 minutes. Transfer beef to the pot subsequently the bacon. intensify the permanent 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook on top of higher than medium-high heat until ache 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; buoyant the liquid a propos fire later a long be of the same opinion or lighter to burn off the alcohol. Transfer the liquid to the pot later the flame has died out.
5. Heat the pot greater than medium-high heat. campaign 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, just about 1 hour. increase be credited with barley; continue cooking until tender, approximately 1 hour more.
6. Place pearl onions in the previously used skillet later than water to cover; boil until tender, nearly 5 minutes. Drain, reserving nearly 1 inch water in the skillet. Return onions to the skillet; sprinkle when sugar. Cook more than high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. mount up to the stew; go to peas.
7. Melt butter in a separate skillet beyond medium-high heat. mount up mushrooms; saute until golden brown, very nearly 5 minutes. go to to the stew; remove and discard bay leaves.
8. mixture combination cornstarch and cold water together in a small bowl to make a slurry. amass slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each accessory until desired thickness is reached, 10 to 15 minutes. embellish stew afterward parsley.

Nutritions of Beef and Barley Stew a la Bourguignon

calories: 649.4 calories
carbohydrateContent: 55.4 g
cholesterolContent: 84.2 mg
fatContent: 25 g
fiberContent: 9.3 g
proteinContent: 36.3 g
saturatedFatContent: 10.4 g
servingSize:
sodiumContent: 1469 mg
sugarContent: 11.5 g
transFatContent:
unsaturatedFatContent: