3-4 pound beef chuck roast, or top of the round, cut into 2” cubes
3 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1/2 cup flour
3 cups dry red Italian kosher wine
2 cups beef stock
2 shallots, chopped
4 garlic cloves, chopped
3 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound button mushrooms, halved or quartered into bite sized pieces
1 pound small white onions, peeled, see note
1. Heat oil in a large, heavy dutch oven over high heat, quickly brown the beef in two batches. Remove meat and set aside. Reduce heat to medium. In the same pot, cook onion and carrot until browned, 2 to 3 minutes. Return meat and accumulated juices to pot with the vegetables. Sprinkle with flour, toss to coat and continue cooking, stirring constantly, for 5 minutes.
2. Add wine, stock, shallots, garlic, tomato paste, bay leaf, thyme, dried parsley, salt and pepper to the pot. Bring to a simmer, reduce heat to low and cook, covered, for two to three hours. Stir occasionally to keep meat from sticking to the bottom.
3. When beef is very tender, remove bay leaf, check the seasoning, add pearl onions and mushrooms and cook uncovered for 15 minutes.
To peel pearl onions: Using a small, sharp knife, score the bottoms with a tiny “X.” Drop the onions in very hot water for 3 minutes, Drain, Peels should easily slip off. -Peeled tiny onions are also available in the frozen foods section of your grocery
Serve over Parslyed Noodles or Mashed Potatoes. For Chanukah, we enjoy
This dish, like most soups and stews, improves greatly by resting overnight in the refrigerator so that the flavors can develop and meld. This also gives you the opportunity to reduce fat. When chilled, the fats will solidify on top of the stew. Remove this layer before reheating for a healthier entree.
Parslyed Egg Noodles or Latkes
Prepare 1 (16 ounce) package wide egg according to package directions. Drain,
toss with 1 tablespoon margarine and 3 tablespoons fresh chopped parsley. Serve
warm topped with Kosher Beef Bourguignon.
The Schmooze Kosher Recipes
Jewish Communities of the World