Beef Bourguignion
A remix of a recipe by Dina Alsalahy
Inspired by Julia Child’s substiting wine with pomegranate juice and 2 spoons of apple cider vinegar
- Total time
- 4 h
- Prep
- 1 h
- Cook
- 3 h
- Servings
- 10
- Difficulty
- Medium
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Ingredients
- 5 lb Cubed Chuck Pot Roast
- 4 Tbsp Butter
- 1 Small Bottel Pomegranate Juice
- 2 cups Beef Stock
- 30 ones White Pearl Onion
- 2 Tbsp Corn Oil
- 1 medium Onion Chopped
- 1 tsp Garlic Minced
- 8 small Carrots
- ¼ cups Tomato Sauce
- Salt N’ Pepper
- 2 Tbsp Flour
Steps
- In butter sear the meat cubes until really brown
- Few pieces at a time
- When done, in the same pot suatee sliced onion, garlic and carrots
- Add 2 spoons of flour and mix well
- Add pepper
- Add vinegar, pomegranate juice and beef stock and mix
- Return beef cubes
- In the oven , covered 350f for 2 hours
- In some oil and butter stir the pearl onions till it gets some color add the onions to the meat and salt
- Back in the oven for another 45 min
- Put it on the stove on 5 un covered to simmer and thicken the sauce
- Serve with white jasmine rice
- Can sauté some fresh mushrooms and add them with the pearl onions for the last hour
Diet tags are added by the recipe's author.