Kosher Boeuf Bourgignon

This is a meal for Shabbat. This is normally done in a restaurant where there is enough staff to do all the chopping and prep work. If you can somehow find the time try this. This really is a fabulous meal for Shabbat. Enjoy! Shabbat Shalom!

Kosher Boeuf Bourgignon

Ingredients

3 lbs. Kosher Stew Beef cut into chunks
1 bottle of Kosher Israeli Red Wine (tip: use a good quality full-bodied wine)
2 Onions, chopped finely
8 cloves Garlic, crushed and chopped
3 Bay Leaves
10 fresh Cracked Black Peppercorns
2 tbs. Extra Virgin Olive Oil
40 Pearl Onions
2 Red Peppers diced
1 lb. Mushrooms, cleaned and whole
3 Potatoes, cubed
7 Carrots, peeled and chopped
2 stalks Celery, cleaned and chopped
½ cup All Purpose Flour
3 tbs. Tomato Paste

Directions

Preheat the oven to 275 degrees F.

Marinate the beef over night in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.

Remove the meat from the marinade.

In a skillet add a little olive oil and brown the meat in the pan. When all the meat has been browned, put it all into the pan, sprinkle 2 tablespoons of flower and mix well while continuing to brown then add bit by bit the red wine marinade including onions, garlic, bay leaves and fresh peppercorns and the tomato paste. Remove and place into a Dutch Oven.

Without cleaning the skillet brown the pearl onions, peppers, mushrooms, celery and chopped carrots in the skillet and add a little wine marinade to deglaze the pan. Remove and add to the Dutch Oven. Mix well.

Into the same skillet add a little more oil and add the potatoes. Lightly brown the potatoes and add to the Dutch Oven. Roast in the oven covered for about 3 hours. Stir occasionally.

Serve over home made Spaetzle, or mashed potatoes, or pasta a fresh vegetable, fresh salad and some fish. (See the Spaetzle recipe in this blog.) Don’t forget the Kosher Israeli Wine, Challah and to light two Candles. Say a few Blessings over the wine, Challah and Kids and have a wonderful Shabbat! Shabbat Shalom!