Beef Bourguignon Skewers

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This is an awful picture but they were delicious. This was for the next potluck “b”. I wanted to make beef bourguignon into a smaller dish so it could easily enjoyed during the potluck. So I used rosemary skewers to make an appetizer. The leftovers make a great meal too!

 

Beef Bourguignon Skewers

15 servings

2 hours

Ingredients:

1 tablespoon olive oil
8 ounces bacon, diced
2 1/2 pounds beef cut into 1-inch cubes, stew meat
Kosher salt
Freshly ground black pepper
1 pound baby carrots
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Bourbon
1 (750 ml.) bottle red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 pound pearl onions
1 pound fresh mushrooms
For serving:
Rosemary skewers ( sticks of rosemary )
1/2 cup chopped fresh parsley

 

Directions:

Heat the olive oil in a large pot. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic, pearl onions, and mushrooms, and cook for 1 more minute. Add the bourbon. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Season to taste. When cooled down a bit make skewers with rosemary alternating between, beef, baby carrot, mushroom and pearl onion.

 

Inspired by Barefoot Contessa

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