BEEF BOURGUIGNON FOR TWO

Beef Bourguignon for Two image

Number Of Ingredients 16

1 pound beef
4 tablespoons olive oil
2 shallot, sliced
8 cloves garlic, crushed
2 tablespoons tomato paste
1/2 teaspoon red pepper
2 teaspoons herbes de provence
2 cups red wine
2 cups water
4 teaspoons worcestershire
8 ounces cremini mushrooms, sliced
1/4 cup panko
1 clove garlic, grated
1 lemon, zested
1/2 cup parsley, chopped
2 teaspoons olive oil

Steps:

Preheat the oven to 325°F. Generously season the short ribs with salt and pepper and heat a medium (3 to 6-quart) oven-safe saucepan over medium-high heat. Add 2 tablespoons olive oil and sear the short ribs, 2 to 3 minutes per side, until browned on all over. Remove meat to a plate, leaving rendered fat in the pan.
Add the shallot, garlic, tomato paste, red pepper flakes, herbes de Provence, and bay leaf; season with salt and pepper; and sauté for 1 minute. Add the wine and reduce a little, about 3 to 5 minutes. Add the water and Worcestershire sauce, bring to a simmer, and nestle the meat back into the pot. Cover with lid and bake for 1 1/2 hours, or until ribs are fully cooked and tender.
Meanwhile, make the gremolata: In a large dry skillet over medium-high heat, fry the bread crumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, lemon zest, parsley, olive oil, salt, and pepper. Stir until well combined. Set aside for later.
In the same pan, add the remaining 2 tablespoons olive oil and cook the mushrooms without touching them too much, so they fry and almost caramelize at their edges, about 1 to 2 minutes. Add to the pot with the beef, stir, cover, and return to the oven for 30 more minutes. Check for final seasoning: salt and pepper.
Serve the finished stew with the prepared mashed potatoes, pasta, or rice, and sprinkle over the gremolata for crunch.