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Breaking Bread

Oct 01, 2014 03:02PM ● Published by Jason Huddle

Cabarrus Magazine is happy to feature personal Chef Camilla Ferguson. she brings one of her own recipes to Cabarrus Magazine readers each month, so Bon Appetit!

Beef Bourguignon


1 Tbsp. olive oil

8 oz. bacon, diced

1 1/2 lbs. chuck beef cut into 1” cubes

3 Tbsp. all-purpose flour

Salt and fresh-ground pepper

1 lb. carrots, peeled and sliced diagonally into 1” chunks

1 lb. frozen whole onions

1 lb. fresh mushrooms, sliced

2 yellow onions, sliced

1 bottle good dry red wine (French Burgundy or Pinot Noir)

1 can beef broth

1 Tbsp. tomato paste

1/2 tsp. dried thyme


Heat olive oil in large Dutch oven. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until lightly browned. Transfer to a plate. Season beef cubes with salt and pepper. Place in a ziploc bag with flour and toss to coat. Working in batches of single layers, brown beef in hot oil for 3 to 5 minutes, turning to brown on all sides. Remove to a plate with the bacon and continue until all beef is browned. Set aside. Saute carrots, onions and mushrooms in the juices in pot for 10 to 15 minutes, stirring occasionally. Put meat and bacon back into the pot. Add the bottle of wine plus enough beef broth to almost cover the meat. Add tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid, simmer on low on stovetop for 60 to 90 minutes, stirring occasionally. Spoon over toasted French bread baguette. (This recipe will feed 4 to 6 people.)

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