Category: Main Course

Air Fryer Chicken Leg Quarters

Crispy non-greasy skin seasoned to perfection, these Chicken Leg Quarters are juicy with rich natural flavors. The more I use my Air Fryer, the more I love the simplicity of what it has to offer. No vats of oil vapors on my face or my kitchen walls. Simply prepare the chicken as described in the recipe and place them in your countertop convection Air Fryer and voila dinner is served. When living on a budget or just tired of paying more than what it is worth just to have something good to eat you cannot go wrong with Chicken Leg Quarters. Chicken Leg Quarters are an affordable selection and can be made into some very delicious entrees. This recipe also features the Air Fryer which is good food almost anywhere. I highly recommend giving this recipe a try and seeing for your self how good it really is. Nothing smells better coming from the kitchen than Fried Chicken.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Using the Air Fryer eliminates grease splatter and that swimming in oil hangover you get from eating too much fried food. Thanks for visiting and see you again soon.

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Clean and pat the chicken dry with a paper towel. Coat the leg quarters with olive oil. Add salt, onion, garlic, pepper and mix.

Then mix all over the chicken.

Place the chicken skin side down in the air fryer basket. (Watch the video reference). Cook for 20 minutes.

Then flip, skin side up and cook for an additional 10 minutes.

Crispy skin.

Serve and enjoy!

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Air Fryer Chicken Leg Quarters

Crispy succulent leg quarters that are standalone perfect.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2
Calories

Equipment

  • Air Fryer

Ingredients
  

  • 2 chicken leg quarters
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper

Instructions
 

  • Preheat the air fryer to 400°F.
  • Clean and pat the chicken dry with a paper towel.
  • Coat the leg quarters with olive oil.
  • In a small bowl: add salt, onion, garlic, pepper and mix. Then rub all over the chicken.
  • Place the chicken skin side down in the air fryer basket. (Watch the video reference). Cook for 20 minutes. Then flip, skin side up and cook for an additional 10 minutes.

Serve and enjoy!

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    Slow Cooker Dr.Pepper Pulled Pork

    Simple to make, rich and delicious, Slow Cooker Dr. Pepper Pulled Pork is the perfect dump and go recipe for Urban Kitchen BBQ lovers. This affordable and easy to make selection is ideal to make as a prep item to have on hand for a busy week or as a nice meal plan for a hot and ready sandwich on any occasion.  Full of dark succulent flavor, and tender juicy textures, my family loves this recipe and I am sure yours will too. Like any good pulled pork, the meat comes out fork tender and dripping with natural flavors that make this simple recipe a must try.

    Watch the video and follow the instructions below to have this hearty and delicious meal in your repertoire today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. If you enjoy a delicious pulled pork you will definitely want to give this recipe a try. Thanks for visiting and see you again soon.

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    In a small bowl; combine all the seasonings together.

    Then sprinkle over the pork.

    Place the seasoned pork in the slow cooker.

    Gently brush ½ cup BBQ sauce on top of the pork (careful not to wipe the seasoning off).

    Pour Dr. Pepper down the side of the slow cooker (careful not to wash off the BBQ).

    Slow cook on low for 10 hours for optimal fork tenderness or on high for 5-6 hours. Bone-in pork cook on low for 12 hours.

    Transfer the cooked meat to a bowl/plate.

    Use tongs or 2 forks to shred the meat.

    Then return the meat to the pot.

    Add another ½ cup of BBQ sauce and mix everything together. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

    Serve on a hamburger bun(s) with pickled red onions, pickles & coleslaw.

    Enjoy!

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    Slow Cooker Dr. Pepper Pulled Pork

    Low and slow sweet Dr. Pepper flavored pulled pork is simply delicious.
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    Prep Time 5 minutes
    Cook Time 10 hours
    Total Time 10 hours 5 minutes
    Course Main Course
    Cuisine American
    Servings 8
    Calories

    Equipment

    Ingredients
      

    • 4 lbs boneless Boston butt or pork shoulder
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp paprika
    • 1 tbsp salt
    • 1 tsp pepper
    • 12 oz Dr. Pepper
    • ½-1 cup (divided) BBQ sauce to taste

    Serve with

    • Hamburger buns, pickled red onions, pickles & coleslaw

    Instructions
     

    • Clean and pat the pork dry. In a small bowl; combine all the seasonings together. Then sprinkle over the pork.
    • Place the seasoned pork in the slow cooker. Gently brush ½ cup BBQ sauce on top of the pork (careful not to wipe the seasoning off). Pour Dr. Pepper down the side of the slow cooker (careful not to wash off the BBQ).
    • Slow cook on low for 10 hours for optimal fork tenderness or on high for 5-6 hours. Bone-in pork cook on low for 12 hours.
    • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Then return the meat to the pot. Add another ½ cup of BBQ sauce and mix everything together. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

    Serve on a hamburger bun(s) with pickled red onions, pickles & coleslaw.

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      Buffalo Turkey Dip

      Take your left over turkey and turn it into a game day delight that will be become a party favorite after the first bite. This creamy Buffalo Turkey Dip is smooth rich and delicious with a slightly tangy kick. Think buffalo wings meets creamy melted cheese with delicious hunks of turkey and you will have an idea how excellent this appetizer is. This dip  goes great with about anything you want to try it with. My husband loves to dip chips, I love to scoop mine up with celery and my kids seem to like to just eat it with what ever they can grab the fastest. Each heaping scoop features an abundance of flavors and textures that will make your eyes pop with anticipation and your mouth water with delight. Make enough as this dip will go fast once it hits the table. Best served hot.
      Watch the video and follow the instructions below to have a dish full of tangy melted Buffalo richness for your next eatfoodlicious extravaganza. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a personal favorite of mine and is extremely easy to make. Try it and I know you will like it. My mouth is watering just thinking about how good this is. Thanks for visiting and see you again soon.

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      In a medium size bowl: Place in the chopped turkey, shredded cheddar cheese, cream cheese, sour cream, ranch seasoning, buffalo sauce, melted butter.

      Then mix well.

      Transfer the dip to the 2 qt baking dish.

      Bake in the oven for 30 minutes.

      Top with crumbled blue cheese while the dip is hot. Garnish with chopped green onions.

      Serve immediately while nice and hot.

      Enjoy with celery sticks, carrot sticks, chips, bread or pita chips.

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      Buffalo Turkey Dip

      Mouthwatering Buffalo Turkey Dip is an excellent way to enjoy your celebratory leftovers.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 30 minutes
      Total Time 35 minutes
      Course Appetizer, Leftover turkey
      Cuisine American
      Servings 6
      Calories

      Ingredients
        

      • 2 cups leftover cooked turkey
      • 1 cup shredded sharp cheddar cheese
      • 8 oz cream cheese softened
      • ½ cup sour cream
      • ½ cup buffalo sauce
      • 2 tbsp unsalted melted butter
      • 1 package ranch seasoning about 2 tbsp
      • ½ cup crumbled blue cheese
      • ¼ cup chopped green onions

      Instructions
       

      • Preheat the oven to 350°F.
      • In a medium size bowl: Place in the chopped turkey, shredded cheddar cheese, cream cheese, sour cream, ranch seasoning, buffalo sauce, melted butter and then mix well.
      • Transfer the dip to the 2 qt baking dish. Bake in the oven for 30 minutes.
      • Top with crumbled blue cheese while the dip is hot. Garnish with chopped green onions.

      Serve immediately while nice and hot. Enjoy with celery sticks, carrot sticks, chips, bread or pita chips.

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        Instant Pot Whole Turkey

        Instant Pot Turkey is juicy, tender and delicious. The flavor is pressure cooked into the meat and the broth is absolutely mouthwatering. If you love your Instant Pot or just don’t have access to an oven this recipe will get the holiday bird to the table with very little preliminaries. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites time in the kitchen can be managed without sacrificing taste and quality.

        Watch the video and follow the instructions below to have this sexy bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure to know if your bird fits but the 9 pounder fit in my IP with no problem. Thanks for visiting and see you again soon.

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        Set the trivet down in the 8 qt pressure cooker. Add 1 cup cold water. Rub the salt and pepper all over the turkey. Stuff the onion, garlic head, lemon and herb stems (thyme & rosemary) into the turkey’s cavity. Tie the legs together. Place carrots and celery in the cooker.

        Pressure cook on high for 45 minutes, followed by a 15 minutes natural release. Cook 5 min per-pound. Remove the lid. Let the turkey rest in the cooker for 10 minutes before removing.

        Use a fine mesh and strain the liquid; discard the carrots & celery. You should have about 4 cups of turkey broth/liquid when done. Set the liquid aside. Set cooker back to saute-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce and soy sauce as you continue to whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

        Carefully pull the trivet with the turkey and place on a rack with a baking sheet. Broil for 5-10 minutes in the oven 

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        Instant Pot Whole Turkey

        Lock in the flavor by following this easy Instant Pot Whole Turkey recipe for a juicy and delicious holiday feast.
        No ratings yet
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        Prep Time 5 minutes
        Cook Time 1 hour
        Total Time 1 hour 5 minutes
        Course Main Course, Thanksgiving, Turkey
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Pressure Cooker / Instant Pot 8 QT

        Ingredients
          

        • 9 lbs whole turkey
        • 1 tbsp salt
        • ½ tbsp black pepper
        • 1 cup water
        • 1 onion cut in half
        • 1 celery cut
        • 1 carrot cut
        • 1 lemon cut in half
        • 1 garlic head cut in half
        • 2 sprigs fresh rosemary
        • 4-5 sprigs fresh thyme

        Gravy

        • 4 cups turkey liquid
        • ¼ cup unsalted butter
        • ¼ cup all-purpose flour
        • 2 tsp Worcestershire sauce
        • 2 tsp soy sauce

        Instructions
         

        • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
        • Clean, rinse and pat the turkey dry with paper towels. Rub the salt and pepper all over the turkey.
        • Set the trivet down in the 8 qt pressure cooker. Add 1 cup cold water.
        • Stuff the onion, garlic head, lemon and herb stems (thyme & rosemary) into the turkey's cavity. Tie the legs together. Place carrots and celery in the cooker.
        • Pressure cook on high for 45 minutes, followed by a 15 minutes natural release. Cook 5 min per-pound. Remove the lid. Let the turkey rest in the cooker for 10 minutes before removing.
        • Carefully pull the trivet with the turkey and place on a rack with a baking sheet. Broil for 5-10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

        Gravy

        • Use a fine mesh and strain the liquid; discard the carrots & celery. You should have about 4 cups of turkey broth/liquid when done. Set the liquid aside.
        • Set cooker back to saute-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce and soy sauce as you continue to whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

        Serve & enjoy!

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          Slow Cooker Whole Turkey with Gravy

          Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this slow cooker Turkey recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs. Once you let the slow cooker work its magic, transfer the juicy bird to the baking sheet and roast the skin to a crispy perfection (stay in the kitchen as this usually only take 5 to 7 minutes). 

          This gravy recipe will be an instant hit at the table as the remnants of the slow cooked turkey are thickened to your preference with mouth watering satisfaction from my easy to follow recipe style cheat code, that I know you will love.  For those of us that may not require the entire bird for the Holiday feast, this recipe puts the main entree at the center of the table with little hassle and very predictable cook times. Watch the video and follow the detailed instructions below to have this gorgeous hunk of meat featured at your table this feasting season. 

          Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

          Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

          In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well. Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey’s cavity. Then rub the rest of the butter over the outer layer of the turkey’s skin. Tie the legs together.

          Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.

          Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.

          Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler). 

          Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. 

          Add 2 cups of chicken broth to the liquid. Set aside until ready to use.

          Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

          Serve

          Enjoy

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          Slow Cooker Whole Turkey

          Easy to make whole turkey that is extremely tender and juicy with a mouthwatering savory skin.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 8 hours 20 minutes
          Total Time 8 hours 30 minutes
          Course Main Course
          Cuisine American
          Servings 0
          Calories

          Equipment

          Ingredients
            

          • 9-10 lbs whole turkey
          • 1 garlic head 9-10 cloves
          • 1 onion quartered
          • 1 lemon quartered
          • 1 carrot cut
          • 1 celery stem cut
          • 2 sprigs fresh rosemary
          • 5-8 sprigs fresh thyme

          Butter Mixture

          • ½ cup unsalted butter softened
          • 2 tsp salt
          • 1 tsp pepper
          • 1 tsp fresh rosemary
          • 1 tsp fresh thyme

          Gravy

          • ¼ cup unsalted butter
          • ¼ cup all-purpose flour
          • 2 cups liquid from the slow cooker
          • 2 cups low- sodium chicken/turkey broth
          • 2 tsp Worcestershire sauce
          • 1 tsp soy sauce
          • 4 sprigs fresh thyme
          • salt & pepper to taste

          Instructions
           

          • Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and mince; set aside. In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well.
          • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean, rinse and pat the turkey dry with paper towels.
          • Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey's cavity. Then rub the rest of the butter over the outer layer of the turkey's skin. Tie the legs together.
          • Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.
          • Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.
          • Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

          Gravy

          • Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. Add 2 cups of chicken broth to the liquid. Set aside until ready to use.
          • Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

          Serve & enjoy!

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            Boeuf Bourguignon (Juila Child)

            Boeuf Bourguignon by the legend Julia Child’s is a French Beef Stew in Red wine that is as She may would say is “a perfectly delicious dish.” This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promise reward for the patient cook that aspires to walk in the footsteps of a legendary Chef. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. Splitting the time in the kitchen is one way to enjoy this peasants dish without pulling a marathon cooking expedition.

            I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. We far too often do not realize the shoulders we stand upon but for this recipe, I must say their will never be another like Mrs. Julia Childs. Fo those that know you know what I mean and for those that don’t, try this dish and taste the elegance of this simple hearty stew.

            Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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            Can be serve with heavy starches (potatoes, rice or noodles). 

            In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes.

            Drain the bacon and pat dry. Set aside. Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat.

            Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.

            Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon

            Add beef, salt, pepper and mix with a wooden spoon.

            Add flour and mix. Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top.

            Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot.

            Add tomato paste, garlic, dried thyme, bay leaf and toss everything together.

            Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).

            In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions.

            Sauté for 5-6 minutes or until they are slightly brown.

            Add herb bouquet

            Beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.

            Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently).

            Remove dutch oven pot from the oven. Discard bay leaf.

            Use a colander and place on the pan.

            Drain the beef stew through the colander.

            Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won’t dry out).

            Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.

            Place the dutch oven on the stove top.

            Add sauté mushrooms, pearl onions, gravy to the beef stew.

            Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes. 

            Highly recommend serving with French bread or baguette.

            Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.

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            Boeuf Bourguignon (Julia Child’s)

            Fantastically tender beef that is masterfully simmered to perfection in a succulent rich red wine gravy for a bona fide family meal that everyone will utterly drool over.
            No ratings yet
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            Prep Time 45 minutes
            Cook Time 3 hours 15 minutes
            Total Time 4 hours
            Course Main Course, Stew
            Cuisine French
            Servings 6
            Calories

            Equipment

            • Dutch Oven

            Ingredients
              

            • 6 slices bacon cut into lardon
            • 3 lbs chuck roast
            • 3 cups red wine like Chianti, Merlot or Pinot Noir
            • 3 cups beef stock
            • 3 tbsp extra-virgin olive oil
            • 2 tbsp all-purpose flour
            • 1 tbsp tomato paste
            • 1 tsp salt
            • 1 tsp pepper
            • ½ tsp dried thyme
            • 2 garlic cloves grated
            • 1 bay leaf
            • 1 large carrot cut into 1"
            • 1 large white onion sliced

            Braised Pearl Onions

            • 1 herb bouquet fresh parsley (4 sprigs), thyme (2 sprigs), & 1 bay leaf)
            • 12-18 small pearl onions
            • ½ cup beef stock
            • 2 tbsp unsalted butter
            • 2 tbsp extra virgin olive oil
            • salt to taste

            Saute Mushrooms

            • 1 lb mushrooms cut in half
            • 1 tbsp unsalted butter
            • 1 tbsp extra virgin olive oil

            Instructions
             

            • In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes. Drain the bacon and pat dry. Set aside. Cut the chuck roast into 2"x 2" cubes. Pat dry the beef with paper towel.
            • Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat. Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.
            • Turn the heat up to medium-high. In batches, add beef and sear all sides (about 5 minutes) and do not over crowd the meat. Continue with the rest. Set aside and save the grease in the pot.
            • Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon, seared beef, salt, pepper and mix with a wooden spoon. Add flour and mix. Turn off the heat.
            • Place the dutch oven in the middle rack of the oven and cook for exactly 4 minutes. Remove pot from the oven. Mix the beef again and cook another 4 minutes in the oven.
            • Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top. Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot. Add tomato paste, garlic, dried thyme, bay leaf and toss everything together. Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).

            Braised Pearl Onions

            • Tie the parsley sprigs, thyme sprigs and bay leaf together.
            • In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions and sauté for 5-6 minutes or until they are slightly brown. Add herb bouquet, beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.

            Saute Mushrooms

            • In the same pan: use a paper towel to clean or wipe out the debris from the onions.
            • Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently). Place mushrooms in a bowl, cover with plastic wrap and set aside. Clean the pan or wipe with pepper towel.

            Combine everything together

            • Remove dutch oven pot from the oven. Discard bay leaf. Use a colander and place on the pan. Drain the beef stew through the colander. Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won't dry out).
            • Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.
            • Place the dutch oven on the stove top. Add sauté mushrooms, pearl onions, gravy to the beef stew. Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes.

            Highly recommend serving with French bread or baguette. Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.

              Serve & Enjoy!

                Video

                Keyword beef bourguignon, beef bourguignon (julia child’s recipe), best beef bourguignon, copy cat beef bourguignon (julia child’s), easy beef bourguignon
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