Beef Rib Bourguignon Brochette by Maisonfrancoislondon

Ingredients

• 1 1/2 lb beef rib meat, cut into 1 1/2-inch cubes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 cup beef stock
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 8 oz pearl onions, peeled
• 8 oz cremini mushrooms, halved
• 1 tbsp all-purpose flour
• 1 tbsp water
• 8 wooden or metal skewers

Instructions

1. Soak wooden skewers in water for 20 minutes, then pat the beef dry and season it with salt and pepper.
2. Thread the beef onto skewers, leaving a little space between pieces for even browning.
3. Heat the olive oil in a large skillet over medium-high heat and sear the brochettes for 2 to 3 minutes per side until well browned; transfer to a plate.
4. Lower the heat to medium, add the butter, shallot, and garlic, and cook for 2 minutes until fragrant and softened.
5. Stir in the tomato paste and flour, then cook for 1 minute to remove the raw flour taste.
6. Pour in the red wine and beef stock, scraping up any browned bits, then add Worcestershire sauce, thyme, and bay leaf; simmer for 10 minutes.
7. Add the pearl onions and mushrooms, then simmer for 8 to 10 minutes until tender and the sauce lightly coats the back of a spoon.
8. Return the brochettes to the pan and warm for 2 to 3 minutes, spooning sauce over the meat before serving.