Name: Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: French
Ingredients: 1 tablespoon good olive oil; 1 tablespoon butter; 4 slices applewood smoked bacon (sliced in 1/2″); 2 pounds chuck beef cut into 1-inch cubes; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 4 large carrots (sliced); 1 yellow onions (sliced); 2 teaspoons chopped garlic (2 cloves); 1/2 cup Cognac; 1/2 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir; 2 cups low sodium beef broth; 1 tablespoon tomato paste; 1 teaspoon fresh thyme leaves (1/2 teaspoon dried); 4 tablespoons unsalted butter at room temperature (divided); 3 tablespoons all-purpose flour; 4 sliced shallots; 1 pound fresh mushrooms stems discarded (caps thickly sliced)

Description

Beef bourguignon is true comfort food.

Ingredients

Units Scale

1 tablespoon good olive oil
1 tablespoon butter
4 slices applewood smoked bacon (sliced in 1/2″)
2 pounds chuck beef cut into 1-inch cubes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 large carrots (sliced)
1 yellow onions (sliced)
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1/2 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
2 cups low sodium beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature (divided)
3 tablespoons all-purpose flour
4 sliced shallots
1 pound fresh mushrooms stems discarded (caps thickly sliced)

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Instructions

Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. 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 and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
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.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the shallotss. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, ladle over mashed potatoes.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: French