Beef Bourguignon

"A simple, classic recipe. This pairs well with creamy mashed potatoes. I listed the components of the bouquet garni separately for the ingredient list. Cooking time is largely unattended"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 5mins
Ingredients:
20
Yields:
3 quarts
Advertisement

ingredients

Advertisement

directions

  • Gather the rosemary, thyme, bay leaves, and tie together with a strip of the leek.
  • Place a large Dutch oven over medium heat and drizzle with 1/2 count of oil.
  • Fry the bacon until crisp and remove to a paper towel.
  • Brown the beef in batches. Season each batch with salt and pepper (this is a key step).
  • After the meat is browned, put it all back in the pot. Sprinkle the flour over the meat, then stir to make sure the meat is well-coated and there are no chunks of flour. .
  • Pour in the Cognac and stir to scrape up the delicious browned bits at the bottom. Cook and stir to evaporate the alcohol.
  • Pour in the red wine and beef broth, then add the tomato paste and bouquet garni. Stir everything together and bring the pot to a simmer.
  • Cook until the liquid starts to thicken and is the consistency of a sauce; about 15 minutes.
  • Cover, reduce heat to low, and simmer for 1 hour.
  • Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance the acid from the red wine.
  • Season with salt and pepper. Turn up the heat slightly and simmer 30-45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni and then stir in the butter to finish the sauce.
  • Crumble the bacon. Shower the bacon and parsley just before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/329769/ninja%20bmp.jpg" width=75%> (Zaar World Tour 4) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=cunningcrocodiles.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/cunningcrocodiles.jpg" border="0" alt="Photobucket"></a> <img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg"> (Australia/New Zealand Swap #15)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes