Beef Bourguignon
- Ready In:
- 3hrs 5mins
- Ingredients:
- 20
- Yields:
-
3 quarts
ingredients
- canola oil
- 4 slices bacon
- 3 1⁄2 - 4 lbs beef chuck or 3 1/2-4 lbs beef round steak, cut into 2-inchx2-inch cubes
- sea salt
- fresh ground black pepper
- 1⁄2 cup all-purpose flour
- 1⁄4 cup cognac
- 1 approximately 3/4 liter bottle dry red wine, such as Burgundy
- 1 (14 1/2 ounce) can low sodium beef broth
- 2 tablespoons tomato paste
- 1 fresh rosemary sprig
- 8 fresh thyme sprigs
- 2 bay leaves
- 1 strip leek
- 4 garlic cloves, peeled and chopped
- 2 cups white pearl onions, blanched and peeled
- 1 lb white mushroom, stems trimmed
- 1 pinch sugar
- 2 tablespoons unsalted butter
- fresh flat-leaf parsley, chopped for garnish
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!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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¤t=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)