K-Jon's Beef Bourguignon

Name: K-Jon's Beef Bourguignon
Prep time: 24 h
Cook time: 3 h
Total time: 27 h
Yield: 4-6 serving(s)
Ingredients: 3 1/2-5 lbs chuck roast (trim and clean, cut into 2 X 2 inch cube); olive oil (1/2 Cup); 1 cup carrot, chopped; 1 cup onion, chopped; 1 cup celery, diced; 1 tablespoon thyme; 1 tablespoon parsley; 1 tablespoon garlic, minced; 1 bay leaf; 1 teaspoon salt; 2 teaspoons pepper; 1 (750 ml) bottle red wine (I use Pinot Noirs or Cotes De Rhone); 8 ounces bacon, cut into 1 pieces; 10 carrots, peeled and cut into 1 diagonal pieces; 1 large onion, diced fine; 3 tablespoons garlic, minced fine; 5 stalks celery, cut into 1 diagonal pieces; 1/4 cup cognac; 750 ml red wine; 2 cups beef stock; 2 teaspoons Worcestershire sauce; 1 tablespoon thyme & parsley; 1 bay leaf; 1 tablespoon tomato paste; 24 ounces mixed mushrooms, stems removed and cut 1/4 thick; 3 tablespoons flour; 5 tablespoons butter; 2 cups onions (Pearl onion frozen)

Submitted by K-Jon Chef

"One of my all time favorite Stews! Very Rich, very good!"

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Ready In:: 27hrs
Ingredients:: 28
Serves:: 4-6

ingredients

3 ¹⁄₂ - 5 lbs chuck roast (trim and clean, cut into 2 X 2 inch cube)
olive oil (1/2 Cup)
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery, diced
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon garlic, minced
1 bay leaf
1 teaspoon salt
2 teaspoons pepper
1 (750 ml) bottle red wine (I use Pinot Noirs or Cotes De Rhone)
Stew
8 ounces bacon, cut into 1 pieces
10 carrots, peeled and cut into 1 diagonal pieces
1 large onion, diced fine
3 tablespoons garlic, minced fine
5 stalks celery, cut into 1 diagonal pieces
¹⁄₄ cup cognac
750 ml red wine
2 cups beef stock
2 teaspoons Worcestershire sauce
1 tablespoon thyme & parsley
1 bay leaf
1 tablespoon tomato paste
24 ounces mixed mushrooms, stems removed and cut 1/4 thick
3 tablespoons flour
5 tablespoons butter
2 cups onions (Pearl onion frozen)

directions

Marinade beef with first ingredients 24 hours, discard marinade.
Cook bacon until crispy and set aside. Brown Meat on all sides, remove with bacon.
Add Butter if you need more Oil.
Cook carrots, celery, onion 10 min in bacon fat.
Add Garlic and cook 3 minute more. Salt & Pepper!
Add Cognac & light to burn off liquor.
Add tomato paste and thyme, parsley, bay leave & wine.
Add meat (chuck & bacon) Cover meat with Beef stock and Worcestershire.
Cook 10 minute & skim off brown foam (blood, yuck).
Simmer 2 hours or more to liking. Salt & pepper.
Add butter flour mixture (3 tbs butter room temp & 3 tbs. flour mixed well).
Whisk into stew until blended well.
Saute mushrooms in 2 Tbs. butter 10 minute add onions 2 minute more. Then add to stew.
Cook 15 minute more and Eat with crusty bread!

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RECIPE SUBMITTED BY

K-Jon Chef

I live in Cleveland Ohio and love food. I grew up in New Orleans and my recipes have a zesty flair. I also work alot with Italian and french foods. I love seafood and am working on my seafood recipes. If I run across anything great I will post it! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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