Here is another incredible dish we absolutely loved while traveling through the South of France (Sept, 2014).
Slow cooking the beef in red wine is incredible. No need to splurge on an expensive piece of beef…the slow-cooking ensures a cut such as beef chuck will be fork tender, but not too fall-apart once fully cooked. It’s just so classic French cuisine, and so very good. Go for it. Tres bon!
HOW TO MAKE AUTHENTIC BEEF BOURGUIGNON
It may seem daunting to try and make such a classic French dish at home.
But trust us, this recipe is foolproof and the results are spectacular!
Start by browning the bacon in a nice large pot, we love our Dutch oven, but any sturdy pot or skillet will. Browning the meat locks in the juices and provides a beautiful exterior to the meat.
Now, it’s time to cook the vegetables.
Carrots and pearl onions are classic veggies in authentic beef bourguignon.
Gently simmer them until they are nice and tender.
COGNAC DEEPENS THE FLAVOR PROFILE
Adding a bit of cognac to the vegetables is a wonderful addition to the dish and gives it that classic French taste.
EXPERT TIP: When you add the cognac to the pot, be sure to stand back because it may ignite. If it doesn’t, you’ll need to very carefully light the liquid, preferably with a long match stick. This technique is called flambé and cooks off the alcohol, but flavor the sauce deeply.
Remember…stand back when lighting the Cognac!
Looking for another classic French dish? Try our Coq au Vin. It is amazing!
In the meantime, the classic Beef Bourguignon will make your home smell like a perfect French bistro.
EXPERT TIP: This can also be done in your slow cooker: Cook the bacon first, then brown the meat, then saute the veggies, then the mushrooms and then deglaze with Cognac. Throw it all into the slow cooker for about 9 to 10 hours.
Ready to make one of the most comforting and satisfying French dishes this side of Paris? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
- Dutch oven, or large sturdy pot or skillet.
- 1 tbsp olive oil
- 8 oz applewood smoked bacon or salt pork, diced
- 2½ lbs beef chuck or sirloin, cut into 1-inch pieces
- Kosher salt and ground black pepper
- 1 lb carrots about 3 large carrots, cut into 1-inch pieces
- 2 yellow onions sliced, and roughly chopped
- 2 cloves garlic minced
- ½ cup Cognac
- 1 bottle red wine dry, such as Cote du Rhone or Pinot Noir
- 2 cups beef stock
- 1 tbsp tomato paste
- 1 tsp thyme fresh
- 4 tbsp unsalted butter room temp, divided
- 3 tbsp all-purpose flour
- 1 lb pearl onions
- 1 lb mushrooms fresh, sliced
- Pre-heat oven to 300F.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the bacon and cook for about 12 minutes, stirring often, until bacon becomes browned.
- Remove the bacon with a slotted spoon to a large plate.
- Dry the beef with paper towels (this helps the beef brown in the skillet)
- Sprinkle the beef with the salt and pepper.
- In batches, in single layers, sear the beef in the hot oil for about 4 to 5 minutes, turning and browning 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 black pepper in the fat. Cook for about 12 minutes, stirring often, until the onions have caramelized a bit.
- Add the garlic and cook for another minute.
- Add the Cognac, stand back, and ignite with a match to burn off the alcohol (be careful!).
- Place the meat and the bacon back into the pot with the juices.
- Add the bottle of wine plus enough beef stock to cover the meat.
- Add the tomato paste and thyme.
- Bring to a simmer, cover the pot with a tight-fitting lid and place in the oven for about 3 hours.
- Make a beurre manie by combining 2 tablespoons of the butter and the flour with a fork and then stir into the stew.
- Add the onions.
- Saute the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
- Add the mushrooms to stew.
- Bring the stew to a boil and then lower the heat and simmer for 15 minutes.
- Season to tastes.
- Serve with egg noodles, or cooked potatoes...garnished with a little parsley.