Beef Bourguignon

Course: French

Cuisine: French

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings: people

Calories: 749kcal

Author: Kris Longwell

This beef bourguignon is the real deal. Brings beef stew to heights you can only imagine. Make this and you will be so happy. So incredibly delicious. Tres bon!

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Equipment

Dutch oven, or large sturdy pot or skillet.

Ingredients

1 tablespoon 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
3 large 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 tablespoon tomato paste
1 teaspoon thyme fresh
4 tablespoon unsalted butter room temp, divided
3 tablespoon all-purpose flour
1 cup pearl onions
1 lb mushrooms fresh, sliced

Instructions

Preheat 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 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.
Add the carrots and onions to the pot and 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, thyme, 2 tsps salt, and 1 teaspoon pepper. Bring to a simmer, cover the pot with a tight-fitting lid, and place in the oven for about 3 hours.
Meanwhile, sauté the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
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 and cooked mushrooms to the stew. Simmer the stew for 15 minutes
Serve with egg noodles, rice, or mashed potatoes...garnished with a little parsley.

Video

Notes

No need to buy an expensive piece of beef. We go with a 2 to 3 lb chuck roast and it becomes extremely tender. Cut away in excess fat before searing.

We recommed a nice French wine such as a Burgendy, Bourdeaux, or Cotes du Rhone.

The stew will keep in the fridge in an air-tight container with lid for up to 1 week and freezes beautifully for up to 2 months.

Nutrition