Beef Bourguignon
ID: 861afd19...
A classic, comforting French beef stew slow-cooked with red wine, Cognac, bacon, carrots, mushrooms, and pearl onions. Perfect for entertaining, this rich and flavorful dish tastes even better when made a day or two in advance.
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🍳 Cooking Flow
Sauté bacon and brown beef chuck cubes in batches in a Dutch oven. → Cook carrots, onions, and garlic in the fat, then flambé with Cognac. → Pour in red wine, beef broth, tomato paste, and thyme, then bake covered at 250°F for 75 minutes. → Thicken the sauce with a butter-flour paste, then stir in frozen whole onions and sautéed mushrooms. → Simmer on the stovetop for 15 minutes and serve over garlic-rubbed toast.
Cooking Steps
Brief Cooking Order
Sauté bacon and brown beef chuck cubes in batches in a Dutch oven. → Cook carrots, onions, and garlic in the fat, then flambé with Cognac. → Pour in red wine, beef broth, tomato paste, and thyme, then bake covered at 250°F for 75 minutes. → Thicken the sauce with a butter-flour paste, then stir in frozen whole onions and sautéed mushrooms. → Simmer on the stovetop for 15 minutes and serve over garlic-rubbed toast.
Introduction
A classic, comforting French beef stew slow-cooked with red wine, Cognac, bacon, carrots, mushrooms, and pearl onions. Perfect for entertaining, this rich and flavorful dish tastes even better when made a day or two in advance.
Step 1
Heat olive oil in a large Dutch oven, add the diced bacon, and cook over medium heat until lightly browned. Remove the bacon with a slotted spoon to a plate.
Step 2
Dry the beef cubes thoroughly with paper towels, then sprinkle them with salt and pepper.
Step 3
Sear the beef cubes in batches in the hot bacon fat in a single layer until browned on all sides, then transfer them to the plate with the bacon.
Step 4
Sauté the diagonally sliced carrots and yellow onions in the remaining fat in the pot with 1 tablespoon of salt and 2 teaspoons of pepper for 10 to 15 minutes, stirring occasionally, until tender.
Step 5
Add the chopped garlic to the pot and cook for 1 minute.
Ingredients List
Important Notes
Wiping the beef chuck cubes completely dry with paper towels ensures a beautiful brown sear instead of steaming the meat.
Wipe mushrooms with a towel rather than washing them; mushrooms absorb water like sponges and can become soggy when cooked.
Adding garlic during the last minute of sautéing onions prevents it from burning and becoming bitter.
This stew tastes even better when prepared a day or two in advance as the flavors develop and mature in the refrigerator.
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