Beef Bourguignon
ID: 4393a7ad...
A comforting French classic featuring tender beef chuck slow-cooked in Pinot Noir, beef stock, and aromatic herbs. It is richly flavored with smoky bacon, sautéed mushrooms, pearl onions, and served on a bed of warm, buttered egg noodles.
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🍳 Cooking Flow
Render the bacon fat in a pot and crisp up the bacon; remove bacon and sear flour-dredged beef chunks in the fat until brown. → Sauté carrots, onions, and garlic in the same pot, then deglaze with cognac and stir in tomato paste. → Add red wine, beef stock, thyme, beef, and bacon back into the pot, simmer covered for 2 to 2.5 hours. → Stir in sautéed mushrooms, cooked pearl onions, and fresh parsley, simmer for a few minutes. → Serve the rich stew hot over a bed of warm, buttered egg noodles.
Cooking Steps
Brief Cooking Order
Render the bacon fat in a pot and crisp up the bacon; remove bacon and sear flour-dredged beef chunks in the fat until brown. → Sauté carrots, onions, and garlic in the same pot, then deglaze with cognac and stir in tomato paste. → Add red wine, beef stock, thyme, beef, and bacon back into the pot, simmer covered for 2 to 2.5 hours. → Stir in sautéed mushrooms, cooked pearl onions, and fresh parsley, simmer for a few minutes. → Serve the rich stew hot over a bed of warm, buttered egg noodles.
Introduction
A comforting French classic featuring tender beef chuck slow-cooked in Pinot Noir, beef stock, and aromatic herbs. It is richly flavored with smoky bacon, sautéed mushrooms, pearl onions, and served on a bed of warm, buttered egg noodles.
Step 1
In a large Dutch oven over medium-high heat, add the chopped bacon and cook until the fat is rendered and the bacon becomes crispy.
Step 2
While the bacon cooks, place the beef chuck chunks in a bowl and coat them thoroughly with all-purpose flour, salt, and pepper.
Step 3
Remove the crispy bacon from the pot using a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 4
Sear the coated beef chunks in the bacon fat in batches. Cook for a few minutes on each side until a brown crust forms, then remove and set aside on the plate with the bacon.
Step 5
Drizzle a little olive oil into the pot if needed, then add the carrots, chopped onions, and whole garlic cloves. Season with salt and pepper and sauté for 5-6 minutes until they develop some color.
Ingredients List
Important Notes
Dredging the beef in flour serves two purposes: it creates a lovely brown crust during searing and acts as a natural thickener for the sauce as it simmers.
Buy a miniature (nip) bottle of cognac or brandy at the liquor store if you do not regularly drink it, to avoid buying a large, expensive bottle.
While traditionally made entirely with red wine, cutting it half-and-half with beef stock balances the sweetness and acidity of the stew.
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