Beef Bourguignon

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/2 cup Cognac
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can (2 cups) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced
  • For serving:
  • Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
  • 1/2 cup chopped fresh parsley, optional
Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown 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 pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 617
Excellent.  Skpped bacon and just used olive oil to brown meat....never missed the bacon.  Great flavor. item not reviewed by moderator and published
Making for a party of 10 tonight for dinner - and this is a first for me with this. Can I do any of the cooking in a crock pot? item not reviewed by moderator and published
So fabulous - esp after a big snow storm. This is one of my favorite recipes. Unlike others, found the cooking time to be accurate. item not reviewed by moderator and published
Ive never made any version of this recipe before, but I also found that the cooking time in the oven was not nearly enough. The beef was not tender and too dry. Will try it again. I used a full bottle of pinot noir and armagnac instead of cognac and the flavor was delicious. I also used only a teaspoon of salt. Next time I'm trying fresh herbs and only 12 oz of pearl onions, there were far too many. So good! item not reviewed by moderator and published
Followed to the letter, this was a waste of nice wine. 1.25 hours of cooking time on 250 is not enough. Meat was tough, could taste wine. Wasn't like anything I remember eating growing up. item not reviewed by moderator and published
I modified slightly with fresh pearl onions, crimini mushrooms, and served over egg noodles. I used less salt & pepper and low sodium beef broth and the "saltiness" was perfect, unlike what some other reviewers reported. *However* it definitely was not the best beef burgundy I've ever made. Based on the amount of work/time it was pretty good. Hence the three stars. Definitely NOT five stars ... and four would be a stretch. item not reviewed by moderator and published
I am making this for a dinner party tomorrow night (double quantity), can I go halfway today and put the browned beef, carrots and onions in fridge overnight? item not reviewed by moderator and published
Way too salty and I used less salt than suggested. item not reviewed by moderator and published
Really feeds more like 8 with on recipe item not reviewed by moderator and published
This was phenomenal. I used peppered bacon and reduced the pepper. I ales used onions in a jar. I also took pillsbury brand Grands, topped the entire pot with them and placed this in a 350 degree oven for 17 minutes. I was wonderful. Will make it again and again item not reviewed by moderator and published
All oven temperatures vary, if you followered it to the letter you will note " until the meat is fork tender". Guess you took it out to soon. item not reviewed by moderator and published
Use Julia Child's recipe and you won't be disappointed.  It is more labor intensive, but worth it. item not reviewed by moderator and published
Hi Jane. I tried to respond this, but it disappeared. Anyhow, I modifed this and another recipe last night and it came out well. If you cook it for long enough, it's hard to mess up! Regarding freezing, I'd recommend cooking it all the way through and then freezing before the final steps. You'll want to add the roux/thicken the stew last and sautee any extra veggies to toss in on the day you eat it. Feel free to reach out with any other questions. item not reviewed by moderator and published

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