Beef Bourguignon

Name: Beef Bourguignon
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon freshly ground black pepper, plus more as needed; 2 kilograms boneless chuck roast; 59 milliliters Cognac or brandy; 750 milliliters dry red wine, such as Burgundy; 118 milliliters all-purpose flour; 4 mediums garlic cloves, finely chopped; 1 teaspoon granulated sugar; 1 Tbsp kosher salt, plus more as needed; 473 milliliters low-sodium beef broth or stock; 2 Tbsps finely chopped fresh Italian parsley leaves; 397 grams frozen pearl onions, thawed; 1 sprig (5-inch) rosemary; 170 grams thick-cut bacon, cut crosswise into 1/4-inch pieces; 8 thyme sprigs; 2 Tbsps tomato paste; 2 Tbsps unsalted butter (1/4 stick); 10 servings Vegetable oil, as needed; 454 grams white button mushrooms (1 to 1 1/2 inches wide)

Beef Bourguignon might be just the main course you are searching for. This recipe serves 10. One portion of this dish contains approximately 41g of protein, 44g of fat, and a total of 674 calories. A mixture of thyme sprigs, wine, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Place the thyme, bay leaves, and rosemary in a small piece of cheesecloth and tie it tightly with butchers twine; set aside.2

Ingredients you will need

Bay Leaves

Rosemary

Thyme

Equipment you will use

Cheesecloth

Kitchen Twine

Place the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 15 minutes.3Meanwhile, place the flour and measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1-1/2-inch cubes.

Ingredients you will need

Salt And Pepper

Bacon

All Purpose Flour

Equipment you will use

Dutch Oven

Whisk

Bowl

Place the meat in the flour mixture and toss to evenly coat; set aside.4When the bacon is ready, remove it with a slotted spoon to a small paper-towel-lined plate and set it aside.5Shake off the excess flour from about a third of the beef and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes.

Ingredients you will need

Bacon

All Purpose Flour

Beef

Meat

Equipment you will use

Slotted Spoon

Pot

Remove to a large plate or bowl. Repeat with the remaining meat in 2 more batches, adding oil as needed if the pot seems dry; set the browned meat and the bowl with the excess flour mixture aside.6

Ingredients you will need

All Purpose Flour

Meat

Cooking Oil

Equipment you will use

Bowl

Pot

Add the Cognac or brandy to the pot, scrape up any browned bits from the bottom, and cook until the liquor has evaporated, about 1 minute.7Return the meat and any accumulated juices in the bowl to the pot.

Ingredients you will need

Brandy

Cognac

Liquor

Meat

Equipment you will use

Bowl

Pot

Add the tomato paste and excess flour mixture from the bowl and stir until the meat is evenly coated.8Increase the heat to high and add the wine, broth or stock, herb bundle, and sugar. Stir to combine and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, for 1 hour. Meanwhile, clean the mushrooms and trim the stems; set aside.9

Ingredients you will need

Tomato Paste

Mushrooms

Stock

All Purpose Flour

Sugar

Meat

Wine

Equipment you will use

Bowl

Add the mushrooms, onions, and garlic and stir to combine. Simmer uncovered, stirring occasionally, until the meat is knife-tender, about 1 hour more.10

Ingredients you will need

Mushrooms

Garlic