Beef Bourguignon

Name: Beef Bourguignon
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kgs chuck beef cut into 1-inch cubes; 6 servings Freshly ground black pepper; 473 milliliters can beef broth; 454 grams carrots, sliced diagonally into 1-inch chunks; 118 milliliters Cognac; 3 Tbsps all-purpose flour; 118 milliliters chopped fresh parsley, optional; 1 teaspoons teaspoon fresh thyme leaves dried); 2 cloves teaspoons chopped garlic; 6 servings Kosher salt; 454 grams fresh mushrooms stems discarded, caps thickly sliced; 1 Tbsp good olive oil; 454 grams frozen whole onions; 750 milliliters good dry red wine such as Cote du Rhone or Pinot Noir; 6 servings Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove; 227 grams dry cured center cut applewood smoked bacon, diced; 1 Tbsp tomato paste; 4 Tbsps unsalted butter at room temperature, divided; 2 yellow onions, sliced

Beef Bourguignon might be a good recipe to expand your main course recipe box. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 852 calories, 47g of protein, and 47g of fat. This recipe serves 6. A mixture of cured center cut applewood bacon, olive oil, beef broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pinot noir you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Watch how to make this recipe.

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.