Beef Bourguignon

Name: Beef Bourguignon
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 4 slices bacon slices, cut into 3-inch strips; 2 kilograms beef chuck or round, cut into 2-inch cubes; 2 Bouquet garni fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth); 237 milliliters Cognac; 1 bottle dry red wine, such as Burgundy; 3 Tbsps all-purpose flour; 1 leave Fresh flat parsley, chopped, for garnish; 3 garlic cloves, chopped; 10 servings Kosher salt and freshly ground black pepper; 1 liters low-sodium beef broth; 10 servings Extra-virgin olive oil; 710 milliliters blanched and peeled pearl onions; 1 pinch Pinch sugar; 1 Tbsp tomato paste; 454 grams white mushrooms, stems trimmed

Beef Bourguignon is a dairy free main course. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains about 40g of protein, 39g of fat, and a total of 645 calories. Head to the store and pick up bacon, beef broth, flat-leaf parsley, and a few other things to make it today. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes about 3 hours and 10 minutes.

Instructions

Watch how to make this recipe.

Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil.

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Cooking Oil

Equipment you will use

Dutch Oven

Add the bacon and cook until crisp.

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Bacon

Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper.

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Salt And Pepper

Beef

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Paper Towels

Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes.

Ingredients you will need

Bacon Drippings

Beef

Equipment you will use

Pot

Remove from the pot to a plate.

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Pot

Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down.

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Tomato Paste

Alcohol

Cognac

All Purpose Flour

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Frying Pan

Pot

Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.

Ingredients you will need

Bouquet Garni

Beef Broth

Red Wine

Sauce

Beef

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Whisk

Pot

In a small skillet, over medium-low, heat a little olive oil.

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Olive Oil

Equipment you will use

Frying Pan

Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes.

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Mushrooms

Garlic

Add the pearl onions and cook until onions are heated through.

Ingredients you will need

Pearl Onion

Onion

Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender.

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Salt And Pepper

Vegetable