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Boeuf Bourguignon
| Ingredients
Serves 6
Light olive oil or peanut oil
12 oz - thick applewood smoked bacon, diced
3 lbs - chuck beef, trimmed and cut into 1 inch cubes
1 lb - carrots, peeled and cut into chunks or coins
2 - yellow onions, thinly sliced
10 - cloves chopped garlic
1/2 cup - Cognac
2 cups - good Pinot Noir (or other good quality dry red)
2 1/2 to 3 cups - low sodium beef broth
2 tablespoon - tomato paste
1 teaspoons -dried thyme
4 tablespoon - room temp butter
3 tablespoon - flour
1 lb - frozen pearl onions, whole
1 lb - fresh button or cremini mushrooms, thickly sliced
3 - bay leaves
kosher salt
fresh ground black pepper
chopped fresh parsley for garnish
Directions
Preheat oven 350°
Heat
2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight
fitting lid.) Add bacon and cook over medium until evenly and
lightly browned throughout. Using a slotted spoon, remove bacon
to a large plate. Remaining oil and grease should stay in the pot.
Using
paper towels, thoroughly dry uncooked beef and sprinkle the cubes
evenly with a thin layer of kosher salt and fresh ground pepper.
Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes
in a single layer, working in batches, until each cube is brown on all
sides. Do not over crowd the pan, making sure to leave some space
between each piece of beef. Add more oil as needed to finish
browning. Set beef aside in plate with the bacon.
If needed,
add 2 TB to pot and heat oil. Add carrots, onions, garlic, 1 TB
kosher salt, 2 tsp black pepper and saute for 5 minutes until onions
are lightly browned. Deglaze bottom of pot, adding 1 TB oil as
needed. Add Cognac and cook another 10 minutes on medium.
Add
beef and bacon back into Dutch oven with their juices. Add the
wine and enough beef broth to almost cover all the meat. Add
tomato paste, thyme, and bay leaves. Bring to simmer, stirring
occasionally. Once liquid is reaches a simmer, cover the pot with
tight fitting lid and place in oven for 1.5 to 2 hours, or until meat
is very tender when pierced with fork.
Meanwhile, mix together 2 TB
butter with 3 TB flour in small bowl and set aside. Saute
mushrooms with 2 TB butter in skillet just until mushrooms start to
become soft.
Remove stew from oven. Add the butter/flour
mixture, frozen pearl onions, and mushrooms to the stew. Bring to
a boil on stovetop and immediately reduce to simmer. Cover and
simmer for 30 minutes. Skim off any fat off the top. Remove
bay leaves. Season with additional kosher salt and fresh pepper
to taste.
Garnish with fresh parsley and serve with crusty bread or egg noodles.
Note:
If not serving immediately, let the stew cool to room temp and store in
fridge. Just before serving, bring stew to a simmer. Cover
and simmer 15 min, basting with its own sauce a few times while
simmering.
Bon Appétit!!
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