Beef Bourguignon
Beef Bourguignon “is certainly one of the most delicious beef dishes concocted by man.” Or so says Julia Child in her book, Mastering the Art of French Cooking. A humble cut of beef from the shoulder is braised slowly for hours in Burgundy wine with mushrooms and pearl onions being added at the end of the cooking process. There is no more classic example of peasant food being elevated to gourmet cuisine than this dish.
Ingredients
- 1 tbsp olive oil good
- 8 ounces bacon dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds beef chuck cut into 1-inch cubes
- Kosher salt
- black pepper
- 1 pound carrot sliced diagonally into 1-inch chunks
- 2 yellow onion sliced
- 2 tsp garlic
- 1/2 cups cognac
- 1 750 ml red wine bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 1/2 cups beef stock
- 1 tbsp tomato paste
- 1 tsp thyme stripped and chopped
- 4 tbsp unsalted butter at room temperature, divided
- 3 tbsp all-purpose flour
- 1 pound mushrooms fresh mushrooms stems discarded, caps thickly sliced
For serving
- country bread Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cups parsley 1/2 cup chopped fresh parsley, optional
Instructions
- 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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