Beef Bourguignon

Beef Bourguignon

• Note, the first time I made this my beef was still tough after the initial cooking time. After reading many reviews online, I cooked it for an additional 2 hours and it was amazing. This cut of meat needs to cook low and slow. Will definitely make this again and tack on more cooking time!
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Beef Bourguignon

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Ingredients

  

• 1 tablespoon good olive oil
• 8 ounces bacon diced
• 2 ½ pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots sliced diagonally into 1-inch chunks
• 2 yellow onions sliced
• 3 cloves chopped garlic
• ½ cup Cognac
• 1 750 ml. bottle good dry red wine_ I used Iter
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 sprig fresh rosemary
• 4 tablespoons butter at room temperature divided
• 3 tablespoons all-purpose flour
• 4 ounces fresh mushrooms sliced
• ½ cup chopped fresh parsley optional

Instructions

 

• 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.
• Use paper towels to dry the beef cubes.
• Season with salt and pepper.
• Sear the beef in batches in the hot oil 3-5 mins, cooking all sides.
• Remove to the plate with bacon and cook all the beef this way.
• Add the carrots, onions, 1 tablespoon of salt and a sprinkle of pepper to the pot.
• Cook 10 mins.
• Add garlic for one minute.
• Add the cognac slowly and let it cook off a minute or two.
• Return the beed and bacon to the pot.
• Add wine, broth, tomato paste and rosemary.
• Bring to a simmer and cover.
• Place in the oven for 1 1/4 hours.
• While it cooks, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.
• Remove pot from the oven and combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add mushrooms, too.
• At this point I returned to the oven at 300 for an additional 90 mins-2 hours until the beef was completely soft.

Adapted from Ina Garten