Beef Bourguignon
  • 1 tablespoon good olive oil
  • 8 ounces bacon, diced
  • 2½ 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
  1. Preheat the oven to 250 degrees F.
  2. Heat the olive oil in a large Dutch oven.
  3. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
  4. Remove the bacon with a slotted spoon to a large plate.
  5. Use paper towels to dry the beef cubes.
  6. Season with salt and pepper.
  7. Sear the beef in batches in the hot oil 3-5 mins, cooking all sides.
  8. Remove to the plate with bacon and cook all the beef this way.
  9. Add the carrots, onions, 1 tablespoon of salt and a sprinkle of pepper to the pot.
  10. Cook 10 mins.
  11. Add garlic for one minute.
  12. Add the cognac slowly and let it cook off a minute or two.
  13. Return the beed and bacon to the pot.
  14. Add wine, broth, tomato paste and rosemary.
  15. Bring to a simmer and cover.
  16. Place in the oven for 1¼ hours.
  17. While it cooks, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.
  18. 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.
  19. At this point I returned to the oven at 300 for an additional 90 mins-2 hours until the beef was completely soft.
Recipe by Hugs and Cookies XOXO at