Beef Bourguignon
Serves about six
Comments: This takes some time as the long cooking will make the beef tender and flavorful. Also, use caution when adding the cognac/brandy. Since this has high alcohol content and is quickly heated by the hot pan, it will ignite with gusto! Not kidding. Keep your face back and use a gas lighting stick or long match and put the flame over the side of the pot until it ignites. The alcohol will burn off in about a minute or less and it adds a wonderful full flavor.
- 1 tablespoon virgin olive oil
- 8 ounces uncured bacon, diced
- 2 1⁄2 pounds beef chuck cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1⁄2 cup Cognac or brandy (no need to buy an expensive version)
- 1 (750-ml) bottle good dry red wine, such as Burgundy
- 2 to 2 1⁄2 cups canned beef broth
- 1 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen small whole onions
- 1 pound mushrooms (shitake or wild work well), stems discarded, caps thickly sliced
Serve with:
- Country bread, or a French Baguette toasted or grilled
- 1 garlic clove, cut in half
- 1⁄2 cup chopped fresh flat-leaf parsley (optional)
Preheat the oven to 250 degrees.
Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 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, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat for 10 to 12 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 any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for about 11⁄4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.
Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, sauté the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
Rub each slice of bread on one side with garlic and either serve on the side or spoon the stew over the bread. Sprinkle the beef with the fresh parsley to add a colorful note.
NOTES:
Don’t wash the mushrooms, just brush them clean.
If the sauce is too thin, you can add more of the butter and flour mixture. Warm the butter and slowly add flour and stir well. When you add this mix it will thicken the liquid.
To make in advance, cook the stew and refrigerate. To serve, reheat to a simmer over low heat and serve with the bread and parsley.