Beef Bourguignon Recipe

Beef Bourguignon

From celtic_queen33 18 years ago

I absolutely love this dish. It's flavors are bold, but work together. It's worth the effort...your family/friends will love you.

Preheat 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.
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 Tbsp of salt and 2 tsp 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 minutes. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back in to 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 with the pot with a tight-fitting lid and place it in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tbsp butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tbsp 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.

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sofpap84 15 years ago
Pretty sure that's Ina Garten's recipe from Barefoot Contessa.
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" It was excellent "
1fastknife ate it and said...
I like it! I have been making beef bourguignon for decades from the Julia Child book - this is a welcome alteration - much more bacon, and the addition of cognan and carrots - nice! On first glance it seems the stewed vegetables should be strained from the stewing mixture as they might be a little mushy. I would also cook the flour and butter a bit before thickening the sauce. Looks like a winner!
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auntybea 17 years ago
This sounds wonderful. I am going to make it tomorrow. Thx!
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celtic_queen33 Woodhaven, MI

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Reviewed by 2 people

I like it! I have been making beef bourguignon for decades from the Julia Child book - this is a welcome alteration - much more bacon, and the addition of cognan and carrots - nice! On first glance it seems the stewed vegetables should be strained fr...more

1fastknife in Calgary loved it