Recipe

Boeuf En Daub Classic French Beef Burgundy Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 2 weeks ago This recipe comes courtesy of recipezaar via BeeR. Beef Burgundy is a special "stew" with it's addition of not only a whole bottle of Burgundy wine but also cognac. It is kin to sauerbraten in that it marinates for up to two days. The results of your labors are worth the wait!... More Prep:480m Cook:220m Servings:6	Lacrenshaw
	beef carrot celery herbs burgundy mushrooms

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Ingredients

3 1/2 pounds boneless prime lean stewing beef, trimmed and in 2" cube

4 tablespoons cognac

2 whole cloves

4 garlic cloves, peeled and chopped

12 ounces white pearl onions, peeled

2 medium carrots, peeled and sliced

2 stalk celery, sliced

1 large bay leaf

1/2 teaspoon dried sage

1 teaspoon dried thyme

3 tablespoons fresh parsley, chopped

1/4 teaspoon fresh coarse ground black pepper

1 teaspoon dried orange peel, finely chopped

1 (750 ml) bottle Burgundy wine

12 ounces fresh baby bella OR button mushrooms, halved OR 2 tablespoons dried porcini cepes

3 ounces cured unsmoked bacon such as pancetta, diced

Kosher salt

Fresh ground pepper

2 cups beef stock OR beef consomme

1 pinch sugar

2 tablespoons tomato paste

1 cup diced tomatoes, optional

10 whole pimento-stuffed green olives, optional

Directions

In a large non-reactive bowl combine the beef, cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, coarse ground pepper, orange peel, wine and mushrooms.

Cover and refrigerate overnight OR for up to 2 days.

Bring meat and vegetables to room temperature.

Drain, reserving the marinade.

Blot beef and vegetables dry with paper towels.

Preheat oven to 325 degrees F (175 degrees C).

In a large heavy Dutch oven fry the bacon over medium heat until it renders its fat, about 3 to 5 minutes.

Remove bacon to paper towels using slotted spoon.

Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan.

Brown them on all sides, seasoning with salt and pepper, about 7 minutes per batch.

Transfer to a platter.

Add the marinade to the pot and bring to a boil over high heat.

Reduce heat to medium and simmer until liquid is reduced by one third, about 8 minutes.