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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Tuesday, February 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
8 ounces bacon, diced
2 1/2 pounds chuck beef cut into 1" cubes
kosher salt
freshly ground pepper
1 pound carrots, sliced diagonally into 1" chunks
2 yellow onions, sliced
2 cloves garlic, chopped
1/2 cup Cognac
1 bottle of good dry red wine (I use Door County's
own...Simon Creek Cabernet Sauvignon)
2 cups beef broth
1 tbsp. tomato paste (I add a lot more to taste as it cooks)
1 tsp. fresh thyme leaves (1/2 tsp. dried)
4 tbsp. unsalted butter, divided
3 tbsp. all purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms, thickly sliced

For Serving:
Thick slices of french bread toasted with butter, garlic powder
and parmesan cheese

Directions:
Directions:
Preheat oven to 250.

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 cubes of beef with paper towels and then sprinkle with
salt and pepper. In batches in single layers, sear the beef in
the hot oil for 3-5 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 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 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 the pot with a tight-fitting lit and place it in the oven for
about 1 1/4 hours or until the meat and vegetables are very
tender when pierced with a fork.

Combine 2 tbsp. of 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 or until lightly browned and then
add to the stew. Bring the stew to a boil on the top of the
stove, then lower the heat and simmer for 15 minutes.
Season to taste.

Number Of Servings:
Number Of Servings:
6

 

 

 

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