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This recipe for BEEF BOURGIUGNON, by , is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Turner
Added: Sunday, April 5, 2009


1 tablespoon good olive oil
8 ounces bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes [or round, or tenderloin for a luxury version!]
Kosher salt
Freshly ground black pepper
1 pound baby carrots
2 yellow onions, sliced
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 bay leaf
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cabernet or Pinot Noir

4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms thickly sliced; no stems

Cottage or Sour Dough bread—artisan quality

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. Remove all but 1 TBSP of bacon fat from the pan.
Sprinkle Beef cubes with salt and pepper. In batches, brown the beef in the hot oil for 3 to 5 minutes, on all sides. Remove the meat to a plate. Set aside.
Toss the carrots and onions, and 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are soft. Add the garlic and cook for 1more minute. Add the Cognac, remove pan from the flame, 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 cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and simmer for approximately 2 hours or until the meat and vegetables are very tender when pierced with a fork. Remove bay leaf.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons 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. If too thick, add more beef broth or wine to suit.
To serve, toast the bread in the oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Personal Notes:
Personal Notes:
May substitute wide egg noodles or mashed potatoes for the bread. Serve the stew over this.

This tastes even better the second day, so is a great dish for company—make ahead! Just reheat and serve.




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