Beef Bourguignon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ½ LB boneless beef chuck, cut into 1-inch cubes
¼ C all-purpose flour
Salt and freshly ground black pepper
1 TBSP dried Italian seasoning, fresh herbs if available: thyme, rosemary, oregano
8 oz,4-6 pieces bacon, diced
1 onion, diced
6-10 cremini or button mushrooms, thinly sliced
4 cloves garlic, minced
2 medium sized carrots, sliced
2 celery stalks, sliced
½ C Cognac
2 C dry red wine
2 C beef stock
1 TBSP tomato paste
1 TSP fresh thyme leaves, chopped
Chopped fresh flat-leaf parsley, for garnish
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Directions: |
Directions: Preheat the oven to 350°F.
In a large bowl or zip lock bag, toss the beef with the flour and a large pinch of salt and pepper and fresh or dried herbs. Set aside.
In a large oven proof pan, cook the bacon over medium-low heat
until the edges of the bacon are cooked well but not crispy. Remove the bacon to a large bowl, reserve bacon fat leaving 1 tbsp of fat in pan.
Add beef pieces to pan and sear on all sides, this may need to be done in batches, remove cooked beef to bowl with bacon. Add more reserved bacon fat as necessary for each batch. Remove the beef from the pan to the bowl with the bacon.
Add the mushrooms and onions to the pan and sauté until lightly browned. Add the garlic and cook for another 1 minute. Add carrots and celery. Reduce the heat to medium and cook for 5 to 7 minutes, until slightly softened. Remove vegetables from the pan to the bowl with the beef.
Deglaze the pan with the Cognac and cook until reduced by half, scraping the
bottom of the pan to release any browned bits. Add the wine, stock, tomato paste,
thyme, brown sugar, and a big pinch of salt and pepper. Bring to a boil, then remove
from the heat.
Return the bacon, beef, and vegetables to the pot, cover, and place in the
oven. Cook for 1 ½ to 2 hours, until the beef is fork-tender. Remove from the oven, taste,
and adjust the seasoning with salt and pepper if needed. Serve garnished with parsley. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is a very good recipe for a cheaper cut of meat but made an excellent leftover dinner. I had cooked a 5 pound prime rib roast for New Years Eve. It turned out that only David and I were there and both were sick with colds. Needless to say we didn't enjoy the roast until the next day.I decided that I needed to do something good with the leftovers so I cut up the rare done roast into cubes and proceeded with the rest of the recipe and let it simmer. Two of the boys came back really late that night and were warmed by this delicious beef stew served with rice.
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