Ingredients: |
Ingredients: 1 tablespoon olive oil
8 ounces smoke bacon, diced
3 pounds chuck beef cut into 1 inch cubes
1 pound carrots, sliced diagonally into 1 inch cubes
2 yellow onions, sliced
2 garlic cloves, minced
1/2 cup Cognac
1 bottle dry red wine ( 750 ml)
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves or 1/2 dried
1 bay leaf
4 tablespoons unsalted butter
3 tablespoons all purpose flour
1 pound frozen white onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Salt and black pepper
Fresh Parsley
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Directions: |
Directions:Preheat the oven to 250º
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat , 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, do not crowd them, sear the beef in 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 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 lightly browned. Add the garlic and cook for 1 minute more. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pan with the juices. Add the bottle of wine plus enough broth to almost cover the meat. Add the tomato paste and thyme and bay leaf. Bring to simmer, cover the pit with tight fitting lid and place in the oven for 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork
Combine 2 tablespoons of the 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, the lower the heat to simmer for 15 minutes. Season to taste
To serve , serve with toasted bread and sprinkle with Parsley |
This recipe for Beef Bourginon is from