Beef Bourguignonne

  • 1/2 lbs bacon, coarsely chopped
  • 3 lbs stewing beef, cut into 1 1/2-inch cubes
  • Salt and freshly ground pepper, to taste
  • 1/3 cup all-purpose flour
  • 1 1/4 lbs boiling onions, peeled
  • 3/4 lbs large carrots, peeled and cut into 1-inch pieces
  • 12 large garlic cloves, peeled (left whole)
  • 3 cups beef broth
  • 1/2 cup Cognac or brandy
  • 2 (750-ml) bottles red Burgundy wine
  • 1 1/4 lbs mushrooms
  • 1/3 cup chopped fresh thyme or 2 Tbsp dried thyme
  • 1 Tbsp packed dark brown sugar
  • 1 Tbsp tomato paste
bourguignon 3

Preheat oven to 325° F.

Sauté bacon in large Dutch oven over medium-high heat until crisp; transfer bacon to paper towels. Drain bacon drippings from pot, except for about 2 to 3 tablespoons.

Season beef generously with salt and pepper; coat with 1/3 cup flour. Working in 3 batches, brown beef in same pot over medium-high heat, add bacon drippings, as needed.Transfer meat to large bowl.

Add onions and carrots to same pot and sauté until golden brown. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.

Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes.

Return meat, vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook, about 1 1/2 hours, until meat is fork tender, removing cover last 30 minutes of cooking.

Servings: 8
Submitted by: Recipe Group Member