Boeuf Bourguignon

Ingredients

Extra virgin olive oil
8 oz bacon, diced
4 lbs beef chuck cut into 1 inch
Salt and pepper
1 yellow onion sliced
4 cloves garlic, chopped
2 Tbs tomato paste
3 Tbs flour
1 cup cognac
1 bottle pinot noir or cotes du rhone
2 cups low sodium beef broth
1 tsp thyme
1 tsp rosemary
2 bay leaves
1 lb white mushrooms, sliced
1 bag frozen pearl onions, defrosted
1 lb carrots, sliced diagonally in 1 inch pieces
½ tsp sugar

Boeuf Bourguignon4.4523

Directions

Put a large stew pot over medium heat and add 1 tbs of oil. Cook bacon in oil until crisp and remove to drain on paper towels. Season beef with salt and pepper, then brown beef in bacon fat in batches (do not overcrowd) 8-10 minutes. Rermove beef to a plate.

Add sliced yellow onion and cook till translucent, about 8 min. Add garlic and cook another minute. Add tomato paste and flour to the pot and stir till combined. Pour in cognac and stir to scrape up brown bits from pan. Carefully light cognac with a long match and stand back until flame dies out. Whisk in wine, broth, thyme, rosemary, and bay leaves. Add beef, bacon, and carrots, Simmer for about an hour, covering the pot after about 15 min when the sauce starts to thicken.

In a small skillet cook mushrooms in 2 tbs olive oil until mushrooms start to brown and liquid has evaporated. Add defrosted pearl onions and cook until onions heated. If sauce in pot seems thin you can add 2 tbs flour to mushrooms at this time. Add mushrooms, pearl onions, carrots and sugar to stew pot and cook another hour.

Suggested Side Dish

Butterd noodles