Beef Bourguignon

Submitted by Bard on Sun, 01/27/2019 - 11:27

This was wonderful!  We were not sure about the pearl onions, but found that really added a nice sweetness to counter the richness of the meal.  

The current recipe made enough for two meals for us.

Ingredients
1/2TblOlive Oil
4ozApplewood Or Hickory Bacon (diced)
1 1/4PoundsBeef Chuck (1-inch cubes)
1/3PoundCarrots (1-inch diagonal chunks)
1mediumYellow Onion
2clovesGarlic (chopped)
1/4CupCognac
1/2btlDry Red Wine (Rhone or Pinot)
1CupBeef Broth (to cover beef-- see instructions)
1/2TblTomato Paste
1/2tspFresh Thyme Leaves
7ozFrozen Pearl Onions (typically half a 14oz package)
8ozFresh Mushrooms (stems discarded , caps quartered)
1TblUnsalted Butter (room temperature)
1 1/2TblsAll-purpose Flour
Preparation
  1. Preheat oven to 275F.
  2. Dry the beef cubes and dredge in a mixture of 3T flour, 1/2t salt and generous grinds of pepper.
  3. Add olive oil to dutch oven and cook bacon over medium heat until lightly browned. Remove bacon to wire rack.
  4. Brown the beef cubes (all sides) in the bacon oil. Remove to wire rack.
  5. Add carrots and yellow onion to dutch oven along with 1t salt and 1t pepper and cook 10-15 minutes until onions are lightly browned.
  6. Add the chopped garlic and cook for another minute.
  7. Carefully add cognac (alchohol will evaporate off) and burn off if desired.
  8. Add bacon and beef to dutch oven along with the wine and enough beef broth to barely cover the beef.
  9. Add the tomato paste and thyme and bring to simmer.
  10. Cover the dutch oven with lid and place into oven for 75 minutes.
  11. After 75 minutes, add the mushrooms and pearl onions to a separate pan and saute in 1T of butter until the mushrooms are lightly browned (about 10 minutes).
  12. Deglaze mushrooms mixture with a splash of wine and add to stew.
  13. Test that meat and vegetables are fork tender, extending oven time if required.
  14. Create a roux with the butter and flour and stir into stew to thicken.
  15. Bring stew to boil on stove and then reduce heat and simmer for 15 minutes. Salt and pepper to taste.