Beef Bourguignon

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It’s cold and windy in New York.  Last night we had a blizzard and outside it’s a winter wonderland. This morning Mr.NN and I woke up and went out side to assess the damage. Of course I couldn’t resist diving into the snow drifts It made me feel like a kid again!

I ruled the snow drift!

Now onto the stew! It’s delicious – trust me.  It’s an Ina Garten recipe…love that women! I have yet to make one of her recipes that I did not immediately fall in love with.  I served this meal with a delicious mixed green salad and fresh bread. It was perfect.

Enjoy!!!

Beef Bourguignon:

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon – diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots – sliced diagonally into 1-inch chunks
2 yellow onions – sliced
2 teaspoons chopped garlic – 2 cloves
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef stock
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter – room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms – stems discarded, caps thickly sliced

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, 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, sear the beef in the 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 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute 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, then lower the heat and simmer for 15 minutes. Season to taste. Serve in large bowl.

Source: Ina Garten

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