Beef Bourguignon

This beef bourguignon is the perfect cold-weather meal. Full of slow-cooked beef in a rich red wine sauce and perfect when eaten by the fire. You’ll love this comforting dish!

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 outside to assess the damage. Of course, I couldn’t resist diving into the snowdrifts 🙂 It made me feel like a kid again!

Now onto the stew! It’s delicious – trust me.  It’s an Ina Garten recipe…love that woman! 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.

Beef Bourguignon

Author: Brandy O’Neill – Nutmeg Nanny

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Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 -6 servings

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Ingredients

• 1 tablespoon olive oil
• 8 ounces thick-sliced bacon diced
• 2-1/2 pounds stew meat
• Kosher salt to taste
• Ground black pepper to taste
• 1 pound carrots chunked
• 2 yellow onions thinly sliced
• 2 cloves garlic minced
• 1/2 cup Cognac
• 1 750 ml. bottle dry red wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 4 tablespoons unsalted butter room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole pearl onions
• 1 pound sliced mushrooms

Instructions

• Preheat 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 paper towel-lined plate.
• Dry the stew with paper towels and sprinkle 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.
• Add the carrots and onions to the pot and season with a pinch of kosher salt and black pepper.
• 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 and let gently cook for a few minutes to help cook off some of the alcohol.
• Put the beef and bacon back into the pot with the juices.
• Add the bottle of wine plus enough beef stock 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 pearl 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 plain, over buttered noodles, or spooned over grilled bread.

Course Main Course

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