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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
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.
Wow, so much snow! The blizzard avoided our area this time 🙂 The beef bourguignon sounds excellent!
Stew sounds like a great idea right now… thanks for sharing the recipe!
Looks like the perfect meal after coming in from all that snow! Happy New Year!