Serves 10
190 min
Beef Bourguignon
Recipe GLPR177326443ad943
A classic French braise featuring tender beef chuck simmered in red wine and beef broth with bacon, mushrooms, and pearl onions. The beef becomes fork-tender after long, slow cooking in a rich, glossy sauce infused with aromatics and Cognac.
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Ingredients
½ cup Extra-virgin olive oil
4 slices Bacon slices
4 pounds Beef chuck or round, cut into 2-inch cubes
to taste Kosher salt
to taste Freshly ground black pepper
1 tablespoon Tomato paste
3 tablespoons All-purpose flour
1 cup Cognac
1 bottle (750 ml) Dry red wine (such as Burgundy)
5 cups Low-sodium beef broth
1 Bouquet garni (fresh rosemary sprigs, fresh thyme sprigs, and bay leaves, tied together)
3 cloves Garlic cloves, chopped
1 pound White mushrooms, stems trimmed
3 cups Pearl onions, blanched and peeled
¼ teaspoon Sugar
for garnish Fresh flat-leaf parsley, chopped
Directions
Set a large Dutch oven on medium heat and add 1/2 cup olive oil. Cut the bacon slices into 3-inch strips and place them in the hot oil. Cook until crispy, about 5 to 7 minutes, then transfer to a paper towel. Once cool, crumble the bacon and reserve for garnish. Generously season the beef cubes with salt and pepper. Working in batches to avoid crowding, add the beef to the pot and sear until deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the cooked beef to a plate and set aside.
Add the tomato paste and flour to the pot and stir for about 1 minute to combine. Remove from heat, then carefully pour in the Cognac and stir to dislodge any browned bits clinging to the bottom. Return the pot to the heat and ignite the Cognac using a long kitchen match, standing back as the flames subside. Slowly whisk in the red wine and beef broth, then return the beef to the pot along with the bouquet garni. Bring to a simmer and cook for about 15 minutes until the sauce begins to thicken. Cover and reduce heat to low, then simmer for 1 hour.
While the beef braises, heat a small amount of olive oil in a skillet over medium-low heat. Add the chopped garlic and mushrooms, stirring occasionally, until the mushrooms begin to brown, about 4 to 5 minutes. Add the blanched pearl onions and heat through for another 2 to 3 minutes.
Uncover the Dutch oven and stir in the mushroom and onion mixture along with the sugar to balance the wine's acidity. Season with additional salt and pepper to taste. Increase the heat slightly and simmer uncovered for 45 minutes longer, until the beef is very tender and the vegetables are cooked through. Remove and discard the bouquet garni. Transfer to a serving bowl and garnish with the chopped parsley and reserved crumbled bacon before serving.
