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This recipe for Beef Bourguignon serves up fork tender beef , carrots, pearl onions and mushrooms in an amazing tasting red wine rich aromatic sauce.

Beef Bourguignon is a traditional French stew prepared with beef braised in red wine. Use a good quality dry red wine, preferably Burgundy or Pinot Noir, to ensure great flavour to your Bourguignon. For the beef, buy a well marbled sirloin or chuck roast and cut it into bite sized cubes.

This is one stew that tastes even better the next day and freezes well, so you may want to double the recipe. A Dutch oven or heavy braising pan is best for making this stew as you can brown all the beef and veggies in the same pot, then place it in the oven allowing the stew to cook to perfection.

Beef Bourguignon

Course: Main Course

Cook Time: 2 hours

Total Time: 2 hours

Servings: 6

Author: Laureen King

Beef Bourguignon serves up fork tender beef , carrots, pearl onions and mushrooms in an amazing tasting red wine rich aromatic sauce.

Ingredients

2 1/2 pounds sirloin or chuck roast cut into 1-inch cubes choose well marbled stewing beef
8 oz smoked bacon chopped into pieces
Kosher salt
Black pepper
1 lb carrots cut into 1 inch chunks
2 cups pearl onions peeled
2 cloves chopped garlic 2 tsp.
½ cup Cognac
3 cups good dry red wine I like a Burgundy or Pinot Noir
2 cups beef broth
1 tbsp tomato paste
1 teaspoon dried thyme or 1 tbsp. fresh
1 bay leaf
4 tbsp butter divided room temperature
3 Tbsp all purpose flour
1 pound fresh mushrooms

Instructions

Preheat oven to 325 º F
Cut bacon into pieces
In large Dutch Oven cook bacon over medium heat until slightly crisp.
Remove bacon with slotted spoon, set aside.
Pat dry beef cubes with paper towel, then sprinkle with salt and pepper.
In batches, sear beef in the bacon fat for 3 to 5 minutes, turning to brown all sides. (don’t overcrowd pan when searing beef, work in batches). Set aside with bacon.
Add carrots and pearl onions to pan cooking until lightly browned.
Add garlic and cook for an additional minute.
Add Cognac to deglaze pan, scraping all browned bits from bottom.
Put meat and bacon back into pot with the juices.
Add red wine and beef broth. Add more if needed to ensure meat is covered.
Stir in tomato paste, thyme and bay leaf.
Bring to a simmer, cover pot with lid and place in oven for 1½ hours or until the meat and vegetables are very tender.
Remove stew from oven and place on stove top.
Using a fork combine together 2 tbsp. butter and flour then stir into the stew. Combine well.
In large skillet sauté mushrooms in 2 tbsp. butter until lightly browned then add to stew.
Return stew to oven to cook for additional 30 minutes
Season to taste with salt and pepper.