Boeuf Bourguignon (Beef Burgundy)

Ingredients:   (6 servings)

  • 1 Tbsp extra virgin olive oil (EVOO)
  • 8 oz diced bacon lardons (about 1/2" wide) 
  • 2 1/2 pounds beef (chuck) cut into 1" cubes
  • kosher salt
  • black pepper
  • all purpose flour - a good handful (~ 1/3 cup?)
  • 1 pound carrots, sliced diagonally into 1" chunks
  • 2 yellow onions, sliced thin
  • 1 Tbsp chopped garlic (~ 2 large cloves)
  • 1/2 cup cognac (or brandy)
  • 1 (750 ml) bottle dry red wine
    • good drinking wine like Burgundy
  • 3 cups beef broth
  • 2 Tbsp tomato paste
  • 1 tsp fresh thyme leaves, stripped from stem
  • 1 bay leaf
  • 4 Tbsp butter, room temperature, divided 
  • 3 Tbsp all purpose flour
  • 1 pound pearl onions
    • Extra virgin olive oil + kosher salt + black pepper
  • 8 oz baby bella mushrooms, sliced

For serving

  • crusty bread
  • buttered egg noodles
  • fresh flat leaf parsley, rough chopped
Written Method:  

Preheat oven to 375 degrees F.

In a dutch oven or heavy pot, heat EVOO and cook bacon over medium heat until lightly crisp. Remove with a slotted spoon.  Dry the beef well with paper towels.  Season with salt and pepper. Sprinkle with all purpose flour.  Sear in the bacon fat for around 3-5 minutes until brown in batches.  Set aside with the crisp bacon.  

Add carrots, onions, 1 Tbsp salt, 2 tsp pepper into the fat.  Cook about 10-12 minutes until the vegetables are soft and light brown.  Add the chopped garlic and cook another minute.  Add the cognac.  Turn off the burner and ignite to burn off the alcohol.  Return to medium heat,  add in the bacon and beef plus any juices that may have accumulated.  Add in the wine and beef broth along with the tomato paste and thyme leaves.  Bring to a boil.  

Add the bay leaf, cover and put the pot in the oven for about 1 1/2 hours, then uncover and continue cooking in the oven until the meat and veggies are very tender when pierced with a fork.  Once the meat is super tender, return the pot to the stovetop.  

While the meat is in the oven, roast the pearl onion.  Peel, drizzle with EVOO, and season with salt and pepper.  Roast in the same oven until soft and brown and sweet.  

Once the pot has been returned to the stovetop, combine 2 Tbsp butter and all of the flour into a paste and add it to the stew.  Add in the roasted pearl onions.  In a medium pan, saute the mushrooms in the remaining 2 Tbsp butter over medium heat for 10 minutes until light brown and add them to the stew.  Bring the stew to a boil, then lower the heat and simmer for 15 minutes uncovered.  Season to taste.  

Traditionally, this dish is serve over crusty toasted bread rubbed with garlic, or buttered noodles, or with a side of potatoes.  Do whatever works for you!  :)