Boeuf Bourgignon

October 30, 2024

45

medium

4

  • Prep and Preheat:
    • Preheat the oven to 160°C (325°F).
  • Sauté the Mushrooms:
    • In a pan, sauté the mushrooms in a bit of butter until browned and soft. Set aside.
  • Cook the Bacon and Beef:
    • In a large, deep-bottomed pot or casserole, heat 1 tbsp of oil over medium heat. Add the bacon and cook for 2-3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
    • Increase the heat until the pan is nearly smoking, then sear the beef in batches in the bacon fat, making sure not to overcrowd. Brown the beef on all sides, then transfer each batch to the plate with the bacon.
  • Sauté the Vegetables:
    • Lower the heat to medium and add the onions, shallots, and carrots to the pot. Cook until the carrots begin to soften. Transfer the vegetables to the plate with the beef and bacon, and discard the sautéing fat.
  • Assemble the Stew:
    • Return the beef, bacon, and vegetables to the pot. Sprinkle with flour, stirring to coat the beef until no white traces remain. Season with salt and pepper.
    • Stir in the cognac, and add enough stock to just cover the meat. Add the garlic, thyme, parsley, tomato paste, and bay leaf. Bring everything to a gentle simmer on the stovetop.
  • Bake and Finish:
    • Cover the pot and transfer it to the oven. Bake for 2½ to 3 hours, until the meat is tender.
    • After about 1 hour of baking, add the reserved mushrooms and stir in the cocoa powder. Return the pot to the oven.
  • Serve:
    • When the stew is done, the meat should be fork-tender. Adjust seasoning if needed, and enjoy your rich, flavorful stew!
Reviews

Ingredients:

Adjust Servings
1pound button mushrooms quartered
2tbsp butter
2strips un-smoked bacon chopped
1tbsp vegetable oil
3pounds well-trimmed beef chuck boneless, cut into 2″ cubes
1medium onion yellow, finely chopped
2medium shallots finely chopped
2medium carrots sliced
4servings salt and pepper black, freshly ground, to taste
1tbsp flour (see head note)
1cup cognac (see head note)
3cups beef stock (see head note)
2tbsp cocoa powder unsweetened
2 garlic cloves minced
2teaspoons thyme fresh
0.25cup flat-leaf parsley leaves fresh, roughly chopped
1tbsp tomato paste
1 bay leaf

Directions

1.
Prep and Preheat
Preheat the oven to 160°C (325°F).
Mark as complete
2.
Sauté the Mushrooms
In a pan, sauté the mushrooms in a bit of butter until browned and soft. Set aside.
Mark as complete
3.
Cook the Bacon and Beef
1. In a large, deep-bottomed pot or casserole, heat 1 tbsp of oil over medium heat. Add the bacon and cook for 2-3 minutes, until lightly browned. Remove with a slotted spoon and set aside. | 2. Increase the heat until the pan is nearly smoking, then sear the beef in batches in the bacon fat, making sure not to overcrowd. Brown the beef on all sides, then transfer each batch to the plate with the bacon.
Mark as complete
4.
Sauté the Vegetables
Lower the heat to medium and add the onions, shallots, and carrots to the pot. Cook until the carrots begin to soften. Transfer the vegetables to the plate with the beef and bacon, and discard the sautéing fat.
Mark as complete
5.
Assemble the Stew
1. Return the beef, bacon, and vegetables to the pot. Sprinkle with flour, stirring to coat the beef until no white traces remain. Season with salt and pepper. | 2. Stir in the cognac, and add enough stock to just cover the meat. Add the garlic, thyme, parsley, tomato paste, and bay leaf. Bring everything to a gentle simmer on the stovetop.
Mark as complete
6.
Bake and Finish
1. Cover the pot and transfer it to the oven. Bake for 2½ to 3 hours, until the meat is tender. | 2. After about 1 hour of baking, add the reserved mushrooms and stir in the cocoa powder. Return the pot to the oven.
Mark as complete
7.
Serve
When the stew is done, the meat should be fork-tender. Adjust seasoning if needed, and enjoy your rich, flavorful stew!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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