Beef Bourguignon

Ingredients

• 0.5 lb Bacon (cut into 1‑inch pieces)
• 1 Tbsp Olive Oil (for cooking bacon)
• 2.5 lb Chuck Beef (cut into 1‑inch cubes, trimmed of excess fat)
• 1 Tbsp Salt (divided, plus extra for seasoning)
• 2 tsp Freshly Ground Black Pepper (divided)
• 1 lb Carrots (peeled and cut into 1‑inch pieces)
• 2 large Yellow Onions (peeled and sliced)
• 2 cloves Garlic (minced)
• 1 cup Cognac (for flambé)
• 750 ml Red Wine (full‑bodied, drinkable)
• 2 cup Beef Broth (canned or low‑sodium)
• 1 Tbsp Tomato Paste (tube or can)
• 2 tsp Fresh Thyme (leaves stripped from stems)
• 1 lb Mushrooms (cleaned with a dry towel, sliced thick)
• 4 Tbsp Butter (2 Tbsp for mushrooms, 2 Tbsp for roux)
• 3 Tbsp All-Purpose Flour (for thickening roux)
• 1 cup Frozen Pearl Onions (no need to peel)

Instructions

1. Render Bacon

   Heat 1 Tbsp olive oil in the Dutch oven over medium heat, add the bacon pieces and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

   Time: PT5M

   Temperature: medium heat

2. Season and Brown Beef

   Pat the beef cubes dry with paper towels, season generously with ½ Tbsp salt and 1 tsp pepper. Working in a single layer, brown the beef in the bacon fat over medium‑high heat, turning until all sides are deep brown, about 10 minutes. Transfer browned beef to a plate.

   Time: PT10M

   Temperature: medium‑high heat

3. Sauté Carrots

   Add the carrot pieces to the pot with any remaining juices, stir, and cook for 12 minutes, stirring occasionally, until they begin to soften.

   Time: PT12M

   Temperature: medium heat

4. Sauté Onions

   Add the sliced onions, the remaining ½ Tbsp salt, and 1 tsp pepper. Cook, stirring occasionally, for 15 minutes until the onions are soft and lightly caramelized.

   Time: PT15M

   Temperature: medium heat

5. Add Garlic

   Stir in the minced garlic and cook for 1 minute just until fragrant; do not let it brown.

   Time: PT1M

   Temperature: medium heat

6. Flambé Cognac

   Pour 1 cup of cognac into the pot, then carefully ignite with a long lighter or match. Allow the flame to burn off the alcohol (about 30 seconds), then extinguish.

   Time: PT1M

7. Return Meat and Add Liquids

   Return the browned beef and cooked bacon to the pot. Add the full bottle (750 ml) of red wine, 2 cups beef broth, 1 Tbsp tomato paste, and the fresh thyme leaves. Stir to combine.

   Time: PT5M

   Temperature: medium heat

8. Oven Braise

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 250 °F. Braise for 1 hour 15 minutes, until the beef is fork‑tender.

   Time: PT1H15M

   Temperature: 250°F

9. Sauté Mushrooms

   While the stew braises, melt 2 Tbsp butter in a skillet over high heat. Add the thickly sliced mushrooms (dry‑brushed) and sauté for 10 minutes until they release moisture and turn golden.

   Time: PT10M

   Temperature: high heat

10. Make Roux for Thickening

    In a small saucepan, melt 2 Tbsp butter, then whisk in 3 Tbsp flour. Cook, stirring constantly, for 2 minutes until the mixture is a light golden paste.

    Time: PT2M

    Temperature: medium heat

11. Combine Roux and Stew

    Stir the roux into the braised stew, mixing well to avoid lumps. Simmer uncovered on the stovetop for 5 minutes to thicken.

    Time: PT5M

    Temperature: medium heat

12. Add Pearl Onions and Mushrooms

    Stir in the frozen pearl onions and the sautéed mushrooms. Simmer gently for another 15 minutes, allowing flavors to meld.

    Time: PT15M

    Temperature: low heat

13. Finish and Serve

    Taste and adjust seasoning with salt and pepper if needed. Serve the stew hot over toasted garlic‑bread, mashed potatoes, or buttered noodles.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

22 g

Fat

26 g

Fiber

4 g