Beef Bourguignon

I'd like to know who decided to spell Bourguignon that way. I understand it's French so I'm really in no position to judge, but really? That was what you came up with? Surely we could cut out a few letters.

Still, this is a lovely dish. I never use the word lovely but I think that's how Julia Childs would describe it. This recipe is a merger of Julia, Ina Garten, and Dorie Greenspan inputs - 3 of my favorite cooking ladies. Make this on a cold fall or winter day, serve with a good bottle of red wine and enjoy.

Start by heating the olive oil in a dutch oven over the stove, over high heat.  Cook the bacon, then transfer to a plate. Use the bacon fat to cook the beef. Pat the meat dry, then brown each side, working in batches if you need to. Preheat the oven to 250 degrees.
Transfer the meat to a plate.
Add the carrots, sweet onions, and potatoes to the pot, cooking for about 15 minutes.
Add the meat back to the pot, then add the cognac, tomato paste, garlic and thyme.  

Pour in a whole bottle of wine....I used Marc Cellars Pinot Noir.

Add the beef broth until everything is just about covered.
Add a couple bay leaves. Mix the flour and butter together, and stir into the sauce. Bring the stew to a low boil.  Meanwhile, cook the mushroom. I sauteed them in butter for about 5 minutes.

Drop them into the Beef Bourguignon, and add the frozen onions. Place the bacon back into the stew. Cover the dish and cook in the oven for about 2 hours.  Return the sauce to medium-high heat over the stove, and boil to thicken the sauce. If sauce is not thickening fast enough, you may add more flour and boil down (you will want to mix the flour with a little water before adding to the dish). Serve with country french bread for dipping.

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