KitchenMagician's Recipe

BEEF STEW - BOURGUIGNON

Category: Beef Casseroles

Makes 6 servings.

1 T. olive oil
1/2 lb. dry cured center cut bacon, diced
2 1/2 lb. chuck beef, cubed
And pepper
1 lb. carrots, sliced diagonally into 1-inch chunks
2 onions, sliced
2 cloves garlic chopped
1/2 c. cognac
1 750 ml bottle dry red wine
2 c. beef broth
1 T. tomato paste
1 tsp. fresh thyme leaves
1/4 c. unsalted butter
3 T. all-purpose flour
1 lb. frozen pearl onions
1 lb. fresh mushroom caps, thickly sliced

Sour Dough bread, grilled and rubbed with garlic clove
1/2 c. chopped fresh parsley

Preheat oven to 250F.
Heat olive oil in a large Dutch oven; add bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
Remove bacon with a slotted spoon to a large plate.
Dry beef cubes with paper towels and sprinkle with salt and pepper
In batches in single layers, sear beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
Remove seared cubes to plate with bacon and continue searing until all the beef is browned. Set aside.
Toss carrots and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until onions are lightly browned.
Add garlic and cook for 1 more minute.
Add Cognac, stand back, and ignite with a match to burn off alcohol.
Put meat and bacon back into pot with juices.
Add wine plus enough beef broth to almost cover the meat; add tomato paste and thyme.
Bring to a simmer, cover pot with a tight-fitting lid and roast at 250F for 1 1/4 hours, or until meat and vegetables are tender when pierced with a fork.
Combine 2 tablespoons of butter and flour with a fork and stir into the stew; add frozen onions.
Saute mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and add to stew.
Bring stew to a boil on top of the stove, then lower heat and simmer for 15 minutes; season to taste.
To serve, spoon the stew over a slice of bread in each bowl, and sprinkle with parsley.