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Category: Beef
Prep Time: Cook Time: Total Time:
1 tbsp olive oil
8 oz dry cured center apple wood smoked bacon, diced
2 1/2 lb chuck beef, cut into 1 inch cubes
Kosher salt and pepper
1 lb carrots, sliced diagonally into 1 inch chunks
2 yellow onions, sliced
2 stalks celery, chopped
2 cloves garlic, chopped
1/2 cup cognac
1 (750 ml) bottle dry red wine, Cote du Rhone or Pinot Noir
2 cups beef broth
1 tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme and tarragon
4 tbsp unsalted butter, room temperature, divided
3 tbsp flour
1 lb frozen whole onions
1 lb fresh mushrooms, stems discarded, caps thinly sliced
Preheat oven to 250. Heat oil in a Dutch oven. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until bacon is lightly browned. Remove the bacon with a slotted spoon. Dry beef cubes with paper towels and sprinkle with salt and pepper. Brown meat, several cubes at a time to prevent stewing. As they brown, remove from pan; set aside.
Toss the vegetables, 1 tbsp salt and 2 tsp pepper in pan. Cook for 10-15 minutes, stirring occasionally, until onions are lightly browned. Add the garlic and cook for 1 more minute. Add the cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough broth to almost cover the meat. Add the tomato past and herbs. Bring to a simmer, cover and place in the oven for about 1 1/4 hours or until meat and vegetables are very tender when pierces with a fork.
Combine 2 tbsp butter and flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tbsp butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. Serves 4
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BEEF BOURGUIGNON
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Category: Beef
Prep Time: Cook Time: Total Time:
1 tbsp olive oil
8 oz dry cured center apple wood smoked bacon, diced
2 1/2 lb chuck beef, cut into 1 inch cubes
Kosher salt and pepper
1 lb carrots, sliced diagonally into 1 inch chunks
2 yellow onions, sliced
2 stalks celery, chopped
2 cloves garlic, chopped
1/2 cup cognac
1 (750 ml) bottle dry red wine, Cote du Rhone or Pinot Noir
2 cups beef broth
1 tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme and tarragon
4 tbsp unsalted butter, room temperature, divided
3 tbsp flour
1 lb frozen whole onions
1 lb fresh mushrooms, stems discarded, caps thinly sliced
Preheat oven to 250. Heat oil in a Dutch oven. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until bacon is lightly browned. Remove the bacon with a slotted spoon. Dry beef cubes with paper towels and sprinkle with salt and pepper. Brown meat, several cubes at a time to prevent stewing. As they brown, remove from pan; set aside.
Toss the vegetables, 1 tbsp salt and 2 tsp pepper in pan. Cook for 10-15 minutes, stirring occasionally, until onions are lightly browned. Add the garlic and cook for 1 more minute. Add the cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough broth to almost cover the meat. Add the tomato past and herbs. Bring to a simmer, cover and place in the oven for about 1 1/4 hours or until meat and vegetables are very tender when pierces with a fork.
Combine 2 tbsp butter and flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tbsp butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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