by TasteFood
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my 58 recipes »
Photo by TasteFood
TasteFood's Notes:
Expand3 pounds beef chuck, cut in 2" chunks Ask a question about this ingredient
Salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
5 tablespoons olive oil Ask a question about this ingredient
1/2 cup cognac Ask a question about this ingredient
4 large carrots Ask a question about this ingredient
1 large yellow onion, cut in chunks Ask a question about this ingredient
4 large garlic cloves, smashed Ask a question about this ingredient
1 - 750 ml. bottle full-bodied red wine Ask a question about this ingredient
1 cup beef stock Ask a question about this ingredient
1 - 6 oz. can tomato paste Ask a question about this ingredient
2 teaspoons dried thyme Ask a question about this ingredient
10 ounces pearl onions, peeled Ask a question about this ingredient
1/2 pound white mushrooms, halved (quartered if large) Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
Preheat oven to 325 F. Pat meat dry. Season all over with salt and pepper.
Ask a question about this stepHeat 2 tablespoons olive oil in large Dutch-oven or oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl.
Ask a question about this stepAdd cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef.
Ask a question about this stepCoarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef with cognac, wine, stock, tomato paste and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.)
Ask a question about this stepBring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.
Ask a question about this stepAbout 30 minutes before beef is done, cut remaining carrots in 1/2" slices. Steam or blanch carrots until crisp tender; drain.
Ask a question about this stepHeat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown.
Ask a question about this stepRemove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper.
Ask a question about this stepAdd beef, carrots, pearl onions and mushrooms to stock. Simmer 15 minutes to heat through. Serve in warm bowls.
Ask a question about this stepBeef Bourguignon may be prepared up to two days in advance. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stovetop or in a 325 F. oven.
Ask a question about this stepI've never added balsamic vinegar, but it sounds like a great idea! I"m so glad you liked the recipe.
TasteFood - I made this for my in laws this Christmas and it WOWED them. My mother in law is French-Canadian and has been craving Beef Bourguignon for months. Thank you for posting - it was wnderful!
I am going to try this stew on Sat.
Will let you know how it turned out.
Thank you for sharing.
Brilliant and great photography! Thanks for sharing the recipe.
drooooling!
Your photo really comes alive! Looks and sounds delicious.
Wow.
Gorgeous shot. Looks so delicious. Some nice crusty bread to sop up the sauce....mmmmm. Great, now I'm fantasizing about your stew! Saving this recipe. Thanks!!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Made this for a gaggle on Christmas and it was delicious! I found adding about 2T of a nicely aged balsamic while simmering those last 15 minutes really popped all the flavors quite nicely. Thank you for sharing this tasty recipe, it's going into my files to be made again soon!