Beef Stew with Red Wine (Boeuf Bourguignon)

By fsilver4

This is a classic. Sometimes I vary from the recipe, just to keep things interesting. One of my favorite variations is to place it in a bowl and top it with pastry and serve it as a pot pie. Also, it could be topped with truffle mashed potatoes and baked in the oven for 10 to 15 minutes for a really over the top dinner.

Ingredients

• 1 tablespoon olive oil
• 8 oz bacon, diced
• 2 1/2 pounds beef chuck cut into 1" cubes
• 1 pound carrots, sliced diagonally into 1" chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup cognac or good brandy
• 1 bottle of dry red wine, cabernet works nicely
• 2 to 2 1/2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1/2 stick soft butter: divided into 2 tablespoons pats
• 3 tablespoons flour
• 1 pound frozen small onions
• 1 pound mushrooms, stems removed, caps thickly sliced
• Parsley for garnish
• (Potatoes are welcome)

Preparation

Step 1

Preheat oven 250*

Heat olive oil in large Dutch oven. Add the bacon and cook over medium heat for about 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon and reserve.

Dry the beef with paper towels and then sprinkle with salt and pepper. In batches and in a single layer, sear the beef for 3 to 5 minutes, until brown on all sides. Remove the beef to a plate until all the beef is seared.

Add the carrots and onions and salt and pepper and cook over medium heat for about 10 to 12 minutes until the onions are lightly browned. Add the garlic and cook for another minutes. Add the Cognac, (carefully ignight with a match to burn off some of the alcohol. Put the meat back in the pot with juices. Add the wine plus enough beef broth to just cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight lid and place in the oven for about 1 1/2 hours, or until the meat and vegetables are very tender. Remove from the oven and place on top of the stove.