Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 3 pounds beef chuck, cut in 2-inch chunks; Salt; Freshly ground black pepper; 5 tablespoons olive oil; 1/2 cup cognac; 4 large carrots; 1 large yellow onion, cut in chunks; 4 large garlic cloves, smashed; 1 750 ml. bottle full-bodied red wine; 1 cup beef stock; 1 (6-ounce) can tomato paste; 2 teaspoons dried thyme; 10 ounces pearl onions, peeled; 1/2 pound white mushrooms, halved (quartered if large); 1 tablespoon brown sugar

15 ingredients

1 steps

Ingredients

3 pounds beef chuck, cut in 2-inch chunks
Salt
Freshly ground black pepper
5 tablespoons olive oil
1/2 cup cognac
4 large carrots
1 large yellow onion, cut in chunks
4 large garlic cloves, smashed
1 750 ml. bottle full-bodied red wine
1 cup beef stock
1 (6-ounce) can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved (quartered if large)
1 tablespoon brown sugar

Directions

1

["Preheat oven to 325\u00b0F. Pat meat dry. Season all over with salt and pepper.", "Heat 2 tablespoons olive oil in large Dutch-oven, oven-proof pan or slow cooker 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.", "Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef.", "Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Saute 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.)", "Bring 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.", "About 30 minutes before beef is done, cut remaining carrots in 1/2\" slices. Steam or blanch carrots until crisp tender; drain.""