Boeuf Bourguignon

Name: Boeuf Bourguignon
Ingredients: 3 pounds lean stew beef (chuck, round), cut in 1 1/2-inch cubes; 3 cups (1 bottle) hearty red wine (Beaujolais or Cotes du Rhone are flavorful and not too costly); 4 tablespoons Cognac; 1 bouquet garni (1 sprig thyme, 1 bay leaf, 10 parsley stems); 6 black peppercorns; 3 tablespoons olive oil; 5 large onions; 3 large carrots; 1/2 pound slab bacon (or ventreche); Freshly ground black pepper; 2 tablespoons unsalted butter; Sea salt, to taste; 1 garlic clove; 30 pearl onions (fresh -- not from a bottle); 1/4 pound fresh mushroom caps ( I like Cremini)

15 ingredients

1 steps

Ingredients

3 pounds lean stew beef (chuck, round), cut in 1 1/2-inch cubes
3 cups (1 bottle) hearty red wine (Beaujolais or Cotes du Rhone are flavorful and not too costly)
4 tablespoons Cognac
1 bouquet garni (1 sprig thyme, 1 bay leaf, 10 parsley stems)
6 black peppercorns
3 tablespoons olive oil
5 large onions
3 large carrots
1/2 pound slab bacon (or ventreche)
Freshly ground black pepper
2 tablespoons unsalted butter
Sea salt, to taste
1 garlic clove
30 pearl onions (fresh -- not from a bottle)
1/4 pound fresh mushroom caps ( I like Cremini)

Directions

1

["In a large mixing bowl, combine beef cubes with the wine, 3 tablespoons Cognac, the bouquet garni, a few peppercorns and 1 tablespoon vegetable oil. Set aside to marinate for at least 2 hours, but not overnight.", "Peel and chop the onions and carrots. Remove rind from the bacon and cut the meat into 1-inch pieces. Blanch bacon in boiling water for several seconds. Drain and pat dry.", "Remove beef from the marinade with a slotted spoon and pat dry. (If the meat is not dry, it will not brown.) Reserve the marinade.", "Heat a Dutch oven or a large, deep-sided saute pan with a tight-fitting lid and film it with oil. Saute the bacon until it is lightly browned. Remove bacon from the pan and set aside to drain on paper towels. Leave any bacon fat in the pan", "Add the remaining vegetable oil to the pan, melt 1 tablespoon of the butter in it, and when it is very hot add the beef to the pan (in 2 batches, if necessary) and sear on all sides. Season with salt and pepper. Remove the beef from the pan.", "Add the chopped onions and carrots to the pan and saute the mixture until onions become translucent. Return the beef and bacon to the pan. Add the marinade and bouquet garni to the pan and bring everything to a boil. Add unpeeled but lightly crushed garlic. Cover and simmer over low heat until beef is tender -- about 2 1/2 hours -- and the sauce is a rich, dark brown.", "Wipe the mushroom caps with a piece of paper towel. Peel the pearl onions, and cut an \"x\"" in the root end of each with a small

Products Matching These Ingredients

Good Chop Beef Ribeye Steak

Teriyaki beef with pineapple rice

B NOVA 4

Beef Bologna

Private Selections,Kroger

E NOVA 4

Bouillon cubes, chicken

E NOVA 4

Cut Green Beans

Spartan

A NOVA 1

Chicken Bouillon Cubes

Tone's

NOVA 4

More Recipes to Try

Best Buns Vanilla Cupcakes

11 ingredients

Toutiere (French Canadian Meat Pie) Filling/Turkey Stuffing

8 ingredients

Cranberry-Pepper Jelly

8 ingredients

Sweet Corn Bread

10 ingredients

Lemon Sponge Cake

5 ingredients

Granola Bugs

11 ingredients

Dal (Kashmiri Style)

1 ingredient

Perfect Pork Chops

9 ingredients

Warm Chocolate Melting Cake

7 ingredients

Cauliflower Biryani

2 ingredients

Linguine With Garlic Shrimp And Mushrooms