Beef Bourgignonne

Beef bourgignonneBeef bourgignonne is one of those heavy French dishes that are perfect for cold winter nights. I rarely eat red meat anymore, but its good to get an extra dose of iron every once in a while. This is a tweaked version of Ina Garten’s recipe, tweaked basically according to what I would typically keep in my fridge.

  • 1 tablespoon olive oil
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/2 cup Cognac (optional – I usually don’t use)
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven.

Rinse and dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Caramelize the onions and then add the carrots, 1 tablespoon of salt and 2 teaspoons of pepper in the pan you browned the beef. Add the garlic and cook for 1 more minute. Put the meat back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 tablespoons of 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.

I usually serve this with boiled yukon or new potatoes.

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