CLASSIC BEEF BOURGUIGNON
This dish is a labor of love. If you make it, you will be nicely rewarded with tender chunks of beef, onion, mushroom, and carrot in a cognac and red wine sauce. I think this is the quintessential French dish. Just the smell of it makes me want to don a beret and run out in search of croissants and the Eiffel Tower. We usually serve it with some mashed or roasted red skinned potatoes and a nice salad. For the wine, I like to use a spicy red zinfandel. A nice hint for using leftover tomato paste - Freeze it in an ice cube tray, pop the cubes out into a plastic freezer bag, and return them to the freezer. Just take a cube out whenever you need some. Another nice hint - To slice mushrooms quickly, use an egg slicer.
Provided by Rhubarbarella
Categories Stew
Time 3h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Tie the rosemary and thyme together using the chives to make a bouquet garni. Set aside.
- Trim the fat from the beef roast and cut into 1 1/2 to 2 inch cubes. Season generously with salt and pepper.
- Heat the oil in a large dutch oven over high heat until hot, taking care not to burn the oil. Carefully add the meat and brown on all sides.
- Once the meat is nicely browned and the liquid is gone from the pan, add the flour and toss to coat the meat.
- Slowly add the cognac, stirring constantly and scraping up the yummy bits from the bottom of the pan.
- Gradually add the wine, stirring constantly and continuing to scrape the pan to loosen the browned bits. Add the beef stock, tomato paste, and bouquet garni. Bring to a boil, reduce the heat to a simmer, and cook uncovered for 15 minutes, stirring occasionally, or until most of the alcohol is cooked off and the sauce is thickened. Cover and simmer over low heat for one hour.
- Cut the onion into large pieces (about 1 to 1 1/2 inches square). Add the pinch of sugar, onion, mushrooms, garlic, and carrots to the pot. Stir, cover, and simmer over medium-low heat for 30 minutes or until the vegetables and meat are tender.
- Remove the bouquet garni. Season with the salt and pepper to taste.
- Enjoy!
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azmat jan
[email protected]This recipe was easy to follow and the results were delicious. The beef was tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
Meezy Mhula
[email protected]I'm not a big fan of beef bourguignon, but this recipe changed my mind. The beef was so tender and the sauce was so flavorful. I will definitely be making this again.
Ezideen King
[email protected]This recipe is amazing! The beef is so tender and the sauce is to die for. I will definitely be making this again and again.
Okpu Justice
[email protected]I've tried this recipe a few times and I've never been able to get it right. The sauce always ends up being too salty.
Gerard Hyland
[email protected]This recipe was a bit too complicated for me. I ended up with a sauce that was too thin and the beef wasn't very tender.
Jescah Khasoha
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The beef was tender and the sauce was flavorful. I will definitely be making this again.
Fozia Fozi
[email protected]This is my go-to recipe for beef bourguignon. It's always a hit with my friends and family.
Jay Wil
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's worth it.
Stephen Onyedikachi
[email protected]This recipe was easy to follow and the results were amazing! The beef was so tender and the sauce was delicious. I will definitely be making this again.
Saqlen Farooq
[email protected]This beef bourguignon recipe is a classic for a reason. It's rich, flavorful, and perfect for a special occasion. I followed the recipe exactly and it turned out beautifully. The beef was tender and the sauce was thick and flavorful. I served it over