Beef Bourguignon

Print Recipe

Servings: servings (12 cups)

Calories: 720cal

Equipment

Dutch oven oven-safe with lid
Long-handled grill lighter or long-handled stick matches
Vinyl gloves
Liquid measure
Whisk

Ingredients

2 ½ pounds beef chuck roast most of the fat trimmed, cut into cubes
½ pound applewood smoked thick slice bacon chopped
3 Tablespoons olive oil
1 Tablespoon garlic salt divided
½ Tablespoon black pepper divided
1 medium yellow onion slivered
1 Tablespoon minced garlic about 3 cloves of garlic, minced
½ pound carrots diced
½ cup Cognac
2 Tablespoons tomato paste
1 ½ Tablespoons fresh thyme leaves
1 ¾ cup beef broth
1 ¾ cup Pinot Noir
1 ½ Tablespoons all-purpose flour
½ pound baby bella mushrooms sliced thin
3 ounces pearl onions

Instructions

Preheat oven to 250 F.
In an oven-proof Dutch oven, heat the olive oil until shimmering. Add chopped bacon and cook over medium heat until soft, not crispy.
While bacon is cooking, season cubed meat with HALF of the garlic salt and HALF of the black pepper.
Remove cooked bacon from pan and drain on paper towels. Add seasoned beef to the pan and cook until browned.
Remove beef and set aside.
Add onion, garlic, carrots, and remaining garlic salt and pepper to the pan. Cook over medium heat, stirring occasionally until onions are tender.
Pour Cognac into the onion mixture. This step involves lighting the Cognac to burn off the alcohol. Use either a long-handled match or a long-handled grill lighter. Standing back, carefully ignite the Cognac. The flame will light quickly, so be prepared! Allow the flame to go out on its own, this can take about 2-3 minutes.
CHEF TIP: if you have a microwave above your stove, watch the flame carefully. It can reach the height of your microwave or anything above the stovetop.
Once the flame subsides, add the browned beef, bacon, tomato paste, thyme leaves, beef broth, and Pinot Noir. Bring to a gentle boil then turn off heat.
Cover pan with lid and place in the preheated oven. Bake for 1 hour 45 minutes.
Remove from oven. Remove 1/4 cup of the pan juices to a glass measuring cup. Add flour to the pan juice and whisk until combined. Add flour mixture back to the pan, stirring to combine.
Add sliced mushrooms and pearl onions to the pan. Cook uncovered over medium heat to cook the mushrooms and onions and to thicken the broth. Simmer over low heat for another 20 minutes.

Author: Amanda Davis

5 from 15 votes

Notes

Using the Cognac is optional and that step can be omitted if you are not comfortable burning off the alcohol. You can replace the Cognac with 1/4 cup Worcestershire sauce if you like, but it’s not necessary. You can simply omit the Cognac if you prefer.
Pearl onions are available fresh, canned, and frozen. We suggest frozen as they are the easiest. Canned are ok as well, but fresh pearl onions will need to be peeled and can be a tedious process.

Course: Dinner

Cuisine: American, French

Prep Time20

Cook Time2 30

Total Time2 50

Nutrition