Barefoot Contessa's Beef Bourguignon
Beef bourguignon from The Barefoot Contessa is a hearty stew perfect for cool weather.
Servings: 4 to 6 servings
Equipment
Ingredients
- 1 tablespoon good olive oil
- 8 ounces thick cut bacon diced
- 2 ½ pounds chuck beef cut into 1-inch cubes
- Kosher salt
- 1 pound carrots sliced diagonally into 1-inch chunks
- 2 yellow onions sliced
- 2 teaspoons chopped garlic 2 cloves
- ½ cup Cognac
- 1 750ml bottle good dry red wine such as Pinot Noir
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter at room temperature
- 3 tablespoons flour
- 1 pound frozen whole pearl onions
- Mashed potatoes or crusty bread toasted, for serving
- ¼ cup chopped parsley
Instructions
- Preheat the oven to 250℉.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes (it helps them brown) 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.
- Toss the carrots and onions and 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back and ignite with a match to burn off the alcohol. (See comments above about doing this.) Put the meat and bacon 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. Bring to a simmer, cover the pot with a tight-fitting, oven-proof lid and place in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork. Remove from oven to stovetop.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower heat and simmer for 15 minutes. Season to taste.
- To serve: If serving over bread, toast in toaster or oven. Rub each slice with a cut clove of garlic. Spoon stew over slice of bread and sprinkle with parsley.
- If serving with mashed potatoes, spoon a serving of mashed potatoes onto plate and spoon stew over potatoes. Serve hot!
