Easy Beef Bourguignon

Course Main Course

Cuisine American, French

Diet Gluten Free

Keyword beef, beef stew, bourguignon, cognac, entertaining

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 618kcal

Author Robin Miller

Equipment

Dutch Oven

Ingredients

1 tablespoon olive oil
4 ounces bacon diced
2 1/2 pounds beef chuck or brisket cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
2 carrots peeled and sliced diagonally into 2-inch chunks
1/2 cup chopped yellow onion
2 cloves garlic minced
1/2 cup Cognac or brandy
1/2 bottle 375 ml good-quality dry red wine, such as Pinot Noir or Cote du Rhone
1-2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
4 tablespoons unsalted butter softened and divided
3 tablespoons all-purpose flour
12 ounces frozen whole pearl onions, keep frozen until ready to use
8 ounces small cremini or button mushrooms stems trimmed
Baguette sliced on a diagonal into 1/2-inch thick slices
Olive oil for brushing bread
Cut garlic clove for rubbing on bread
Fresh parsley for serving optional

Instructions

Preheat the oven to 250 degrees.
Heat the oil in a large stock pot or Dutch oven over medium heat. Add the bacon and cook until lightly browned, stirring occasionally. Using a slotted spoon, remove the bacon from the pot and transfer to a large plate (leave the bacon fat on the bottom of the pan). Return the pot to medium heat.
Pat the beef cubes dry with paper towels and season with salt and pepper. Add a single layer of beef cubes to the stock pot (or Dutch oven if using) - work in batches so you don’t crowd the pan. Sear the beef until browned on all sides. Transfer the seared beef to the plate with the bacon and continue searing until all the beef is browned and transferred to the plate. Set aside.
Add the carrots and onion to the same pot over medium heat (there should be some fat left in the pan; if not add a little olive oil so the vegetables don’t burn). Cook until the onions are lightly browned, stirring occasionally. Add the garlic and cook for 1 minute.
Add the Cognac and simmer until the liquid is almost completely gone (this just takes a minute so stay close). Return the beef and bacon to the pan with any accumulated juices on the plate. Add the wine and enough beef broth to almost cover the meat (don’t fully submerge the beef in liquid). Add the tomato paste and thyme. Bring to a simmer, cover with a tight-fitting lid and place the pot in the oven for 75 to 90 minutes, until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of the butter and the flour and mash with a fork until blended. Add the mixture to the pot. Add the frozen onions and bring to a simmer. Simmer while you cook the mushrooms.
Melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Add the mushrooms and cook for 5 to 6 minutes, until soft. Add the mushrooms to the pot. Season to taste with salt and pepper.
To toast the bread, preheat the oven to 400 degrees.
Brush both sides of the bread slices with olive oil and transfer the slices to a baking sheet. Bake for 5 to 6 minutes, turning once, until golden and crisp. Rub one side of each slice with the cut garlic clove.
Garnish the stew with the parsley. Serve the stew with the bread slices on the side.

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