My Boeuf Bourguignon! First time on the web! From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook.
Bourguignon de Paris
(Beef with wine)
Makes 6 servings
8 ounces bacon, cut crosswise into 1/4-inch strips or lardons
3 carrots, cut in 1/2-inch slices
3 large cloves garlic, minced
1 yellow onion, diced
2 tablespoons tomato paste
1 tablespoon sugar
1/4 cup Cognac
1/2 cup flour
1 1/2 teaspoons salt, divided
1 1/2 teaspoons coarsely ground fresh pepper, divided
2 tablespoons olive oil
2 pounds chuck steak in 1-inch cubes
1 1/2 cups good red wine
1 1/2 cups beef broth
2 bay leaves
2 tablespoons fresh thyme leaves
2 tablespoons butter
8 ounces sliced white mushrooms
14 ounces frozen pearl onions
In a large Dutch oven or heavy pot combine the bacon, carrots, garlic, onion, tomato paste, sugar, and Cognac. Stir, cooking over medium heat till bacon is translucent and vegetables have softened, about 10 minutes. Transfer contents of pot to large bowl. Leave brown bits on bottom of pot to add flavor later.
In medium bowl stir together flour and 1 teaspoon each salt and pepper. Dredge meat in flour coating all completely. Add olive oil to Dutch oven over medium-high heat. Brown meat, in batches to avoid crowding, 15 minutes.
Reduce heat to medium and return bacon-vegetable mixture to pot with meat. Stir in wine, broth, bay leaves, thyme. Simmer, covered, over medium-low heat for one hour. Mixture likes to stick, stir frequently.
While meat cooks, in medium skillet, melt butter over medium-high heat. Add mushrooms and remaining 1/2 teaspoon each salt and pepper. Sauté till lightly browned, 6 to 8 minutes. Add mushrooms and pearl onions to pot and simmer, covered, for another hour. Make sure to stir, stir, stir. Serve over noodles with salad and crusty baguette.
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