Name: Boeuf Bourguignon
Total time: 25 min
Yield: 6 people
Ingredients: 1 tbsp vegetable oil; 4 oz slab bacon (, cut into ¼-inch lardons); 3 lbs boneless beef chuck (, cut into 2-inch pieces); Kosher salt and freshly ground black pepper (, to taste); 2 yellow onions, ( finely chopped); 4 garlic cloves (, finely chopped); 1/4 cup all-purpose flour; 1/4 cup cognac; 3 cups dry red wine; 2 cups beef stock; 4 parsley stems; 4 thyme sprigs; 2 bay leaves; 1 4-inch celery stalk; 2 tbsps butter; 1 lb de-stemmed and quartered cremini mushrooms; 1 lb pearl onions (, peeled); 2 carrots (, diced into ½-inch pieces); Freshly chopped parsley (, for garnish); Bordeaux

Boeuf Bourguignon

Servings	Prep Time
6people	25minutes

Cook Time

2 hours 35 minutes

Servings	Prep Time
6people	25minutes

Cook Time

2 hours 35 minutes

Ingredients

1tbsp vegetable oil
4oz slab bacon, cut into ¼-inch lardons
3lbs boneless beef chuck, cut into 2-inch pieces
Kosher salt and freshly ground black pepper, to taste
2 yellow onions, finely chopped
4 garlic cloves, finely chopped
1/4cup all-purpose flour
1/4cup cognac
3cups dry red wine
2cups beef stock
4 parsley stems
4 thyme sprigs
2 bay leaves
14-inch celery stalk
2tbsps butter
1lb de-stemmed and quartered cremini mushrooms
1lb pearl onions, peeled
2 carrots, diced into ½-inch pieces
Freshly chopped parsley, for garnish

Wine Pairing

Bordeaux

Instructions

HEAT the vegetable oil over medium-high heat in a large Dutch oven. Add the bacon lardons and cook until golden brown, 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper, then add it to the pot. Cook, turning as needed, until golden brown, 16 to 18 minutes. Transfer the beef to the plate with the bacon.
ADD the onions and garlic to the pot and cook until soft and caramelized, 5 minutes. Sprinkle in the flour and cook for another 2 minutes. Add the cognac and stir, scraping up any fond that has developed on the bottom of the pot. Slowly pour in the wine and the beef stock, stirring until incorporated.
TIE together the parsley stems, thyme, bay leaves and celery using butcher's twine, then add the bundle to the pot, along with the reserved beef and bacon. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender and the sauce is thickened, 2 hours.
HEAT the butter over medium-high heat in a large skillet. Add the mushrooms, onions and carrots, and cook until golden brown, 10 to 12 minutes. Stir into the braising beef for the last 30 minutes of cooking.
SEASON with salt and pepper, then divide between bowls. Garnish with parsley and serve.