Preheat oven to 250. heat olive oil in large dutch oven. add bacon and
cook over medium heat for 8-10 mins, stirring
occasionally, until bacon is lightly browned. remove
the bacon with a slotted spoon to a large plate
dry the beef cubes with paper towels and sprinkle
with salt and pepper. in batches in single layers,
sear the beef in the hot oil for 3-5 mins, turning
to brown on all sides. remove the seared cubes to
the plate with the bacon and continue searing
until all beef is browned. set aside
toss the carrots, onions, 1 tablespoon of salt,
and 2 teaspoons of pepper into the fat in the pan
and cook over med heat for 10-12 mins, stirring
occasionally, until the onions are lightly
browned. add garlic and cook 1 more min. add
cognac, STAND BACK, and ignite with a match to
burn off alcohol. put meat back in pot with any
juices that have accumulated on the plate. add the
wine plus the enough beef broth to almost cover
the meat. add the tomato paste and thyme. bring to
a boil, cover the pot with a tight fitting lid,
and place in the oven for about 1 1/4 hours or
until the meat and vegetables are tender when
pierced with a fork. remove from the oven and
place on top of the stove.
combine 2 tablespoons of the butter and the flour
with the fork and stir into the stew. add the
frozen onions. in a med pan, sauté the mushrooms
in the remaining 2 tablespoons of butter over med
heat for 10 mins or until lightly browned, and
then add to the stew. bring the stew to a boil,
then lower the heat and simmer uncovered for 15
minutes. season to taste.
Serving
Suggestions
rub slices of toasted baguette on one side with garlic. serve over bread
Originally Submitted
6/5/2010
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