Beef Bourguignon page

Step by Step method

Step 1.

For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Step 2.

Rub each slice on 1 side with a cut clove of garlic.

Step 3.

Season to taste.

Step 4.

Heat the olive oil in a large Dutch oven.

Step 5.

Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.

Step 6.

Remove the bacon with a slotted spoon to a large plate.

Step 7.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.

Step 8.

In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.

Step 9.

Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Step 10.

Toss the carrots, and onions, 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.

Step 11.

To serve, toast the bread in the toaster or oven.

Step 12.

Add the garlic and cook for 1 more minute.

Step 13.

Put the meat and bacon back into the pot with the juices.

Step 14.

Add the bottle of wine plus enough beef broth to almost cover the meat.

Step 15.

Add the tomato paste and thyme.

Step 16.

Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Step 17.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.

Step 18.

Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.

Step 19.

Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.

Step 20.

Add the Cognac, stand back, and ignite with a match to burn off the alcohol.

Step 21.

Preheat the oven to 250 degrees F.