Boeuf Bourguignon

IngredientsPrint recipe

(for 6 people)

• 3 Lbs beef stew meat
• 1 big onion
• 3 carrots
• 10 fresh thyme branches
• 3 bay leaves
• 6 garlic cloves
• 1 bottle of red wine (preferably Cabernet Sauvignon, Côtes Du Rhône, or Bourgogne)
• 3 Tbsp cognac
• A handful fresh parsley
• Grind black pepper to taste
• 3 Tbsp olive oil + a drizzle
• 1 sliced onion
• 3 Tbsp flour
• 1 tsp tomato paste
• 2 bouillon cubes (beef)
• Salt and pepper to taste
• 8 oz baby onions
• 16 oz sliced white mushrooms
• 7.75 oz bacon slices

Instructions

1. Slice the carrots.
2. Slice the onion.
3. Crush the garlic.
4. In a large bowl, throw together the meat, carrots, onion, garlic, thyme, bay leaves, and parsley. Sprinkle with black pepper.
5. Pour wine and cognac. Stir, cover, and reserve in the fridge overnight.

The next day

1. Remove meat from marinade. Wipe meat with paper towels and set aside.
2. Keep marinade and vegetables aside.
3. Heat 3 Tbsp olive oil in a large skillet over high heat. Brown meat and set aside.
4. In a large pot over medium heat, heat a drizzle of olive oil and cook the sliced onion until golden.
5. Add meat.
6. Sprinkle with flour and stir.
7. Add marinade.
8. Add tomato paste.
9. Salt and pepper to taste.
10. Boil over medium-high heat.
11. When boiling, add bouillon cubes and reduce heat to low.
12. Cook for 2 hours and 15 minutes covered with a lid, stirring regularly.
13. Meanwhile, cook bacon in a skillet (bacon should remain soft) and set aside. Wipe excess fat from skillet with paper towels.
14. Add baby onions and sliced mushrooms to the same skillet and sauté until golden. Set aside.
15. After 2 hours and 15 minutes, add baby onions and mushrooms to the pot and cook over low heat uncovered for 30 minutes, stirring regularly.
16. Turn off heat and add bacon.

Serve with fresh noodles, gnocchi, or steamed potatoes.