-
Preparation time
15 minutes -
Cooking time
3 hours 30 minutes -
Serve
6-8
Author's Note
During the winter I make Beef Bourguignon at least once a month. It's rich, soul-satisfying and sure to please many. There are a few important details to keep in mind when making soup: Make sure the meat is browned in advance, use a good-quality red wine that you'll enjoy drinking, and, if possible, make it a day in advance to let the meat marinate. taste develops. Over time, I've also discovered that adding tomato paste and a little brown sugar to the stock adds depth and sweetness that complements the final taste. —Taste of Food
Test Kitchen Notes
This starter of beef bourguignon looks like any recipe for a French classic: brown beef, deglaze, braise. But then you cook the carrots, onions and mushrooms separately, then bring everything to a boil. Unlike soft, mushy, cloudy soups, the components of this bourguignon remain intact—so you know what you're eating, but it still tastes cohesive. We'll be making big batches of this all winter long. Note, you do not need a dutch oven for this recipe. If you want this dish to cook faster or prefer a “set it and forget it” approach, you can easily make this recipe in a pressure cooker, slow cooker, or multifunction stove. (Just adjust the cooking time according to the guidelines that came with your device.)
This recipe is featured in the story, 14 Cozy Tomato Stews to Warm Up Your Stove Now Through March, sponsored by Glen Muir. —The Editors
Watch This Recipe
Beef Bourguignon
Ingredients
3 pound
beef, cut into 2 inch pieces-
Salt
-
Freshly ground black pepper
5 tablespoon
olive oil
1/2 cup
cognac
4
big carrot
1
large yellow onion, chopped
4
large garlic cloves, crushed
1
750ml. a bottle of full-bodied red wine
1 cup
beef stock
1
(6 ounce) can of tomato paste
2 teaspoon
dried thyme
10 ounce
onions, peeled
1/2 pound
white mushrooms, halved (quartered if large)
1 tablespoon
Brown sugar
Directions
- Preheat oven to 325°F. Dry the meat. Season everything with salt and pepper.
- Heat 2 tablespoons olive oil in a large Dutch-oven, ovenproof pot or slow cooker with a lid over medium-high heat. Working in batches, add beef to skillet in a single layer. Brown on all sides. Transfer the beef to a bowl.
- Add the cognac to the pan and deglaze the pan over medium-high heat, scraping up a little. Let it reduce by half. Pour cognac over beef.
- Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in the same skillet. Add chopped carrots, shallots and garlic. Saute for 3 minutes over medium heat. Top the beef with cognac, wine, stock, tomato paste and thyme. (The beef should be submerged in the wine and stock. If not, add more wine or stock to cover.)
- Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in the oven. Roast until meat is very tender, 2 1/2 -3 hours.
- About 30 minutes before beef is cooked, cut remaining carrots into 1/2″ slices. Steam or boil carrots until tender; drain.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute the onions and mushrooms until golden brown.
- Remove beef from oven. Strain the cooking liquid into a saucepan. Separate the beef from the cooked vegetables and discard the vegetables. Boil the liquid until reduced by half and thickened to a sauce-like consistency, removing any fat from the surface. Add sugar. Season to taste with salt and pepper.
- Add beef, carrots, onions and mushrooms to the stock. Simmer 15 minutes to heat through. Serve in warm bowls.
- Beef Bourguignon can be prepared up to two days in advance. Cover and refrigerate. Before reheating, remove any solid fat from the surface. Reheat over medium-low heat on the stovetop or in a 325 F oven.
