It’s just beef stew, but it’s French Beef Stew! The aroma is intoxicating while it’s cooking, and the flavor is unbelievable. You will find yourself peeking in the oven more than a few times while it’s cooking. A wonderful Sunday evening meal with family or friends.
Tip : This is best made with double smoked side bacon. If not available, then go with thick sliced smoked bacon, but you may have to pour off some of the fat after cooking. Double smoked side bacon tends to be meatier and will not render as much fat. Also, do not use precut stewing beef, instead buy 2 and 1/2 pounds of well marbled chuck roast and cut it into cubes. Pre-packaged stewing beef comes from various cuts of beef and tends to be very lean, which will likely be tough.
Ingredients
- 1 tbsp olive oil
- 8 oz double smoked bacon cut into lardons
- 2 1/2 lb chuck beef cut into 1 inch cubes
- kosher salt and freshly ground black pepper
- 3 medium carrots peeled and cut into 1/2 inch slices
- 1 large Spanish onion sliced
- 2 cloves grated garlic
- 1/2 cup cognac (optional)
- 2 cups good red wine Cote du Rhone or Pinot Noire
- 1 can beef consommé (Campbell's)
- 2 tbsp tomato paste
- 4-5 sprigs fresh thyme or 2 teaspoons dry
- 2 tbsp soft unsalted butter
- 2 tbsp all-purpose flour
- 1 lb button mushrooms
- 1 lb pearl onions frozen, or fresh and peeled
- country bread or sourdough rubbed with a half of garlic clove
- chopped parsley for garnish
Instructions
- Gather all ingredients before starting the recipe.
- Pre-heat oven to 300℉
- Peel and chop 3 medium carrots and 1 large Spanish onion and quarter 1 lb button mushrooms if they are medium or large.
- Heat a large deep sided skillet with a tight-fitting lid on medium high heat, add 1 tbsp olive oil and 8 oz double smoked bacon, cut into lardons, and cook until the bacon begins to brown, 4-5 minutes, then remove bacon from pan and set aside.
- Dry 2 1/2 lb chuck beef cut into cubes with paper towel and add cubes to the pan in a single layer. Season beef with kosher salt and freshly ground black pepper and sear until each side is browned, 4-5 minutes per side.
- Remove seared cubes of beef and set aside and add 1 large Spanish onion sliced and 3 medium carrots, sliced, scraping up any brown bits and cook stirring occasionally for 10 to 15 minutes. Season with kosher salt and freshly ground black pepper.
- When onions have started to turn golden add 2 cloves grated garlic and 4-5 sprigs fresh thyme or 2 teaspoons dry mix to combine, cooking for 1 more minute.
- Add 2 tbsp tomato paste and stir to combine then deglaze with 1/2 cup cognac (optional) and reduce by half. Add 2 cups good red wine and 1 can beef consommé (Campbell's) stir to combine. Note that the liquids should not cover the beef.
- Cover with a tight-fitting lid and place in a pre-heated 300℉ oven on a cookie sheet and bake for 1 1/2 to 2 hours. Check the mixture periodically, if the mixture looks a little dry, add a bit more wine or beef stock.
- After the beef has become tender, add the 1 lb pearl onions to the mixture, leaving the pan in the oven for another 10 minutes uncovered.
- In the meantime, sauté 1 lb button mushrooms in a bit of butter over medium high heat and when the mushrooms begin to brown, remove beef from oven and finish cooking on the stove top over medium heat. Add the mushrooms to the beef and stir to combine.
- Mix 2 tbsp soft unsalted butter with 2 tbsp all-purpose flour and mix into the beef mixture, stirring well to combine. Cook for a few minutes until the sauce thickens.
Final Steps
- Cut large 1 inch thick slices of country or sourdough bread and toast under the broiler. When nicely toasted, rub with a half of a clove of garlic and set in the center of a plate. Ladle the Beef Bourguignon over the slice of bread, sprinkle with chopped parsley and serve.
