Beef Bourguignon

I have been serving this dish at dinner parties for years because it’s elegant, delicious, and can be made in advance. The typical choice for Christmas Day is beef, and this will wow your crowd!

Serves 10-12

4 lb of beef chuck, cut into 1 inch cubes (butcher can help!)
Kosher salt
16 oz bacon, 1/4 inch slices
1 lb carrots, peeled, 1” slices
2 yellow onions, sliced
3 cloves of garlic, minced
1/2 cup cognac
1 bottle of dry red wine
2 1/2 cups beef broth
2 Tablespoons tomato paste
4 thyme sprigs
6 Tablespoons butter
4 Tablespoons flour
1 lb frozen pearl onions
1.5 lbs Bella mushrooms, cleaned and thickly sliced
2 Tablespoons red wine vinegar
Chopped parsley

Remove beef from refrigerator, pat dry with paper towel and heavily salt. Allow beef to come to room temperature (for about an hour). I like to do this while I prep my other ingredients.

Preheat oven to 250°

Place bacon in a large Dutch oven and turn heat to medium-high. Cook for about ten minutes until fat has rendered. Remove bacon from pot.

In single-layer batches, sear beef in rendered fat, about 4 minutes a side till a nice crust forms. Remove beef to a plate and continue until all beef is browned.

Over medium heat sauté carrots, onion, 1 tablespoon of salt and 2 teaspoons of pepper in the rendered fat for 10 minutes, stirring occasionally. Add the garlic and cook an additional minute. Add the cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with any juices from the plate. Add tomato paste, and stir to combine, let it meld into the sauce for minute or two. Add wine and beef broth, and thyme. Bring to a boil and cover with a tight-fitting lid. Place in the oven and cook for 3 hours. Remove to stovetop.

Over medium heat, sauté the mushrooms in the 2 remaining Tablespoons of butter until browned, about 10 minutes.

Combine 4 tbl of the butter and flour and stir into stew. Add frozen onions and mushrooms. Bring to a boil, then turn down to a simmer and let it cook uncovered until desired thickness. (I like a thicker sauce and cook it for about an hour). Add the red wine vinegar and taste to season, adding additional salt as needed.

Serve over toasted bread or mashed potatoes and sprinkle with parsley!