Beef Bourguignon I

A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this version of a traditional French dish. Hearty but elegant enough for a dinner party.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 458 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons brandy
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 2 onions, thinly sliced
• 2 onions, chopped
• 1 bay leaf
• 1 pound fresh mushrooms, sliced
• 1 tablespoon tomato paste
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 pounds cubed beef chuck roast
• 4 tablespoons olive oil, divided
• 1 clove garlic, crushed
• 1 sprig fresh parsley
• 1 (10.5 ounce) can beef broth
• 10 whole black peppercorns
• 3 cups Burgundy wine
• ¼ pound bacon, cubed

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.

Step 3

For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

Step 4

In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.

Step 5

Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.

Step 6

Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.

Step 7

Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.

Step 8

About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.