Melt-in-your-mouth Beef bourguignon
Author: 
Recipe type: Stew, Dinner
Cuisine: French, Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Tip that cow NOW. No matter how you serve it, this Beef Bourguignon is absolutely delicious. It's slow cooked and nearly impossible to get wrong. A long recipe that will leave you with peace of mind.
Ingredients
  • FOR THE STEW...
  • 1 tbsp Olive Oil
  • 2½ lbs Chuck Beef (although i'm tempted to try tenderloin!)
  • 2 large Yellow Onions (sliced)
  • 2 cloves Garlic (minced)
  • 5 large Carrots (chopped)
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • ½ cup Cognac
  • 2 cups Beef Broth
  • ½ cup Tomato Sauce
  • 1 cup, Whole tomatoes
  • 1½ cup Pinot Noir
  • 1 tsp Fresh Thyme
  • FOR THE FINAL STAGES...
  • 2 tbsp Butter
  • 3 tbsp Flour
  • 1½ lbs of Mushrooms, sliced thickly)
  • 1 Large Onion (sliced)
  • ½ cup Parsely (chopped
Instructions
  1. Preheat your oven to 250 degrees F
  2. Assemble your ingredients tray!
  3. Heat 1 tbsp of olive oil in a dutch oven on medium heat. Careful, we don't want the oil to bubble or boil
  4. Rinse your beef, pat try, and season with salt and pepper.
  5. Sear the beef quickly on all sides. No need to cook the beef, just brown it quickly.You may need to do this in batches.
  6. Remove the beef from the dutch oven and set aside.
  7. Add your onions, garlic, and carrots to the dutch oven along with all of the salt and half of the pepper.
  8. Sautee the veggies until the onions are translucent.
  9. Add in the Cognac and, if you dare, light it on fire with a long-reach lighter (please be careful)
  10. Watch the alcohol burn off the Cognac. Smile :)
  11. Add the beef and the juices back into the dutch oven.
  12. Add the tomatoes, the tomato sauce, the beef broth and the wine. The liquid should almost cover all of the beef.
  13. Stir the mixture.
  14. Put the lid on the pot, and put the stew in the oven for 1¼ hours on 250 degrees.
  15. After 1¼ hours, reduce the heat to 225 and cook for another 1¾ hours- 2 hours. Feel free to take the stew out and taste the beef and the carrots along the way. The carrots should be tender and the beef should melt in your mouth, and feel medium-rare in texture and taste (remember we have another 30 minutes on the stove after the oven).
  16. Remove the stew from the oven. If you want to store some in the freezer for later, now is the time to do that. If not...
  17. Put the stew on the stove on very low heat.
  18. Make a roux, by slowly whisking together the 2tbsps of butter with the flour. Add some stew liquid or more butter if you need more liquid.
  19. Add the roux back to the stew to thicken.
  20. Sautee the mushrooms and 1 large onion, sliced thickly, for another 10 minutes.
  21. Add the mushrooms and onions back to the stew and simmer for another 10 minutes.
  22. Garnish with fresh parsley and serve along with some mashed potatos and french bread.
  23. Alternatively, you can simmer the stew for 10 minutes and plate by adding the sauteed mushrooms and onions to the plate and spooning the beef bourguignon on top.
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/01/10/melt-in-your-mouth-beef-bourguignon/