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Boeuf Bourguignon (Beef Stew with Red Wine, Cognac & Vegetables)Boeuf Bourguignon (Beef Stew with Red Wine, Cognac & Vegetables)
Boeuf Bourguignon (Beef Stew with Red Wine, Cognac & Vegetables)

Boeuf Bourguignon (Beef Stew with Red Wine, Cognac & Vegetables)

This delicious make-ahead beef stew is perfect for entertaining – and even better the second day! Just store it in the fridge, then reheat to a simmer over low heat.
Recipe source: Ina Garten via the Washington Post
Recipe source: Ina Garten via the Washington Post
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Boeuf Bourguignon (Beef Stew with Red Wine, Cognac & Vegetables)
Boeuf Bourguignon (Beef Stew with Red Wine, Cognac & Vegetables)
Prep Time20 Minutes
Servings6
Cook Time90 Minutes
Ingredients
1 tablespoon olive oil
8 ounces bacon, diced
2 ½ pounds beef chuck, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
½ cup cognac or brandy
1 bottle (750 milliliters) dry red wine, such as Burgundy
2-2 ½ cups beef stock
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
½ stick (4 tablespoons) unsalted butter, at room temperature, divided
3 tablespoons flour
1 pound frozen pearl onions
1 pound mushrooms, stems discarded, caps thickly sliced
Rustic artisan bread, toasted or grilled
1 clove garlic, peeled and cut in half
½ cup chopped Italian flat-leaf parsley (optional)
Directions
  1. Heat the oven to 250 F.
  2. Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  4. Toss the carrots, onions, 1 teaspoon of salt, and 1 teaspoon of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.
  5. Add the garlic and cook for 1 more minute.
  6. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
  7. Put the meat and bacon back into the pot with any juices that have accumulated on the plate.
  8. Add the wine plus enough beef broth to almost cover the meat.
  9. Add the tomato paste and thyme.
  10. Bring to a boil, cover the pot with a tight-fitting lid and place in the oven for about 1 ¼ hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.
  11. Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew.
  12. Add the frozen onions.
  13. In a medium pan, sauté the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew.
  14. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
  15. Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
20 minutes
Prep Time
90 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 tablespoon olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
8 ounces bacon, diced
L&B Uncured Apple Smoked Bacon
L&B Uncured Apple Smoked Bacon, 12 Ounce
Deal
$7.99 was $8.99$0.67/oz
2 ½ pounds beef chuck, cut into 1-inch cubes
Premium Choice Beef Chuck Roast
Premium Choice Beef Chuck Roast, 2.9 Pound
$37.67 avg/ea$12.99/lb
Kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
Freshly ground black pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
20% Off L&B Spices & Extracts
$5.51 was $6.89$3.24/oz
1 pound carrots, sliced diagonally into 1-inch chunks
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
2 yellow onions, sliced
Yellow Onions
Yellow Onions, 0.5 Pound
Huge Deal
$0.65 avg/ea was $1.15 avg/ea$1.29/lb
2 teaspoons chopped garlic (2 cloves)
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
½ cup cognac or brandy
Hennessy VS Cognac
Age restricted item
Hennessy VS Cognac, 375 Millilitre
$22.99$0.06/ml
1 bottle (750 milliliters) dry red wine, such as Burgundy
Canvasback Washington Red Mountain Cabernet Sauvignon Wine
Age restricted item
Canvasback Washington Red Mountain Cabernet Sauvignon Wine, 750 Millilitre
$29.99$0.04/ml
2-2 ½ cups beef stock
Swanson Beef Stock
Swanson Beef Stock, 32 Ounce
2/$4 Huge Deal
$2.00 was $3.19$0.06/oz
1 tablespoon tomato paste
Contadina Tomato Paste
Contadina Tomato Paste, 6 Ounce
$1.39$0.23/oz
1 teaspoon fresh thyme leaves
L&B Fresh Thyme
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
½ stick (4 tablespoons) unsalted butter, at room temperature, divided
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
3 tablespoons flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
2/$6 Huge Deal
$3.00 was $5.49$0.60/lb
1 pound frozen pearl onions
Birds Eye White Pearl Onions
Birds Eye White Pearl Onions, 14.4 Ounce
$3.59$0.25/oz
1 pound mushrooms, stems discarded, caps thickly sliced
Giorgio Sliced Baby Bella Mushrooms
Giorgio Sliced Baby Bella Mushrooms, 8 Ounce
$3.49$0.44/oz
Rustic artisan bread, toasted or grilled
L&B Italian Round Artisan Bread
L&B Italian Round Artisan Bread, 21 Ounce
Deal
$5.99 was $6.99$0.29/oz
1 clove garlic, peeled and cut in half
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
½ cup chopped Italian flat-leaf parsley (optional)
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99

Directions

  1. Heat the oven to 250 F.
  2. Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  4. Toss the carrots, onions, 1 teaspoon of salt, and 1 teaspoon of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.
  5. Add the garlic and cook for 1 more minute.
  6. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
  7. Put the meat and bacon back into the pot with any juices that have accumulated on the plate.
  8. Add the wine plus enough beef broth to almost cover the meat.
  9. Add the tomato paste and thyme.
  10. Bring to a boil, cover the pot with a tight-fitting lid and place in the oven for about 1 ¼ hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.
  11. Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew.
  12. Add the frozen onions.
  13. In a medium pan, sauté the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew.
  14. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
  15. Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.