BURGUNDY BEEF STEW - BOEUF BOURGUIGNON

The last few nights, it has been cold, I wanted to make something warm and special for dinner for my husband and me. I got out my old recipe for Boeuf Bourguignon and it was simply delicious. The meat was "melt-in-your-mouth" tender. The only time-consuming part was browning the meat. 

 

6 slices bacon, chopped

3 T avocado oil, divided

1 3½ to 4 lb chuck roast, trimmed and cut into 2-inch cubes

Sea salt and freshly ground black pepper

6 carrots, cut diagonally into 2-inch pieces
1 medium yellow onion, diced

3 cloves garlic, minced
½ cup Cognac or brandy, optional

2 cups Burgundy, Merlot, or Pinot Noir

2 cups beef stock
2 T tomato paste

1 t dry thyme

2 bay leaves

4 T unsalted butter, softened
3 T all-purpose flour
8 oz small button mushrooms, wiped clean and trimmed
½ (14 oz) package frozen pearl onions

Chopped parsley, for garnish

Preheat oven to 300 degrees F.

Cook bacon over medium heat in a large Dutch oven until crisp.

Remove with a slotted spoon to a large bowl and set aside.
Pour off most of the bacon grease and discard.

Pat the beef dry and season with salt and pepper.

Turn the heat to medium-high and add one tablespoon of the oil and one-third of the meat. 
Brown on all sides, then remove with a slotted spoon to the large bowl with the bacon. 
Repeat two more times with the rest of the oil and meat.

Add the carrots to the pot and cook for 2 minutes.
Add the diced onion and cook another 2 minutes.

Add the garlic and cook another minute. 
Deglaze the pan with the Cognac or brandy and then add the wine and cook on high heat for 1 minute.
Add the beef broth, tomato paste, thyme, and bay leaves.

Return the beef and bacon to the pan, cover with a lid and place in the oven for 3 hours.

Lightly brown the mushrooms and in a skillet with a little butter and set aside.

After 3 hours, place pan on top of the stove and combine the softened butter with the flour in a small bowl.

Stir the flour-butter mixture into the stew and add the browned mushrooms and pearl onions.
Bring stew to a boil on top of the stove, then lower the heat and slowly simmer for 30 minutes.

Remove bay leaves and ladle onto plates or shallow bowls with a side of grits, mashed potatoes, or wide egg noodles.

Garnish with chopped parsley.

Serve with a green vegetable or salad.

Serves 6