This Beef Bourguignon recipe is another of Ina’s fabulous interpretations of a French classic. This hearty, savory pot-of-deliciousness is perfection at the end of a chilly October day. Pick up a few bottles of bold, juicy reds, throw some logs on the fire and in a little under 2 hours you and five of your nearest and dearest are in store for a little slice of heaven.
What You’ll Need
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
How To Make It
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
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.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more 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 the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
What to Drink
This recipe suggests cooking with a red Burgundy (pinot noir), which makes sense as the translation of Bourguignon is Burgundian, so of course the natural choice would be a red burgundy. However, since we are basically talking about beef stew, one can expand the list to include Cabernet Sauvignon, Syrah and Merlot, or any other red wine than has sufficient tannins to counter the rich and tender stewed beef. Our picks below are all rich and robust enough to stand up to carry the weight of this dish.
Our Top Picks
Domaine Cornu-Camus Savigny-lès-Beaune 2014 – $25.99
Chateau Petit Pierre Bordeaux 2016 – $13.95
Château Vincens 2014 L’Instant Malbec (Cahors) – $16.95
Qupé Syrah 2015 – $20.95
Did you make Ina’s Beef Bourguignon? What wine did you pair with it? For more delicious recipes, check out our blog. You can ask us any questions here (on our blog,) on Facebook or in the store. We are excited to hear from you!
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– Lisa Schock, Staff Writer