Bacon Boeuf Burgundy Bourguignon
Submitted by StarDivaCathy
Beef bourguignon braises floured chuck in a full bottle of Burgundy with bacon, cognac and herbs until the meat falls apart. Finished the classic way with browned pearl onions and sauteed mushrooms.
YIELD
20 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsThere’s a reason beef bourguignon never goes out of style. It’s the gold standard of red wine braises, and this version doesn’t cut corners.
You start by dredging the chuck in flour and browning it hard, which builds the deep crust that flavors the whole pot. Then comes the dramatic part: warmed cognac poured over the beef and lit, burning off the harsh alcohol and leaving a mellow, toasty depth. Diced bacon renders down with garlic, carrots, leeks and onions for a smoky backbone before everything braises low and slow in a whole bottle of Burgundy.
A beurre manie, just butter and flour kneaded together, gets whisked in bit by bit to thicken the sauce until it’s glossy and clinging. The finishing touches matter: separately browned pearl onions and mushrooms sauteed with a squeeze of lemon, folded in at the end. Serve it over egg noodles or mashed potatoes to catch the sauce.
Pro Tips
- Brown the floured beef in batches without crowding; steam from a packed pan stops it from forming that crucial crust.
- Warm the cognac before lighting it and stand back; the flame burns off raw alcohol and leaves the flavor.
- Whisk the beurre manie in a little at a time and let it cook, so the sauce thickens evenly without lumps.
- Cook the onions and mushrooms separately and add them late, so they keep their shape instead of vanishing into the braise.
Variations
- Use a Pinot Noir if you can’t find true Burgundy; same grape, and it braises beautifully.
- Add a tablespoon of tomato paste with the vegetables for extra body and color.
- Make it a day ahead; like most braises, it tastes even better reheated.
Ingredients
Directions
Roll the beef cubes in flour and brown them on all sides in a olive oil.
Sprinkle the meat with salt and pepper, pour the cognac over it.
When the flame dies, transfer the meat to a three-quart casserole.
Preheat oven to moderate.
To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley.
Cook, stirring, until the bacon is crisp and the vegetables are lightly browned.
Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat.
Cover and bake 1½ hours.
Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit.
Return the casserole to the oven and continue cooking 2 to 3 hours longer.
Brown the small onions in 2 tablespoons butter.
Add a little water, cover and cook until the onions are almost tender.
Sauté the mushrooms.
Sprinkle with lemon juice and turn to brown the other side.
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