She Strengthens

Savor the Flavors of France: A Rich Beef Bourguignon Recipe

A Hearty Stew for Special Occasions

Imagine a dish that warms the heart and soul, a culinary masterpiece that combines tender beef, flavorful herbs, and rich, full-bodied wine. This Beef Bourguignon recipe, inspired by French cuisine, is a true delight that will impress your family and friends.

The Perfect Blend of Flavors

This recipe starts with a foundation of crispy bacon, which is then used to brown chunks of beef in a flavorful mixture of herbs and spices. The pot is deglazed with Cognac, adding a depth of flavor that’s hard to resist. Red wine, beef broth, and a touch of sugar complete the sauce, which simmers for hours to create a rich, velvety texture.

A Feast for the Senses

As the stew cooks, the aromas of thyme, bay leaves, and rosemary fill the air, teasing the senses and building anticipation. Finally, the dish is complete, with tender beef, sautéed mushrooms, and pearl onions swimming in a sea of flavorful sauce. Serve over mashed potatoes, celery root purée, or buttered egg noodles to soak up every last drop.

Special Equipment Needed

Before you begin, make sure you have cheesecloth and butcher’s twine on hand to create the herb bundle that adds so much flavor to the dish.

Easy to Prepare, Impressive to Serve

This recipe may seem complex, but it’s actually quite easy to prepare. With a few simple steps, you’ll be on your way to creating a culinary masterpiece that’s sure to impress.

Ingredients

• 8 thyme sprigs
• 2 bay leaves
• 1 (5-inch) rosemary sprig
• 6 ounces thick-cut bacon, cut crosswise into 1/4-inch pieces
• 1/2 cup all-purpose flour
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 (4-pound) boneless chuck roast
• Vegetable oil, as needed
• 1/4 cup Cognac or brandy
• 2 tablespoons tomato paste
• 1 (750-milliliter) bottle dry red wine, such as Burgundy
• 2 cups low-sodium beef broth or stock
• 1 teaspoon granulated sugar
• 1 pound white button mushrooms (1 to 1 1/2 inches wide)
• 1 (14-ounce) bag frozen pearl onions, thawed
• 4 medium garlic cloves, finely chopped
• 2 tablespoons unsalted butter (1/4 stick)
• 2 tablespoons finely chopped fresh Italian parsley leaves

Instructions

1. Prepare the Herb Bundle
   Place the thyme, bay leaves, and rosemary in a small piece of cheesecloth and tie it tightly with butcher’s twine; set aside.

2. Cook the Bacon
   Place the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 15 minutes.

3. Prepare the Beef
   Trim the roast of excess fat and sinew and cut it into 1-1/2-inch cubes. Place the meat in the flour mixture and toss to evenly coat; set aside.

4. Brown the Beef
   Shake off the excess flour from about a third of the beef and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large plate or bowl. Repeat with the remaining meat in 2 more batches, adding oil as needed if the pot seems dry; set the browned meat and the bowl with the excess flour mixture aside.

5. Add the Cognac and Deglaze
   Add the Cognac or brandy to the pot, scrape up any browned bits from the bottom, and cook until the liquor has evaporated, about 1 minute.

6. Simmer the Stew
   Return the meat and any accumulated juices in the bowl to the pot. Add the tomato paste and excess flour mixture from the bowl and stir until the meat is evenly coated. Increase the heat to high and add the wine, broth or stock, herb bundle, and sugar. Stir to combine and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, for 1 hour.

7. Add the Mushrooms and Onions
   Meanwhile, clean the mushrooms and trim the stems; set aside. Add the mushrooms, onions, and garlic and stir to combine. Simmer uncovered, stirring occasionally, until the meat is knife-tender, about 1 hour more.

8. Finish and Serve
   Remove and discard the herb bundle. Add the butter and stir until melted. Taste and season with salt and pepper as needed. Sprinkle with the parsley and reserved bacon and serve.