As so often happens, the Beef Bourguignon recipe got a name change when it came to America. The classic French dish is Boeuf Bourguignon, Beef Burgundy, so it strikes me as kind of funny that we kept the "bourguignon" and only translated the "boeuf."
However you say it, beef baked in red wine and cognac with mushrooms and
baby onions until it is melt-in-your-mouth tender is delicious, globally.
Between the marinating, prep and baking, this recipe takes several hours. But most of that is wait-time so this dish is actually easy on the host because there is no last minute preparation.
6 ounces salt pork, (chunk bacon) chopped
1/4 cup cognac
1/4 teaspoon ground pepper
3 tablespoons chopped fresh parsley
2 cloves garlic, minced
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
3 pounds stewing beef, cut into 2-inch pieces
1/4 pound butter, divided (1 stick)
2 tablespoons olive oil
2 large onions, chopped
2 1/2 cups Burgundy or other full-bodied red wine
1/2 teaspoon each dried thyme and marjoram
2-3 cups beef stock
24 small stewing onions, peeled and trimmed
1 pound fresh mushrooms, quartered if very large
1 large carrot, sliced, optional
Stir the salt pork, cognac, pepper, parsley and garlic together and let it marinate for about 2 hours in the refrigerator.
Mix the flour, salt and pepper and dredge the beef pieces in the seasoned flour. Thoroughly heat the olive oil and 2 tablespoons of the butter in a large pot. Brown the meat on all sides, in batches. Add the chopped onions to the pot and brown. Transfer to a 3-quart casserole dish.
Strain the salt pork from the marinade, reserving the liquid. Using 2 tablespoons of the butter, brown the bacon in the same pot as the meat. Pour in the reserved marinade and deglaze the pan. Pour the marinade over the beef along with the bacon.
Now mix the wine with the thyme and marjoram and pour it over the meat. Add enough beef stock to just cover the beef. Put the lid on the casserole and bake at 375˚ degrees for 1 1/2 hours.
Meantime, with the remaining butter, sauté the onions, mushrooms and carrot, starting with the onions. When lightly browned and slightly tender, add the vegetables to the casserole dish. Bake another 1 1/2 hours or until the meat is fork-tender.
Note: If the sauce becomes too thick, add a little wine or beef stock. Too thin, separate the sauce and reduce it, stirring, over high-ish heat; pour the sauce over the meat and veggies.
Beef Bourguignon is excellent alone or accompanied by potatoes, rice, noodles and/or French bread. Serves 8.
If dinner is served at 7 pm, and you have familiarized yourself with the Beef Bourguignon recipe, you can start...