Tyler Florence's Beef Bourguignon
Recipe courtesy Tyler Florence.
Ingredients
- Olive oil, extra-virgin
- 4 slice Bacon, cut into 3-inch strips
- 4 lb Beef chuck, or round, cut into 2-inch cubes
- Kosher salt
- Black pepper, freshly ground
- 1 tbsp Tomato paste
- 3 tbsp Flour, all-purpose
- 1 cup Cognac
- 1 bottle Red wine, dry, such as Burgundy
- 5 cup Beef broth, low-sodium
- 2 sprig Rosemary, fresh, for the bouquet garni
- 8 sprig Thyme, fresh, for the bouquet garni
- 2 Bay leaf, for the bouquet garni
- 3 clove Garlic, chopped
- 1 lb Mushroom, white, stems trimmed
- 3 cup Pearl onion, blanched and peeled
- 1 pinch Sugar
- Parsley, fresh flat-leaf, chopped, for garnish
Directions
- Put a large Dutch oven over medium heat and drizzle in a little oil. Add the bacon and cook until crisp. Remove to a paper towel; crumble when cool and set aside for the garnish.
- Season the beef generously with salt and pepper. Fry the cubes in the bacon fat in batches until evenly browned on all sides, about 8 to 10 minutes. Remove to a plate.
- Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and scrape up the browned bits. Turn the heat back on and carefully light the Cognac with a long kitchen match, standing back as the flame dies down.
- Whisk in the red wine and beef broth. Tie the rosemary, thyme and bay leaves together with kitchen twine (or in cheesecloth) and add with the beef. Bring to a simmer and cook until the liquid starts to thicken to a sauce, about 15 minutes. Cover, reduce the heat to low, and simmer for 1 hour.
- In a small skillet over medium-low heat, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about 4 to 5 minutes. Add the pearl onions and cook until heated through.
- Uncover the pot and add the mushroom mixture and the pinch of sugar to balance the acid from the wine. Season with salt and pepper. Simmer 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Serve showered with parsley and the crumbled bacon.