Introduction
Indulge in the rich and comforting flavors of a classic beef stew made with tender chunks of beef, savory bacon, and an array of fresh vegetables. This hearty dish boasts a depth of flavor thanks to a luscious red wine and cognac base, making it perfect for cozy nights or gatherings with family and friends. Let’s dive into the details of crafting this savory masterpiece.
Detailed Ingredients with measures
– 8 slices bacon, cut into ¼-inch slices
– 1 tablespoon canola oil
– 3 pounds boneless beef chuck, fat removed and cut into 1½-inch cubes
– Kosher salt
– Freshly ground black pepper
– 5 carrots, sliced diagonally into 1-inch chunks
– 1 large yellow onion, diced
– 4 cloves garlic, minced (divided)
– 2 tablespoons all-purpose flour
– 1 (750 ml) bottle good red wine (such as Pinot Noir or Cote du Rhone)
– ½ cup cognac
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
– 1 bay leaf
– 4 tablespoons unsalted butter
– 1 pound frozen pearl onions, thawed
– 1 pound fresh cremini mushrooms, stems removed and caps thickly sliced
Prep Time
Approximately 30 minutes
Cook Time, Total Time, Yield
Cook Time: 2-3 hours
Total Time: 3-3.5 hours
Yield: Serves 6-8 people
Gather your ingredients and prepared to embark on a culinary journey that will bring warmth and satisfaction to your table. This beef stew recipe not only fills your belly but also warms the soul with its extraordinary flavors and heartiness. Enjoy every sip and morsel!
Detailed Directions and Instructions
1. Preheat the Oven
Preheat the oven to 325°F.
2. Prepare the Beef
Pat the beef dry with paper towels, season with kosher salt and freshly ground black pepper; set aside.
3. Mix Flour with Seasonings
In a small bowl, combine 2 tablespoons of all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper; set aside.
4. Cook the Bacon
Add the 8 slices of bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate.
5. Sear the Beef
Add 1 tablespoon canola oil to the pot and wait 30 seconds to allow the oil to heat. Add about 1/3 of the seasoned beef cubes to the pot, turning as needed, to sear all sides. Repeat with the remaining beef, searing 1/3 at a time. Transfer the beef to the same plate with the bacon.
6. Sauté the Vegetables
Add the 5 sliced carrots and 1 diced large yellow onion to the Dutch oven. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cook 8-12 minutes or until the vegetables have lightly browned, then add half of the minced garlic (2 cloves) and cook for another 30 seconds.
7. Combine Meat and Vegetables
Add the beef and bacon back to the pot with the vegetables and mix. Sprinkle the reserved flour mixture over the meat/vegetable mixture and cook, stirring often, for 5 minutes.
8. Deglaze the Pot
Slowly add the 750 ml bottle of red wine while deglazing the pan (scraping the flavorful bits). Add the ½ cup cognac and enough beef broth (2 cups) to almost cover the meat.
9. Add Remaining Ingredients
Stir in the 1 tablespoon tomato paste, 1 teaspoon fresh thyme leaves (or ½ teaspoon dried), and 1 bay leaf. Bring back to a simmer, cover the pot with a tight-fitting lid, and place it in the oven.
10. Cook the Beef
Cook the beef for 2-3 hours, stirring occasionally, until the meat is fork-tender.
11. Prepare Onions and Mushrooms
While the beef cooks, heat 2 tablespoons of unsalted butter in a medium saucepan over medium-low heat. Add the thawed 1 pound of pearl onions and season with kosher salt and freshly ground black pepper. Cook until the onions are lightly browned on all sides, about 8-10 minutes. Then, add the remaining 2 tablespoons of unsalted butter, 1 pound of sliced cremini mushrooms, and the remaining minced garlic (2 cloves) to the pan. Cook until golden brown, about 6-8 minutes. Season to taste with additional kosher salt and freshly ground black pepper, if needed. Set aside until the beef is ready.
12. Combine All Ingredients
When the beef is cooked through and tender, transfer the stew from the oven to the stovetop. Remove the lid and set the burner to medium heat. Add the pearl onion and mushroom mixture and bring the stew to a boil.
13. Simmer the Stew
Reduce the temperature to low and let the stew simmer for 15 minutes. Remove it from the heat and let sit for another 15 minutes.
14. Remove the Bay Leaf
Discard the bay leaf.
15. Final Seasoning and Serving
Season the stew to taste and serve over mashed potatoes or egg noodles.
16. Enjoy!
Notes
Storage
Leftover stew can be stored in the refrigerator for up to 3 days. Reheat before serving.
Substitutions
Feel free to substitute other vegetables as desired. Additionally, different cuts of beef can be used, but chuck roast is ideal for stewing.
Serving Suggestions
This dish pairs well with crusty bread or a simple green salad for a complete meal.
Cook techniques
Searing Meat
Searing meat involves cooking it at high temperature to create a browned crust. This technique enhances the flavor through the Maillard reaction and helps lock in juices.
Deglazing
Deglazing is the process of adding liquid to a hot pan to loosen and dissolve the browned bits stuck to the bottom. This adds depth and richness to the sauce or stew.
Simmering
Simmering is cooking food in liquid at a temperature just below boiling. This gentle heat allows flavors to meld and meat to become tender over time.
Blooming Spices
Blooming spices entails briefly cooking spices in fat to release their essential oils and flavors before adding other ingredients. This enhances the overall flavor profile of the dish.
Finishing with Butter
Finishing a dish with butter gives a rich, silky texture and flavor. It is often added at the end of cooking to enrich sauces or dishes.
Resting
Resting meat after cooking allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful final product.
FAQ
What can I substitute for cognac in this recipe?
You can substitute cognac with brandy, bourbon, or even a non-alcoholic option like apple juice or grape juice, although the flavor may differ.
Can I use a different cut of beef?
Yes, you can use other cuts such as chuck roast, brisket, or round, though the cooking time may vary based on tenderness.
What if I don’t have fresh thyme?
If fresh thyme is unavailable, you can use dried thyme. Use half the amount since dried herbs are more concentrated in flavor.
Can I prep this dish ahead of time?
Yes, you can prepare the stew ahead of time. It tastes even better the next day as the flavors continue to develop.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months.
What should I serve with this stew?
This stew pairs well with mashed potatoes, egg noodles, or crusty bread, which complements the rich sauce.
Conclusion
This hearty Beef Bourguignon combines tender beef, smoky bacon, and vibrant vegetables, all enhanced by deep flavors from red wine and cognac. The slow cooking process results in a dish that’s not only satisfying but also perfect for gatherings or special occasions. Serve it over mashed potatoes or egg noodles for a complete meal that will impress your guests.
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