Boeuf Bourguignon (Beef Burgundy)

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Alana Friedrich

3 lbs boneless beef chuck

½ lb bacon, chopped

1 onion, chopped

2 carrots, chopped

3 tbsp. flour

3 cups red wine

¼ cup cognac or other brandy

1½+ cups beef stock or broth

1 tbsp. tomato paste

1 tsp. salt, divided

1 tbsp. butter

¾ lb mushrooms, quartered

½ tsp. ground black pepper

subheading: Boquet Garni (in cheese cloth):

12 parsley stems

6 sprigs fresh thyme or 1 tsp. dried thyme

1 bay leaf

3 tbsp. chopped fresh parsley - optional

Cut the beef chuck into 2-inch or smaller cubes, set aside.

In a large pot, cook the bacon until crisp. Remove. Pour off and reserve all but 1 tbsp. of the bacon fat.

Raise the heat to med-high. Add about a third of the meat. Brown well on all sides (about 8 minutes), and remove. Brown remaining meat in 2 more batches adding more fat if needed. Remove meat from pan.

Reduce heat to medium. Add chopped onion & carrots and cook until browned.

Add the flour and cook, stirring, 2 minutes.

Add cognac & wine. Simmer 2 minutes, scraping bottom of pot to dislodge any brown bits.

Add the stock, tomato paste, ¾ tsp. salt, bouquet garni & meat with any accumulated juice.

Bring to a simmer over med-high. Reduce heat and cook at barely a simmer, covered, until meat is tender, about 2 hours.

Meanwhile, in large saucepan, heat 2 tbsp. reserved bacon fat with 1 tbsp. butter. Add mushrooms and ¼ tsp. salt. Cook, stirring, until the mushrooms brown, about 8 minutes.

If sauce is thin, remove meat and boil to reduce. Discard bouquet garni. Return meat to pot.

Add the bacon, mushrooms & pepper. Bring to a simmer and cook 10 minutes.

Serve over egg noodles. Fresh parsley can be served on top if desired.

4 chopped shallots can be added with and in addition to the chopped onions if desired.

Combine ½ lb sm. white onions or frozen pearl onions with 1 tsp. sugar, ¼ tsp. salt & just enough water to cover. Bring to a boil, reduce heat, simmer until onions are tender and water evaporates. Continue cooking, stirring, until onions are brown. Add to recipe with step 10.

Recipe from Christine Friedrich

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