Rustic Beef Bourguignon

A classic French dish of tender beef simmered in a rich red wine sauce with vegetables.

Ingredients

1	sprig fresh rosemary
6	fresh thyme
3	fresh chives
2	tablespoons canola oil
4	lbs beef roast (rump, chuck, or round)
¼	cup flour
¼	cup cognac
750	ml dry red wine (1 bottle)
2	cups beef stock
2	tablespoons tomato paste
1	pinch sugar
1	large onion
4	garlic cloves, minced
1	lb mushroom, sliced
3	carrots, halved lengthwise and sliced
	salt & pepper, to taste

Instructions

• 1. Create a bouquet garni by tying together the fresh rosemary, thyme, and chives. Set aside for later use.
  2. Trim the fat off the beef roast and cut it into 1 1/2 to 2 inch cubes. Season generously with salt and pepper.
  3. Heat canola oil in a large dutch oven over high heat. Carefully add the seasoned beef cubes and brown them on all sides.
  4. Once the meat is well browned and the pan is free of liquid, add flour and coat the meat evenly.
  5. Slowly pour in cognac while stirring constantly and deglazing the pan.
  6. Gradually add the dry red wine, stirring continuously and scraping off the browned bits. Include beef stock, tomato paste, and the prepared bouquet garni. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes, stirring occasionally until the sauce thickens. Cover and simmer over low heat for one hour.
  7. Cut the onion into large pieces (about 1 to 1 1/2 inches square). Add a pinch of sugar, onion, mushrooms, garlic, and carrots to the pot. Stir well, cover, and simmer over medium-low heat for 30 minutes or until the vegetables and meat are tender.
  8. Remove the bouquet garni and season with salt and pepper to taste.
  9. Serve and enjoy the delicious Rustic Beef Bourguignon!

Jul 22, 2024