Boeuf Bourgignon

Name: Boeuf Bourgignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Cuisine: French
Ingredients: 1 lb White Button Mushrooms (1 pound button mushrooms, quartered); 2 tbsp Butter (2 tbsp butter); 2 pieces Baby Back Ribs (2 strips of un-smoked bacon, chopped); 1 tbsp Cooking Oil (1 tbsp olive oil or vegetable oil); 3 lb Beef Chuck Roast (3 pounds well-trimmed boneless beef chuck, cut into 2″ cubes); 1 piece Yellow Onion (1 medium yellow onion, finely chopped); 2 pieces Shallots (2 medium shallots, finely chopped); 2 pieces Carrot (2 medium carrots, sliced); 0 pieces Black Peppercorns (Salt and freshly ground black pepper, to taste); 1 tbsp All-Purpose Flour (1 tbsp flour (see head note)); 1 cup Cognac (1 cup cognac, (see head note)); 3 cup Beef Broth (3 cups beef stock (see head note)); 2 tbsp Cocoa Powder (2 tbsp unsweetened cocoa powder); 2 pieces Garlic (2 garlic cloves, minced); 2 tsp Thyme (2 teaspoons fresh thyme); ¼ cup Flat-Leaf Parsley (1/4 cup fresh flat-leaf parsley leaves, roughly chopped); 1 tbsp Tomato Paste (1 tbsp tomato paste); 1 piece Bay Leaves (1 bay leaf)

210 minFrench

Servings4

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Ingredients

For 4 servings

White Button Mushrooms1 lb · 1 pound button mushrooms, quartered
Butter2 tbsp · 2 tbsp butter
Baby Back Ribs2 pieces · 2 strips of un-smoked bacon, chopped
Cooking Oil1 tbsp · 1 tbsp olive oil or vegetable oil
Beef Chuck Roast3 lb · 3 pounds well-trimmed boneless beef chuck, cut into 2″ cubes
Yellow Onion1 piece · 1 medium yellow onion, finely chopped
Shallots2 pieces · 2 medium shallots, finely chopped
Carrot2 pieces · 2 medium carrots, sliced
Black Peppercorns0 pieces · Salt and freshly ground black pepper, to taste
All-Purpose Flour1 tbsp · 1 tbsp flour (see head note)
Cognac1 cup · 1 cup cognac, (see head note)
Beef Broth3 cup · 3 cups beef stock (see head note)
Cocoa Powder2 tbsp · 2 tbsp unsweetened cocoa powder
Garlic2 pieces · 2 garlic cloves, minced
Thyme2 tsp · 2 teaspoons fresh thyme
Flat-Leaf Parsley¼ cup · 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
Tomato Paste1 tbsp · 1 tbsp tomato paste
Bay Leaves1 piece · 1 bay leaf

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Steps

1Preheat oven to 160 C (325 F).
2In a pan saut the mushrooms in butter till brown and soft. Keep aside.
3In a deep-bottomed pot/cesserole, saut the bacon in 1 tbsp oil over moderate heat for 2 to 3 minutes to brown lightly.
4Remove to a side dish with a slotted spoon. Reheat the pan until fat is almost smoking before you saut the beef. Saut the beef in the bacon fat in batches making sure not to crowd the pieces (the pieces need to brown on all sides, not sweat).
5Add the browned pieces of beef to the bacon. Lower the heat to medium. In the same fat, add the onions, shallots and carrots. Cook till the carrots soften.
6Add the cooked veggies to the beef and bacon.
7Pour out the sauting fat.
8Return beef to the casserole. Then sprinkle on the flour and toss to coat the beef lightly with the flour. Stir everything around till the flour is cooked and no white traces of it remain.
9Add the bacon and veggies and season with salt and pepper. Stir in the cognac and enough stock so that the meat is barely covered.
10Add the garlic, thyme, parsley, tomato paste and bay leaf. Bring to simmer on top of the stove. Cover the casserole and set it in the oven. Cook for 2 1/2 to 3 hours. About 1 hour into the cooking add the mushrooms and stir in the cocoa powder. Return to the oven. The stew is done when the meat is fork-soft.