Start with marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F. Strain the meat from the vegetables and marinade; set reserve marinade aside. Dab meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and sauté for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
Add the bacon to the same pan and sauté until lightly browned. Transfer the bacon to the bowl with the meat. Drain pan and return to heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat remaining oil in the skillet. Add the marinated onion and carrot, along with the additional onion that you've chopped, and sauté for 5 minutes, or until tender. Transfer mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake in a 300 degrees F oven for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. Just before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and sauté for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes
About Beef Bourguignon
(Beef in a rich wine sauce)
A classic French cooking recipe, beef bourguignon can be made in the oven or a crock-pot. Serve with starchy egg noodles that will soak up the wine sauce.
Ingredients
Directions
Start with marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F. Strain the meat from the vegetables and marinade; set reserve marinade aside. Dab meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and sauté for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
Add the bacon to the same pan and sauté until lightly browned. Transfer the bacon to the bowl with the meat. Drain pan and return to heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat remaining oil in the skillet. Add the marinated onion and carrot, along with the additional onion that you've chopped, and sauté for 5 minutes, or until tender. Transfer mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake in a 300 degrees F oven for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. Just before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and sauté for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes