Beef Bourguignon

Beef Bourguignon
Serves 6
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 5 slices thick-cut smoked bacon, cut into ½ inch pieces
  2. ½ lb. crimini mushrooms, stems removed and cut into quarters
  3. 2 ½ lbs beef chuck roast, cut into 1-inch cubes
  4. 1 cup beef broth, divided
  5. 3 TBSP all-purpose flour
  6. 2 large carrots, peeled and cut into ½ inch pieces
  7. ½ lb whole pearl onions, peeled
  8. 3 cloves garlic, peeled
  9. 1 TBSP tomato paste
  10. 1/3 cup brandy
  11. 3 cups red Burgundy wine (or Pinot Noir)
  12. 1 bouquet garni
  13. Salt, to taste
  14. Freshly ground pepper, to taste
  15. Chopped parsley for garnish
Instructions
  1. Heat the Staub Cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.
  2. Season the beef generously with salt and pepper. Over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch, adding oil as needed.
  3. Transfer the beef to a plate. After the last batch of beef is browned, deglaze the cocotte with ½ cup of beef broth, scraping up the browned bits with a wooden spoon.
  4. Over medium heat, return all of the beef, bacon and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute. Add the carrots, pearl onions, garlic and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.
  5. Cover the cocotte with the lid, transfer to the oven and cook for 1 hour 30 minutes, covered, until the beef is fork tender. Taste the liquid and season with salt and pepper, if desired, and discard the bouquet garni. Spoon the beef bourguignon into a shallow bowl, garnish with parsley. Great served with steamed or roasted baby potatoes.
Adapted from Staub USA
Adapted from Staub USA
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