Bacon Boeuf Bourguignon
Ingredients
- 5 pounds beef chuck roast cubed
- 9 tablespoons butter ⓘ
- 6 tablespoons olive oil ⓘ
- 1/4 cup cognac warmed ⓘ
- 1/2 pound bacon diced
- 3 cloves garlic chopped ⓘ
- 2 each carrots chopped ⓘ
- 2 each leeks chopped ⓘ
- 3 cups onions chopped ⓘ
- 1 each bay leaves ⓘ
- 1 teaspoon thyme ⓘ
- 1 bottle burgundy wine ⓘ
- 36 small onions ⓘ
Instructions
- Roll the beef cubes in flour and brown them on all sides in a olive oil.
- Sprinkle the meat with salt and pepper, pour the cognac over it.
- When the flame dies, transfer the meat to a three-quart casserole.
- Preheat oven to moderate.
- To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley.
- Cook, stirring, until the bacon is crisp and the vegetables are lightly browned.
- Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat.
- Cover and bake 1 1/2 hours.
- Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit.
- Return the casserole to the oven and continue cooking 2 to 3 hours longer.
- Brown the small onions in 2 tablespoons butter.
- Add a little water, cover and cook until the onions are almost tender.
- Saute the mushrooms.
- Sprinkle with lemon juice and turn to brown the other side.
Nutrition & Diet Analysis (per serving)
1024
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).