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Prep 5 mins
Cook 3 hrs
A simple, classic recipe. This pairs well with creamy mashed potatoes. I listed the components of the bouquet garni separately for the ingredient list. Cooking time is largely unattended
- canola oil
- 4 slices bacon
- 3 1⁄2-4 lbs beef chuck or 3 1⁄2-4 lbs beef round steak, cut into 2-inchx2-inch cubes
- sea salt
- fresh ground black pepper
- 1⁄2 cup all-purpose flour
- 1⁄4 cup cognac
- 1 approximately 3/4 liter bottle dry red wine, such as Burgundy
- 1 (14 1/2 ounce) can low sodium beef broth
- 2 tablespoons tomato paste
- 1 fresh rosemary sprig
- 8 fresh thyme sprigs
- 2 bay leaves
- 1 strip leek
- 4 garlic cloves, peeled and chopped
- 2 cups white pearl onions, blanched and peeled
- 1 lb white mushroom, stems trimmed
- 1 pinch sugar
- 2 tablespoons unsalted butter
- fresh flat-leaf parsley, chopped for garnish
- Gather the rosemary, thyme, bay leaves, and tie together with a strip of the leek.
- Place a large Dutch oven over medium heat and drizzle with 1/2 count of oil.
- Fry the bacon until crisp and remove to a paper towel.
- Brown the beef in batches. Season each batch with salt and pepper (this is a key step).
- After the meat is browned, put it all back in the pot. Sprinkle the flour over the meat, then stir to make sure the meat is well-coated and there are no chunks of flour. .
- Pour in the Cognac and stir to scrape up the delicious browned bits at the bottom. Cook and stir to evaporate the alcohol.
- Pour in the red wine and beef broth, then add the tomato paste and bouquet garni. Stir everything together and bring the pot to a simmer.
- Cook until the liquid starts to thicken and is the consistency of a sauce; about 15 minutes.
- Cover, reduce heat to low, and simmer for 1 hour.
- Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance the acid from the red wine.
- Season with salt and pepper. Turn up the heat slightly and simmer 30-45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni and then stir in the butter to finish the sauce.
- Crumble the bacon. Shower the bacon and parsley just before serving.