Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Based on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible from casserole, add cognac, and ignite quickly to burn off any remaining fat.” If you cannot get a real bulbous spring onion, I suggest substituting a leek, which is reflected in the ingredients list (I wouldn’t want anyone to think that Paul made this suggestion!). Much of the cook time is simmering time, i.e., it's not busy time.

Ingredients Nutrition


  1. Season beef and bacon with salt and pepper, being careful with the bacon since it’s already salty.
  2. Heat butter in a casserole or stew pot, sauté the bacon, and then brown the beef. Add vegetables and sauté gently.
  3. Sprinkle meat with flour, deglaze with cognac, and then add the wine.
  4. Add garlic cloves and bouquet garni. Cover and simmer stew for 1 ½ to 2 ½ hours, depending on the quantity of meat used.
Most Helpful

Made this for ZWT 8 "a French Love Affair" Challenge which requires making necessary changes to use a crock pot. It was pretty easy, first seared the bacon and onions in the pan with butter, added those to the crockpot with the seasoning and garlic. Then browned the meat and deglazed it with the cognac. Placed that in the crock pot with the burgandy wine, covered and cooked on low for 5 hours, adding a little more flour at the end to make a thicker gravy. A very adult, rich flavor that I served over steamed rice with a glass of red wine on the side. Lovely dinner and smelled great while it was cooking.

Bonnie G #2 July 22, 2012