Recipe by mersaydees
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.
Top Review by Bonnie G #2
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.
- 2 lbs beef chuck, cut into chunks
- 1⁄4 lb smoked bacon, in one piece and cut into chunks
- sea salt
- freshly ground pepper
- 3⁄4 lb carrot, peeled and cut into chunks
- 1 bunch spring onions or 1 leek, cut into chunks
- 4 tablespoons butter
- 2 tablespoons flour
- 5 tablespoons cognac
- 750 ml red Burgundy wine
- 2 garlic cloves, peeled and thinly sliced
- 1 bouquet garni
Directions See How It's Made
- Season beef and bacon with salt and pepper, being careful with the bacon since it’s already salty.
- Heat butter in a casserole or stew pot, sauté the bacon, and then brown the beef. Add vegetables and sauté gently.
- Sprinkle meat with flour, deglaze with cognac, and then add the wine.
- Add garlic cloves and bouquet garni. Cover and simmer stew for 1 ½ to 2 ½ hours, depending on the quantity of meat used.