Prep 15 mins
Cook 2 hrs
A rich & flavorful, hearty stew. One of the Burgundy province's most famous dishes. Great on a cold winter's day.
- 4 ounces bacon, chopped (pork or turkey)
- 1 lb round steak, trimmed of fat & cut into 1/2-inch cubes
- 1⁄4 tablespoon paprika
- 1⁄4 teaspoon marjoram, crushed
- 2 tablespoons butter or 2 tablespoons margarine
- 3⁄4 cup onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 4 red potatoes, quartered (unpeeled)
- 8 ounces shiitake mushrooms or 8 ounces chanterelle mushrooms, coarsely chopped
- 2 cups beef broth
- 1⁄4 cup cognac
- 1 tablespoon dark brown sugar
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary, crushed using mortar & pestle
- 4 teaspoons fresh thyme, chopped (to garnish)
- Preheat oven to 350°F.
- In a Dutch oven, cook the bacon over medium-high heat for 5 minutes stirring occasionally.
- Remove bacon and set aside.
- Season beef with paprika and marjoram and brown on all sides (1/2 lb at a time) in dutch oven (5-7 minutes per batch).
- Remove beef and set aside.
- Reduce heat to medium and cook onion and garlic in butter for 5 minutes, stirring often.
- Mix in flour.
- Add bacon, beef, and all other remaining ingredients except for thyme.
- Bring to a boil over high heat.
- Remove from heat.
- Bake, covered in preheated oven until meat is tender (about 1 1/2 hours), stirring occasionally and adding more broth if needed.
- Garnish each bowl with a tsp of chopped thyme.