The Best Beef Bourguignon

Recipe by seahorse73
READY IN: 1hr 45mins




  • Preheat the oven to 250°F.
  • Heat the olive oil in a large Dutch oven.
  • Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
  • Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
  • In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
  • Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
  • Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
  • Add the garlic and cook for 1 more minute.
  • Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
  • Put the meat and bacon back into the pot with the juices.
  • Add the bottle of wine plus enough beef broth to almost cover the meat.
  • Add the tomato paste and thyme.
  • Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
  • Add the frozen onions.
  • Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
  • Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
  • Season to taste.
  • To serve, toast the bread in the toaster or oven.
  • Rub each slice on 1 side with a cut clove of garlic.
  • For each serving, spoon the stew over a slice of bread and sprinkle with parsley.