Beef Bourguignonne is the fancy smancy cousin to beef stew…I’m not a fan of the plain ol’ stew, but I love this dish when I have the time to make it. It’s not difficult at all, you just need to be around to add ingredients and check on the liquid from time to time.
I served it with roasted carrots and gorgonzola mashed potatoes. I t was an easy dinner to make and certainly full of flavor.
Ingredients
- ¼ pound bacon, diced
- ¼ cup cognac
- ¼ cup chopped fresh parsley
- ½ cup flour
- 1½ teaspoon salt
- ½ teaspoon fresh pepper
- dash cayenne pepper
- 3 pounds bottom round cut into 1½ inch pieces
- ¼ pound butter
- 4 medium onions, chopped
- 2 cups beef stock (or as needed)
- 1½ cups Burgundy wine
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 pond fresh mushrooms
- 16 small white onions (I use frozen)
- chopped parsley for garnish.
Instructions
- Marinate bacon in cognac, parsley, and ⅛ teaspoon pepper for 2-3 hours.
- Combine flour, salt, papper, and cayenne.
- Dredge beef in seasoned flour.
- Melt half the butter in a heavy skillet and brown meat on all sides.
- Add chopped onions and brown.
- Transfer beef and onions to a 3 quart casserole with tight fitting lid.
- Drain bacon, reserving marinade and brown in 1 teaspoon butter.
- Add to beef.
- Deglaze skillet with marinade and ¼ cup beef stock, add to beef.
- Pou over meat.
- Add wine, thyme, marjoram, and enough stock to cover meat.
- Cover and bake at 375 for 2 hours.
- Saute mushrooms and small onions in remaining butter until just barely cooked.
- Add to beef and continue cooking for i more hour.
- Add wine or stock as needed.
- Adjust seasonings and serve sprinkled with chopped parsley.