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Beef Bourguignon

I went searching for a good beef bourguignon after mom & my trip to France in 2013. Since I get to cook with red wine, this has become a winter favourite.

Prep
Cook
Serves 8people
Ingredients
3/2
kilo beef chuck steak, cut into chunks
s&p
5
tbsp olive oil
1/2
cup cognac
4
large carrots
1
large onion, cut into chunks
4
garlic cloves, smashed
1
(750 ml) bottle, full-bodied red wine
1
cup beef stock
1
can (6 oz) tomato paste
2
tsp dried thyme
10
oz pearl onions peeled (I sub shallots)
1
tbsp brown sugar
Directions
1.
Preheat oven to 325 F. Pat meat dry. Season all over with S&P. Heat 2 T olive oil in large dutch-oven (must be oven proof) with lid over med-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl.
2.
Add cognac and deglaze pan over med-high heat, scraping bits. Reduce by half. Pour cognac over beef.
3.
Coarsely chop 2 carrots. Heat 2 T olive oil in same pan. Add chopped carrots onion and garlic. Saute 3 min. over med heat. Add beef with cognac, wine, stock, tomato paste and thyme. (Beef should be covered by wine and stock. If not, add more wine or stock (or water) to cover.
4.
Bring to a boil and reduce heat to low and cook 2 minutes. Cover and place in the oven Bake until meat is very tender, 2 1/2 - 3 hours.
5.
Appx. 30 minutes before beef is done, cut remaining carrots and steam or blanch them.
6.
Heat 1 T oil in skillet over med heat. Saute pearl onions. Remove beef from oven.
7.
Add beef, carrots, pearl onions to stock, simmer 15 min. to heat through.

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