Beef Bourguignon

This is a classic dish; the French stew of beef and red wine.  I like to make it a day or two ahead of time so the flavors can deepen.  Just keep it chilled in the refrigerator.  It has become a house favorite and great for a cold weather dinner.  I especially like to make this when entertaining.  Because, it can be made ahead of time and just reheated.  This makes for a stress free party for the chef.

Olive oil
1/2 # smoked bacon, small diced
2 1/2# beef chuck, cut into 1" cubes
1# carrots, cut into 1" pieces
2 yellow onions, medium diced
2 cloves garlic, minced
1/2 C. Cognac
1 bottle good Pinot Noir
1 C. Beef broth
1 Tbsp. tomato paste
2 sprigs fresh thyme
1 Bay leaf
4 Tbsp. softened butter
3 Tbsp. All-purpose flour
1# pearl onions, I use frozen ones, no hassle peeling
1# fresh mushrooms
2 Tbsp. fresh parsley, finely chopped
Kosher salt and fresh cracked black pepper, to taste

Preheat oven to 250 degrees F.

Sprinkle beef with generous amounts of salt and pepper, reserve on the side.

In a large Dutch oven heat 2 Tbsp. olive oil over medium high heat.  Add bacon and cook until golden brown.  Remove bacon with a slotted spoon and reserve on a plate.  To the hot bacon fat add, in small batches, the beef and sear on all sides until brown.  Remove and reserve on a plate, repeat step until all the beef is seared.

To the pot add the onions and carrots.  Stir frequently and cook until onions are nicely browned, about 10-15 minutes.  Add garlic, stir and cook another minute or two.  Add tomato paste, stir well, lower heat and cook for another 3-4 minutes.   Increase heat and carefully add cognac to the vegetables (vapors can ignite as liquor evaporates) and reduce by half.  Add the wine and broth, bring to a boil.  Reduce heat to a simmer, add thyme sprigs, bay leaf, the bacon and beef back into the pot.  Cover pot and place in oven.  Cook until beef is fork tender, about 2 - 2 1/2 hours.  Remove pot from oven.

To the stew, add the pearl onions and mix well.  In a bowl combine 2 Tbsp butter with the flour and using the back of a fork mix well.  Whisk the butter-flour mixture (classically called beurre manie and used as a thickening agent) into the stew.  In a sauté pan heat the remaining 2 Tbsp. butter and cook the mushrooms until nicely browned.  Add the mushrooms to the pot with the parsley.  Correct the seasoning with salt and pepper.

Serve with some crusty French bread or sourdough boule.  Mashed potatoes goes equally as well.  Enjoy!