- 2 ½ - 3 lb beef chuck roast cut into 1 inch cubes
- 1 Tbsp Spice Horizon extra virgin olive oil
- 6 slices of thick cut bacon (diced)
- 1 lb carrots sliced on the diagonal into 1 inch pieces
- 2 tsp garlic, chopped
- 1 750ml (one bottle) dry red wine
- 2 ½ cups low salt beef stock
- 1 Tbsp tomato paste
- 1 tsp Spice Horizon Mediterranean Sea salt
- 1 tsp freshly ground Spice Horizon black peppercorns
- ½ cup French cognac (brandy is a good substitute if you don’t cognac)
- 1 tsp Spice Horizon thyme leaves
- 4 Tbsp unsalted butter (diced and brought to room temperature)
- 3 Tbsp all-purpose flour
- 1 lb white mushrooms (cleaned, de-stemmed, and mushroom caps sliced into chunks)
- 1 lb pearl onions (can substitute frozen onions if you prefer)
- Preheat oven to 250 degrees F.
- Heat the olive oil over medium heat in a large heavy Dutch oven. Add the bacon and cook until the bacon is lightly browned (about 8 – 10 minutes).
- Remove bacon and place on a plate and allow to drain
- Using a paper towel, pat dry the cubed beef and season with salt and pepper
- Add the beef cubes to the Dutch oven and brown on all sides (do not place all of the cubes in at one time, do them in batches to ensure they are properly seared)
- Remove the seared beef cubes and place on the bacon plate, allowing to drain(reserve the fluids that drain on the plate, it will be added along with the beef and bacon later) .
- Add the carrots, onions, salt, and pepper to the Dutch oven and continue cooking over medium heat until carrots are cooked, but not too soft.
- Add the garlic and cook for an additional minute.
- Carefully add the ½ cup cognac (light the cognac in the Dutch oven, stand back while lighting, letting the alcohol burn off).
- Place the beef cubes and bacon back and any drained liquids on the plate into the Dutch oven.
- Add the bottle of wine, plus enough beef stock to cover the meat.
- Add the tomato paste (stirring to combine)
- Add the thyme and bring the mixture to a boil.
- Cover the pot with a lid and place in the preheated over for anhour and fifteen minutes, or until the meat and carrots are tender.
- Remove from oven and place on the stove on low heat.
- Add ½ of the butter and all of the all-purpose flour to the Dutch oven, stirring to combine.
- Add the pearl onions and place the lid back on the Dutch oven.
- In a heavy skillet, sauté the mushrooms in the remaining ½ butter over a medium heat. Allow all of the mushroom liquid to cook off and continue sautéing until the mushrooms become browned.
- Add the mushrooms to the Dutch oven.
- Bring the Boeuf Bourguignon to a boil, then drop the eye to a simmer and continue cooking uncovered for another 15 minutes.
- Garnish with flat leaf parsley
- Serve with a crusty baguette sliced on diagonal
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