Boeuf Bourguignon with Cognac and Pearl Onions

Ingredients

• beef chuck1.5 kg, cut into 5cm cubes
• bacon lardons150g
• dry red wine (Burgundy or Pinot Noir)750 ml
• cognac60 ml
• beef stock500 ml
• pearl onions300g, peeled
• carrots4, sliced
• button mushrooms250g, quartered
• garlic cloves4, minced
• tomato paste2 tbsp
• all-purpose flour3 tbsp
• bay leaves2
• fresh thyme4 sprigs
• olive oil2 tbsp
• salt and black pepperto taste

Directions

1. 1

   Preheat oven to 160°C (325°F). Pat the beef dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat and brown the beef in batches until deeply golden on all sides, about 5-7 minutes per batch. Set aside.

2. 2

   In the same pot, reduce heat to medium, add the bacon lardons and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside. Add the pearl onions and carrots, sautéing until lightly browned, about 5 minutes. Add the mushrooms and cook for another 3 minutes, then remove all vegetables and set aside.

3. 3

   Pour the cognac into the pot and scrape up any browned bits with a wooden spoon. Let it bubble for 1 minute to cook off the alcohol. Sprinkle the flour over the bottom of the pot and stir, cooking for 2 minutes to make a roux.

4. 4

   Return the beef and bacon to the pot, then pour in the red wine and beef stock. Add the tomato paste, bay leaves, thyme, and garlic. Stir well, making sure the beef is mostly submerged. Bring to a simmer.

5. 5

   Cover the pot and transfer to the preheated oven. Cook for 2 hours, then remove from oven and stir in the reserved vegetables. Return to oven (uncovered) for an additional 30-40 minutes, until the beef is fork-tender and the sauce has thickened. Discard the bay leaves and thyme sprigs before serving.

6. 6

   Taste and adjust seasoning with salt and pepper. Serve hot, ideally with crusty bread or mashed potatoes, and a sprinkle of fresh parsley if desired.