First Date Beef Bourguignon
You’ll crave this all year long. Serve this savory stew with your favorite whipped potatoes or classic crusty sourdough bread.
Servings Prep Time
6people 30mins
Cook Time
2hrs
Servings Prep Time
6people 30mins
Cook Time
2hrs
Ingredients
Instructions
  1. Preheat the oven to 350 f degrees. Cut beef into large cubes, season with salt, pepper, and dusted in 2 tbls flour.
  2. Heat Dutch oven on stove at medium/high heat with half of the olive oil. Add diced salumi to oil and cook until golden brown, remove from pan and reserve, leaving the fat.
  3. Add beef and brown on all sides until golden brown. Remove the beef and reserve with the salumi.
  4. Add carrots, onion, garlic, saute for 3 mins. Add cognac to the pan to deglaze, light with a match to expedite cooking off the alcohol and giving the vegetables a nice sear.
  5. Add stewed tomatoes and tomato paste, return meats back to pan, scraping up all the fonds.
  6. Add entire bottle of wine and let it come to a slight simmer.
  7. Add stock and thyme and cook for and additional 10 mins. Cover and place in oven. Set a timer for 1 hr.
  8. Heat 4 tbls of butter and remainder of olive oil in a pan over medium/high heat. Fry mushrooms until light golden brown on all sides. Add pearl onions and continue to saute until golden. Remove and reserve.
  9. In the same pan, add remainder of butter and 4 tbls of flour. Whisk and cook roux until toasted golden to brown.
  10. After 1 hr, remove the lid from the stew and add in mushrooms and onions. Return to oven and cook for an additional 45 mins.
  11. Remove dutch oven and return to stovetop. On medium/high heat, bring stew to a boil and allow the liquid to reduce 1/4.
  12. Reduce heat to medium. Carefully add roux to the pot stirring gently. Cook until thickened.
  13. Serve over whipped mash potatoes, crusty sourdough bread, or enjoy as-is. This stew can be prepared up to two days in advance as the flavor intensifies over time and reheats beautifully.
Recipe Notes

Leftover stew makes an excellent starter to pasta sauces and meat pies.