Beef Bourguignon

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October 17, 2017

Recipe by Catz in the Kitchen


1 tbsp olive oil

1/2 lb bacon, diced

2-3 lbs chuck steak, cut into 1-in cubes

1 lb carrots, sliced diagonally into 1-in chunks

2 cloves garlic, chopped (plus more for rubbing)

1/2 cup Cognac

1 (750 ml) bottle Pinot Noir (red wine)

2 cups beef broth

1 tbsp tomato paste

1 tsp fresh thyme (or 1/2 tsp dried)

4 tbsp unsalted butter

3 tbsp all-purpose flour

2 yellow onions, sliced

1-2 large, frozen whole onions

1 lb fresh mushrooms, stems discarded, caps thickly sliced

Chopped fresh parsley

Kosher salt

Freshly ground black pepper


1For directions visit Catz in the Kitchen


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