Boeuf à la Bourguignonne

The first complex dish I made on my own as a child. Nice, warm, perfect on cold days. It differs a bit from the traditional recipe, my little twist on it. Make sure you pick a wine you like, if you don’t like the wine in the glass you won’t like it concentrated.

Ingredients :
3 table spoon oil
6 slices bacon
4 table spoon flour
4 table spoon cognac
1 onion, minced
1 1/ cup red wine
1 table spoon sugar
1 bag pearl onions
5 table spoon butter
1 kg braising beef (in 1″ cubes)
2 carrots, sliced
1 bunch green onions
1 garlic clove
1/2 cup beef consommé
ingredients

***

1. Pre-heat the oven to 325F.

2. Cut the bacon into 1/2 cm pieces.
bacon-chunks

3. Heat 2 table spoon of oil and 2 table spoon of butter in a large oven safe container. Cook the bacon for 3-4 minutes to render the fat.
bacon

4. During that time, combine the flour with a generous amount of salt and pepper.
flourplate

5. Roll each cube of beef in the flour, shaking the excess off.
flour

6. Remove the bacon from the pot and set aside. Working in batches brown the beef, being careful not to overcrowd the bottom of the pot. When all the meat is brown add all of it back in the pot, with the bacon. Flambée with the cognac.
flambee

7. Remove all the meat and set aside. Pour in the onion, carrots, garlic and green onions and the remaining oil. Sweat for 15 minutes. Drain the excess fat.
veggies

8. Pour the wine and consommé. Mix well and bring to a boil.
wine

9. Add the meat and bacon. Cover and cook in the oven for 1h30.
cook

10. About 30 minutes before the end of the cooking time, melt the remaining butter in a sauce pan. Peel the pear onions, add to the pan and sprinkle the sugar on top. Cook on low heat until the onions soften and become glazed with the sugar.
onions

11. Serve warm with the onions. Also tasty with mashed potatoes as a side.
serve

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