Beef Bourguignon | Dorothy Lane Market

Beef Bourguignon

PREP TIME 2 mins
COOK TIME 3 hr 50 min
SERVINGS 8
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters
This dish just screams comfort for cold winter nights, and is best paired with a crusty DLM French Baguette. Yes, it is better the next day. Before reheating, discard any solidified fat from the surface, and place on stove over medium-low heat or in the oven at 325°F until warm. 

INGREDIENTS

  • 3 lbs DLM Natural Beef Chuck, cut into 2-inch chunks
  • Salt and pepper to taste
  • 5 Tbsp DLM Pure Olive Oil
  • ½ cup cognac
  • 4 large carrots, roughly chopped
  • 1 large yellow onion, cut into chunks
  • 4 large garlic cloves, smashed
  • 1 750ml bottle full-bodied red wine
  • 1 cup beef stock
  • 6 oz DLM Tomato Paste
  • 2 tsp dried thyme
  • 3 large carrots, peeled and cut into bite-sized shapes
  • 10 oz pearl onions, peeled
  • ½ lb white mushrooms, halved
  • 1 Tbsp brown sugar

INSTRUCTIONS

1
Preheat oven to 325°F.
2
Pat meat dry and season all over with salt and pepper.
3
Heat 2 tablespoons olive oil in an oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl.
4
Add Cognac to pan and deglaze pan over mediumhigh heat, scraping up bits. Allow to reduce by half. Pour Cognac over beef.
5
Heat 2 tablespoons olive oil in same pan. Add rough chopped carrots, onions, and garlic. Sauté three minutes over medium heat.
6
Add beef with Cognac, wine, stock, tomato paste, and thyme. Bring to a boil, reduce heat to low, and cook two minutes. Cover and place in oven. Bake until meat is very tender, 2½-3 hours.
7
About 30 minutes before beef is done, steam or blanch additional carrots until crisp tender; drain.
8
Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown.
9
Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard over-cooked veggies if desired.
10
Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add brown sugar and season to taste with salt and pepper.
11
Add back the beef and fresh round of blanched carrots, pearl onions, and mushrooms to stock. Simmer 15 minutes until heated through.

Reviews

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Write a Review

Nov 20th 2021

This was delicious!!!! It is an all day preparation but it was wonderful!!!

- Carolyn

Dorothy Lane Market says:

So glad you tried it! Thanks for letting us know.

Dec 27th 2022

- Amy Davis

Beef Bourguignon

Dorothy Lane Market
PREP TIME 2 mins
COOK TIME 3 hr 50 min
SERVINGS 8

INGREDIENTS

  • 3 lbs DLM Natural Beef Chuck, cut into 2-inch chunks
  • Salt and pepper to taste
  • 5 Tbsp DLM Pure Olive Oil
  • ½ cup cognac
  • 4 large carrots, roughly chopped
  • 1 large yellow onion, cut into chunks
  • 4 large garlic cloves, smashed
  • 1 750ml bottle full-bodied red wine
  • 1 cup beef stock
  • 6 oz DLM Tomato Paste
  • 2 tsp dried thyme
  • 3 large carrots, peeled and cut into bite-sized shapes
  • 10 oz pearl onions, peeled
  • ½ lb white mushrooms, halved
  • 1 Tbsp brown sugar

INSTRUCTIONS

1
Preheat oven to 325°F.
2
Pat meat dry and season all over with salt and pepper.
3
Heat 2 tablespoons olive oil in an oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl.
4
Add Cognac to pan and deglaze pan over mediumhigh heat, scraping up bits. Allow to reduce by half. Pour Cognac over beef.
5
Heat 2 tablespoons olive oil in same pan. Add rough chopped carrots, onions, and garlic. Sauté three minutes over medium heat.
6
Add beef with Cognac, wine, stock, tomato paste, and thyme. Bring to a boil, reduce heat to low, and cook two minutes. Cover and place in oven. Bake until meat is very tender, 2½-3 hours.
7
About 30 minutes before beef is done, steam or blanch additional carrots until crisp tender; drain.
8
Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown.
9
Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard over-cooked veggies if desired.
10
Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add brown sugar and season to taste with salt and pepper.
11
Add back the beef and fresh round of blanched carrots, pearl onions, and mushrooms to stock. Simmer 15 minutes until heated through.

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