Beef Bourguignon with Cognac
Main Dishes • French
Description
Beef Bourguignon with Cognac
Ingredients
- Red Grape Juice 25 fl oz
- Cognac 0 fl oz
- Campbell's Beef Broth 15 fl oz
- Spanish onions 1 head
- Garlic 3 cloves
- Carrot 2 pieces
- Chopped Sage Leaves 0 fl oz
- Dried Chamomile 1 teaspoon
- Dried Rosemary 1 teaspoon
- Green peppercorns 10 pieces
- Allspice berries 1 piece
- Ground clove 3 pieces
- Bay leaf 1 piece
- Beef chuck roast 5 lbs
- Bacon 10 oz
- Butter 0 oz
- Passata Tomato Sauce 0 oz
- Olive Oil 0 fl oz
- Morels 20 oz
- Spanish onions 20 oz
- Salt to taste
- Ground Black Pepper to taste
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Cut the meat into small pieces and place it in a container.
Step 2
For the marinade, mix the wine, broth, cognac, diced yellow onion, chopped carrot, minced garlic, parsley, thyme, rosemary, black peppercorns, cloves, and bay leaf in a bowl. Pour the marinade over the meat, cover with a lid, and refrigerate overnight (about 8 hours).
Step 3
Preheat the oven to 300°F.
Step 4
Dry the meat with a paper towel. Transfer the vegetables to a bowl.
Step 5
In a deep ovenproof pot, melt 30 g of butter over medium heat. Fry the chopped bacon until crispy. Transfer to a plate.
Step 6
In the pot, add the meat and sear over high heat until browned. Transfer to a plate.
Step 7
In the pot, add the vegetables and sauté until softened, about 5–7 minutes. Add the tomato paste and sauté for another 30 seconds. Then slowly add the remaining marinade and cook until the liquid reduces to a sauce consistency.
Step 8
Return the meat and bacon to the pot with the sauce. Stir, cover with a lid, and simmer on low heat until the meat is tender, about 3 hours.
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