Just in time for Valentines Day! Inspired by culinary icons such as Julia Child and Graham Kerr, Chef Mike Mech brings us this traditional and delicious wine filled, slow roasted Beef Bourguignon, adding his own modern twists to the dish! We highly recommend that this dish is paired with Bungalow Chef’s Potato Soufflé, as it is the perfect foundation for a special occasion dinner for two.
You can even make it a day ahead if you really want those flavors to come to their full bloom!
- 1/2 lb. bacon (Country or slab style) diced finely
- Olive oil
- 4 lbs beef chuck cut into 1.5-inch cubes
- 1 cup or more of flour seasoned with salt and pepper
- 2 lbs boiling onions (1 lb white or yellow and 1 lb red onions) skin removed
- 1 lb carrots, peeled and cut into 3/4-inch coins
- 15 garlic cloves peeled and left whole
- 3 cups low sodium beef stock or broth
- 3/4 cup Cognac
- 2 1/2 bottles of 750 Ml. Red Burgundy wine
- 1.5 lbs brown mushrooms, sliced
- 2 tablespoons dried thyme and a few springs fresh (optional if fresh isn’t available)
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- Salt and pepper
- 1 Sauté the bacon in the frying pan until it is crisp, remove and drain on paper towels. Reserve the drippings.
- 2 Dredge the beef in the seasoned flour. Using the same frying pan, brown the meat in small batches, using a small about of the bacon drippings combined with a little olive oil. Take your time! You want the meat to caramelize and brown before you turn it to the next to repeat the process.
- 3 Place the browned meat into the roasting pan, reserving those “fonds”, the brown bits of flavor from the browning process.
- 4 Now brown the onions, carrots, and garlic in the same pan using the same process. Place everything in the roasting pan.
- 5 Deglaze the frying pan by adding the cognac, then the beef stock. Reduce until it is a glaze, making sure to scrape up the fonds and brown bits. Add to the roasting ban.
- 6 Add the brown sugar and tomato paste to the reduced wine and mix well then pour the mixture to the roasting pan. Toss in the mushrooms, bacon, and thyme.
- 7 Place in the oven uncovered for 1 1/2-2 hours, stirring every 30 minutes. Check the meat, when it is fork tender it’s done. Taste for additional salt and pepper.
- 9 (This can be cooled down and served the next day, heating on low heat.)