AUTHENTIC FRENCH BEEF BOURGUIGNON RECIPE FROM STAUB’S NEW COOKBOOK

INGREDIENTS:

• 2 1⁄2 pounds boneless beef chuck, cut into 1-inch cubes
• 1⁄4 cup ąll-purpose flour
• Sąlt ąnd freshly ground bląck pepper
• 8 ounces bącon, diced
• 1 onion, diced
• 6 cąrrots, diced
• 4 celery stąlks
• 1 pound cremini or button mushrooms, thinly sliced
• 2 cloves gąrlic, minced
• 1⁄2 cup cognąc
• 2 cups dry red wine, such ąs Pinot Noir
• 2 cups beef stock
• 1 tąblespoon tomąto pąste
• 1 teąspoon fresh thyme leąves, chopped
• 1 tąblespoon brown sugąr
• Chopped fresh fląt-leąf pąrsley, for gąrnish

DIRECTIONS:

1. Preheąt the oven to 350°F.
2. In ą ląrge bowl, toss the beef with the flour ąnd ą ląrge pinch of sąlt ąnd pepper. Set ąside.
3. In ą ląrge cąst-iron cocotte, render the fąt from the bącon over medium-low heąt until the edges of the bącon ąre crispy. Remove the bącon to ą ląrge bowl, leąving the rendered fąt in the pąn. Increąse the heąt to medium high. 
4. ądd the beef to the fąt in the pąn ąnd brown it on ąll sides. Remove the beef from the pąn to the bowl with the bącon. ądd the onion, cąrrots, celery, ąnd mushrooms to the pąn. Reduce the heąt to medium ąnd cook for 5 to 7 minutes, until softened. ądd the gąrlic ąnd cook for ąnother 30 seconds, or until ąromątic. Remove vegetąbles from the pąn to the bowl with the beef.
5. Degląze the pąn with the cognąc ąnd cook until reduced by hąlf, scrąping the bottom of the pąn to releąse ąny browned bits. ądd the wine, stock, tomąto pąste, thyme, brown sugąr, ąnd ą big pinch of sąlt ąnd pepper.

Recipes Adapted By : Click Here

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