Servings: 6
Preparation Time: 30 minutes
Start to Finish Time: 3 Hours 15 minutes
Elevate Beef Bourguignon with red wine and flamed Cognac. Traditional yet sophisticated, featuring mushrooms and pearl onions, served atop rustic French bread for a magical flavor experience.
Chef ETL’s Beef Bourguignon: A French Classic Reimagined :
If you want to impress your family and friends with your “French cooking” skills, look no further than Chef ETL’s Beef Bourguignon—a recipe that takes this beloved classic and elevates it to new heights. While many may argue that nothing beats the traditional French version, we at www.5starrecipe.com beg to differ. Our multi-cooker version, featuring the bold flavors of red wine and flamed Cognac, stands up to the best of France, if not surpassing it. This dish is the epitome of sophisticated comfort food, and once you try it, you’ll see why we proudly claim it as our best-of-the-best.
What sets Chef ETL’s Beef Bourguignon apart is how it blends tradition with modern flair. The base of this dish is rooted in the classic elements that make Beef Bourguignon so irresistible—succulent chunks of beef, rich red wine, and a slow, flavorful braise. But we’ve added a few magical touches that take this recipe from standard to stunning. First, we’ve incorporated flamed Cognac, which not only enhances the complexity of the dish but also creates a memorable dining experience when you flambé the spirits. It’s an elegant step that adds both drama and flavor to the dish.
Mushrooms and pearl onions, essential to the original recipe, are given a starring role here. We’ve upped the ante by using two types of mushrooms, adding depth and texture to the stew. The pearl onions, delicate and slightly sweet, complement the richness of the beef and wine, creating a balanced bite that is simply divine. Each element in this dish is carefully chosen to build layers of flavor that come together in perfect harmony.
And let’s talk about the presentation. Instead of simply serving this dish in a bowl, we’ve chosen to ladle it over rustic French country-style bread. The crusty bread soaks up the velvety sauce, turning every bite into a symphony of flavors and textures. The wine-infused broth, tender beef, and hearty mushrooms, all mingling with the crisp, chewy bread, create an enchanting culinary experience. It’s the kind of dish that feels luxurious but is incredibly simple to prepare, especially with the ease of a multi-cooker.
This recipe is perfect for both casual dinners and more formal gatherings. Whether you’re cooking for a cozy family meal or hosting a dinner party, Chef ETL’s Beef Bourguignon is guaranteed to impress. The red wine and Cognac provide a richness that pairs beautifully with the mushrooms and beef, making every bite feel like a true indulgence.
At www.5starrecipe.com, we’re all about taking traditional recipes and giving them a fresh, modern twist, and this Beef Bourguignon is the perfect example. It’s French cooking at its finest—elegant, flavorful, and unforgettable—without the hours of effort traditionally required. So why not go all out? Serve this best-of-the-best dish and watch your guests marvel at your culinary prowess. We guarantee it will be a meal to remember!
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Cook:
1 tablespoon extra-virgin olive oil
8 ounces bacon, diced
2 1/2 pounds beef chuck for stew, cut into 1-inch cubes
1 pinch salt and pepper, to taste
STEW:
1 pound carrots, sliced diagonally into 1-inch chunks
2 medium yellow onions, sliced
2 stalks celery, sliced
2 cloves garlic, chopped
1/2 cup Cognac
1 750ml btl dry red wine (such as Cote du Rhone or
Pinot Noir)
2 cups beef broth (more or less per the directions)
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
4 tablespoons unsalted butter, at room temperature
(divided)
3 tablespoons all-purpose flour
6 ounces frozen pearl onions
1 pound white mushrooms, stems discarded, caps
thickly sliced
1/2 pound cremini mushrooms, stems discarded, caps
thickly sliced
FOR SERVING:
1 loaf French-Style Country Bread (or Sour Dough)
toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley (optional)
Experience the essence of culinary artistry with our Beef Bourguignon.
We elevate this classic stew by infusing it with a full-bodied red wine
and the exquisite touch of flamed Cognac. While maintaining the
traditional ingredient profile, we introduce a delightful twist with two
types of mushrooms and delicate pearl onions. Served atop rustic
French country-style bread, this dish creates an enchanting flavor
symphony that is pure magic for your palate.
Instructions:
Preheat the oven to 250°F.
COOK BACON & BROWN MEAT (25 minutes):
Heat the olive oil in a large Dutch oven. Add the bacon and cook
over medium heat for 10 minutes, stirring occasionally, until the
bacon is lightly browned. Remove the bacon with a slotted spoon
to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with
salt and pepper.
In batches in single layers, sear the beef in the hot oil for 3 to 5
minutes per batch, turning to brown on all sides. Remove the
seared cubes to the plate with the bacon and continue searing
until all the beef is browned. Set aside.
PREPARE/COOK STEW (2 hours, 30 minutes):
Toss the carrots, onions, celery, 1 tablespoon salt and, 2
teaspoons of pepper in the fat in the pan and cook for 10 to 15
minutes, stirring occasionally, until the onions are lightly browned.
Add the garlic and cook for 1 more minute.
Add the Cognac, stand back, and ignite with a match to burn off
the alcohol.
Put the meat and bacon back into the pot with the juices.
Add the bottle of wine plus enough beef broth to almost cover the
meat.
Add the tomato paste and thyme. Bring to a simmer
Add the frozen onions.
Cover the pot with a tight-fitting lid and place it in the oven for
about 1-1/4 hours or until the meat and vegetables are very
tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir
into the stew.
Saute all the mushrooms in 2 tablespoons of butter for 10 minutes
until lightly browned and then add to the stew.
Bring the stew to a boil on top of the stove, then lower the heat
and simmer for 15 minutes. Season to taste.
SERVE:
For each serving, spoon the stew over a slice of the toasted
bread and sprinkle with parsley.