Beef Bourguignon

Name: Beef Bourguignon
Ingredients: Extra-virgin olive oil; 2 1/2 to 3 pounds beef chuck, excess fat trimmed, meat cut into 1 1/2-inch chunks; Salt; freshly ground black pepper; 1/2 cup cognac; 1 medium carrot, finely chopped; 1 medium onion, finely chopped; 4 garlic cloves, chopped; 1 (750-ml) bottle full-bodied red wine; 1 cup beef or chicken stock; 4 thyme sprigs; 2 bay leaves; 1 (6-ounce) can tomato paste; 1 tablespoon brown sugar; Olive oil; 8 ounces cremini or white mushrooms, ends trimmed, halved or quartered if large; 1 to 2 medium carrots, peeled, sliced 1/2-inch thick; 8 ounces pearl onions, peeled (optional)

www.wine4food.com

Beef Bourguignon is all about wine – both in the stock, and, of course as an accompaniment. Choose a wine you would like to drink when adding it to food.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.

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Ingredients

Extra-virgin olive oil
2 1/2 to 3 pounds beef chuck, excess fat trimmed, meat cut into 1 1/2-inch chunks
Salt
freshly ground black pepper
1/2 cup cognac
1 medium carrot, finely chopped
1 medium onion, finely chopped
4 garlic cloves, chopped
1 (750-ml) bottle full-bodied red wine
1 cup beef or chicken stock
4 thyme sprigs
2 bay leaves
1 (6-ounce) can tomato paste
1 tablespoon brown sugar
Olive oil
8 ounces cremini or white mushrooms, ends trimmed, halved or quartered if large
1 to 2 medium carrots, peeled, sliced 1/2-inch thick
8 ounces pearl onions, peeled (optional)