Beef Bourguignon

Recipe View For the marinade: In a large glass or ceramic bowl, combine the Burgundy wine, thinly sliced onions, chopped carrots, brandy, crushed garlic, black peppercorns, salt, parsley sprig, and bay leaf. Add the cubed beef chuck roast and toss to ensure even coating. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 days. (Marinade: 48 hours)

Recipe View For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C). (Prep: 15 minutes)

Recipe View Strain the beef from the marinade, shaking off any excess liquid. Pat the beef dry with paper towels. Strain the vegetables from the marinade and set aside. Reserve the marinade. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the beef and cook until browned on all sides. Transfer the browned beef to a separate medium bowl and set aside. (Cook: 30 minutes)

Recipe View Add the cubed bacon to the same skillet and cook, stirring occasionally, until lightly browned. Transfer the bacon to the bowl with the browned beef. Drain the skillet, leaving a thin layer of rendered bacon fat. Return the skillet to the heat. Pour 1 cup of the reserved marinade into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add this liquid back to the reserved marinade. (Cook: 15 minutes)

Recipe View Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the chopped onions and cook, stirring occasionally, until just tender, about 2 to 3 minutes. Stir in the reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer the vegetables to the bowl with the beef. (Cook: 10 minutes)

Recipe View Return the skillet to the heat. Stir in the all-purpose flour into the pan drippings until browned, about 1 or 2 minutes. Stir in the crushed garlic and tomato paste until well combined. Add the beef broth, the remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps. Pour the sauce over the beef mixture in the bowl. Transfer the beef mixture to a casserole dish or baking dish. (Cook: 15 minutes)

Recipe View Cover the casserole dish and cook in the preheated oven until the beef is very tender, about 3 hours. Stir occasionally and add a little water or beef broth if needed to keep the stew from drying out. (Cook: 3 hours)

Recipe View About 10 minutes before serving, melt the butter in a skillet over medium-high heat. Add the sliced fresh mushrooms and sauté until lightly browned, about 5 to 7 minutes. Stir the mushrooms into the beef mixture until well combined. Serve hot with mashed potatoes, egg noodles, or crusty bread. (Cook: 10 minutes)