Beef Bourguignon

Serves 8 | 


3 cups beef broth
3 lb. beef short rib stew meat
1 lb. peeled baby carrots
4 oz. cognac or brandy
1 tablespoon brown sugar
10 large garlic cloves, peeled and left whole
5 slices thick bacon, diced
1 1/4 lb. boiling onions, peeled
1 1/4 lb. mushrooms
1 tablespoon tomato paste
2 bottles pinot wine, 750 ml.
1/3 cup flour
1/3 cup chopped fresh thyme, or 2 tablespoons dried


  1. Preheat oven to 325° F.
  2. Bring a Dutch oven to high heat. Once hot, place bacon inside and sauté for 8 minutes. Using slotted spoon, transfer bacon to paper towels.
  3. Generously season beef short ribs with salt and pepper, then coat with flour. Working in 3 batches, brown beef in the Dutch oven over high heat. Cook for 5 minutes per batch. Transfer meat to a large bowl. Add onions and carrots to Dutch oven and sauté for 6 minutes, until light brown. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.
  4. Add 1 cup broth and Cognac to Dutch oven and boil until reduced to glaze, scraping up browned bits, about 10 minutes. Return meat and vegetables to the Dutch oven. Add wine, mushrooms, thyme, brown sugar, tomato paste and 2 cups beef broth. Bring to a boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 45 minutes.
  5. Spoon liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables.