Beef Bourguignon Recipe

Place the thyme, bay leaves, and rosemary in a small piece of cheesecloth and tie it tightly with butcher’s twine; set aside.

Place the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 15 minutes.

Meanwhile, place the flour and measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1-1/2-inch cubes. Place the meat in the flour mixture and toss to evenly coat; set aside.

When the bacon is ready, remove it with a slotted spoon to a small paper-towel-lined plate and set it aside.

Shake off the excess flour from about a third of the beef and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large plate or bowl. Repeat with the remaining meat in 2 more batches, adding oil as needed if the pot seems dry; set the browned meat and the bowl with the excess flour mixture aside.

Add the Cognac or brandy to the pot, scrape up any browned bits from the bottom, and cook until the liquor has evaporated, about 1 minute.

Return the meat and any accumulated juices in the bowl to the pot. Add the tomato paste and excess flour mixture from the bowl and stir until the meat is evenly coated.

Increase the heat to high and add the wine, broth or stock, herb bundle, and sugar. Stir to combine and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, for 1 hour. Meanwhile, clean the mushrooms and trim the stems; set aside.

Add the mushrooms, onions, and garlic and stir to combine. Simmer uncovered, stirring occasionally, until the meat is knife-tender, about 1 hour more.

Remove and discard the herb bundle. Add the butter and stir until melted. Taste and season with salt and pepper as needed. Sprinkle with the parsley and reserved bacon and serve.

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