DOUBLE RECIPE: BEEF BOURGUIGNON & BEEF BOURGUIGNON POT PIE

DOUBLE RECIPE: BEEF BOURGUIGNON & BEEF BOURGUIGNON POT PIE image

Yield 6-8 people

Number Of Ingredients 16

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Ingredients

1 tablespoon olive oil
8 ounces center cut applewood smoked bacon, diced
2½ pounds beef chuck cut into 1-inch cubes
Salt to taste
Freshly ground black pepper
1 pound carrots, sliced into 1-inch chunks or bagged baby carrots
2 onions, sliced
4-5 cloves garlic, grated
½ cup Cognac
1 bottle dry red wine (Castle Rock Pinot Noir or a Beaujolais work well)
2 cups beef broth (Savory Choice concentrate, double packets to water ratio)
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (½ teaspoon dried)
Equal parts corn starch mixed with water (a generous 1/4 cup works for the approximately 5 cups of liquid in pot)
1 pound frozen whole onions
French bread, toasted for serving

Steps:

Preheat the oven to 250 degrees F. Heat oil in a large Dutch oven. Add 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 sprinkle with salt and pepper. In single layers, sear the beef in the hot oil for 3-5 minutes, browning on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss carrots, and onions, 1 tbsp. salt and 2 tsp. of pepper in the fat and cook for 10 -15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add tomato paste and thyme to bloom. Add the Cognac, scrape up browned bits and reduce liquid for a few minutes. Put the meat and bacon back into the pot with the juices. Add bottle of wine plus beef broth to cover the meat. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 - 2 1/2 hours or until the meat is very tender when pierced with a fork. Combine water and corn starch to make a slurry and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. For each serving, spoon stew over a slice of bread and sprinkle with parsley. VARIATION: The leftovers get better with time so for a dinner later in the week, turn it into beef pot pie by: Straining the liquid and combining it with a light rue until thickened. Add two packets of beef stock concentrate for extra flavor. Add the beef and vegetables and combine with the gravy, cover and let it heat through on the stove for about 10 minutes. Add frozen peas and stir to combine. Layer a casserole with one Pillsbury ready-made crust for the base. Pour in stew and top with the other crust. Then cut a slit in the top to vent. Bake at 400° F for 15-20 minutes, broil to brown the top for 2 minutes.