Boeuf En Daub Classic French Beef Burgundy Soup and Stew Recipes

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Boeuf En Daub Classic French Beef Burgundy


  • 3 1/2 pounds boneless prime lean stewing beef, trimmed and in 2" cube
  • 4 tablespoons cognac
  • 2 whole cloves
  • 4 garlic cloves, peeled and chopped
  • 12 ounces white pearl onions, peeled
  • 2 medium carrots, peeled and sliced
  • 2 stalk celery, sliced
  • 1 large bay leaf
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 3 tablespoons fresh parsley, chopped
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1 teaspoon dried orange peel, finely chopped
  • 1 (750 ml) bottle Burgundy wine
  • 12 ounces fresh baby bella OR button mushrooms, halved OR 2 tablespoons dried porcini cepes
  • 3 ounces cured unsmoked bacon such as pancetta, diced
  • Kosher salt
  • Fresh ground pepper
  • 2 cups beef stock OR beef consomme
  • 1 pinch sugar
  • 2 tablespoons tomato paste
  • 1 cup diced tomatoes, optional
  • 10 whole pimento-stuffed green olives, optional

  • Method:

  • In a large non-reactive bowl combine the beef, cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, coarse ground pepper, orange peel, wine and mushrooms.
  • Cover and refrigerate overnight OR for up to 2 days.
  • Bring meat and vegetables to room temperature.
  • Drain, reserving the marinade.
  • Blot beef and vegetables dry with paper towels.
  • Preheat oven to 325 degrees F (175 degrees C).
  • In a large heavy Dutch oven fry the bacon over medium heat until it renders its fat, about 3 to 5 minutes.
  • Remove bacon to paper towels using slotted spoon.
  • Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan.
  • Brown them on all sides, seasoning with salt and pepper, about 7 minutes per batch.
  • Transfer to a platter.
  • Add the marinade to the pot and bring to a boil over high heat.
  • Reduce heat to medium and simmer until liquid is reduced by one third, about 8 minutes.
  • Skim foam from surface.
  • Add stock or consomme and simmer another 8 minutes, until reduced again by one third.
  • Stir in pinch of sugar and tomato paste (and tomatoes and olives, if using).
  • Return meat, vegetables and reserved bacon to the pot.
  • Cover and bake until meat is tender, about 2 1/2 to 3 hours.
  • Serve with a rustic bread for mopping juices along with a salad and a platter of cheeses.
  • Freezes well.

  •  Boeuf En Daub Classic French Beef Burgundy 



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