Beef Bourguignon by Tyler Florence

Ingredients

Canola oil
4 bacon slices
31/2 to 4 pounds beef chuck or round, cut in 2 3 2-inch cubes
Sea salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup Cognac
1 bottle dry red wine, such as Burgundy
1 (141/2-ounce) can low-sodium beef broth
2 tablespoons tomato paste
Bouquet garni (1 fresh rosemary sprig, 8 fresh thyme sprigs, 2 bay leaves,  tied together with a strip of leek)
4 garlic cloves, chopped
2 cups pearl onions, blanched and peeled
1 pound white mushrooms, stems trimmed
Pinch of sugar
2 tablespoons unsalted butter
Fresh flat-leaf parsley, chopped, for garnish

Directions

Place a large Dutch oven over medium heat; drizzle with a 1/2-count of oil. Fry the bacon until crisp and then remove it to a paper towel; you’ll crumble it at the end and use it for garnish. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides; turn with tongs. Season with salt and pepper. (Don’t skimp on this step—it’s key.)

After the meat is browned, put it all back in the pot. Sprinkle the flour over the meat; then stir to make sure the beef is well coated and there are no flour lumps. Pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Cook and stir to evaporate the alcohol. Pour in the red wine and beef broth; then add the tomato paste and bouquet garni. Stir everything together and bring the pot up to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.

Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper. Turn the heat up slightly and simmer for 30 to 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni and then stir in the butter to finish up the sauce.

Bring water to a boil and add 200g of egg noodles cooking until just tender. Drain and toss with unsalted butter, salt, pepper and chopped parsley. Pile onto a plate and top with bourguignon, sprinkle over more parsley and crumbed bacon before serving.