First Fall Meal . . . Beef Bourguignon

We welcomed in the first day of Fall this week. One thing I love about this time of year is cooking easy, delicious one pot meals. There is something about being able to throw a bunch of vegetables, herbs and protein in a pot, letting it simmer, and, like magic, you have a wonderful meal. There is also something about the laziness factor in it. It is so darn easy!

When I pick up the Third Son from football practice, his first question is, “What’s for dinner?”. Both boys are ready for dinner almost immediately when they get home. After hours at school and a long football practice, they definitely want more than a salad! I introduced a new recipe this week, in light of welcoming in a new season, that was a huge hit. If you want a warm, easy, one pot meal, I’ve got you covered!

Simmering on the stove in my favorite Le Creuset that I snagged at TJ Maxx!

Beef Bourguignon

Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Freshly ground black pepper
1 pound carrots, sliced diagonally (or purchase pre-sliced)
2 yellow onions, chopped
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1/2 bottle good dry red wine (I used Pinot Noir)
2 cups low sodium beef broth
1 tablespoon tomato paste
1 tsp dried thyme
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound sliced, fresh mushrooms

Optional: Sour Dough bread for serving (or sopping!)

Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the 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 then sprinkle them with pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, and 2 teaspoons of pepper in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and the meat and bacon back into the pot with the juices. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Serve in a bowl with the juices (My boys loved a little bread on the side) add a little bread and a green salad and you are done!