Kathleen Rear

I can never find Burgundy wine. Maybe it’s the same thing? Maybe I’m not looking hard enough. Whatever the case, I’ve always used Cabernet Sauvignon in my version of Beef Bourguignon.

Let me tell you a secret about this classic French stew. It’s cheap eats. It’s what you want to have when you are pinching pennies as hard as you can. I made this for six people for $6.34 per person.
Also, this is a great seduce a man or impress the in-laws meal.

Beef Sauvignon

1 large (7-10 lbs) or 2 small: Beef Chuck Roast
10 rashers of Bacon
8-10 medium Carrots
1 large Sweet Onion
1 bottle Cabernet Sauvignon
2 cups water
10 sprigs of Fresh Thyme
Salt & Pepper

Prep:
Cut up your roast into large chunks, about 1 1/2 inch cubes. Trim off most of the fat. Season the beef with salt and pepper. (I’ll let you decided how much)
Snip the bacon into 1 inch chunks.
Peel and dice the onion.
Peel and cut the carrots into 1 inch rounds
Wash and strip the leaves off the thyme.

Heat a heavy bottomed stew pot over medium high heat. Brown the bacon until crispy, then remove and set aside.
Brown the beef in small batches on all sides. You’re not going for fully cooked just a browned crust on the outside.
You should be developing a browned stuck on mess on the bottom of your pot. This is good. Yur doin it rite! If the bottom is getting black, turn down the heat your pot is too hot.
After all your meat is browned, place it on the plate with the bacon and set aside.
In go the diced onions. Saute on medium heat for about 3-5 minutes.
Turn up the heat to high for just a moment and then add about a cup of the Cabernet and scrape the bottom of the pot freeing the lovely browned bits and stirring them into the wine until dissolved.
Turn the heat back down to medium and toss in the carrots.
Toss back in the beef and bacon and stir everything together.
Add the rest of the wine. Yes, the whole bottle.
Add about 2 cups of water or enough to barely cover the meat.
Bring the stew to a boil, Then reduce the heat to a simmer and cover.
Cook, stirring occasionally, for 2 1/2 to 3 hours or until the meat is fork tender. Skim the fat off the top of the stew every 1/2 hour or so.
If the finished sauce is not thick enough for your liking, mix 1 tablespoon of cornstarch with 2 or 3 tablespoons of water. Stir this mixture into the sauce. It’s cheating yes, yes I know!
Sprinkle the thyme over the top before serving with a nice baguette.