Oven Baked Beef Bourguignon Recipe

CookingNook.com's Beef Bourguignon

4 pounds beef rump or beef chuck, cut into 1" cubes
1/3 cup warm cognac
2 whole onions, each stuck with 2 cloves garlic
1 teaspoon thyme
1/2 bay leaf
4 cups dry red wine
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 slice orange
2 tablespoons butter
18 small white onions, peeled

Heat a Dutch oven (or other large oven safe covered baking dish) over medium-high heat. Add beef and brown thoroughly on all sides. Pour warm cognac over beef and ignite with a match. Allow flames to burn out.

Preheat the oven to 300ºF.

Add 2 c1oved onions, garlic, thyme, bay leaf, dry red wine, salt, pepper and orange slice. Bring to a boil on top of the range. Cover Dutch oven, place in the preheated oven and bake about 2 hours.

Turn once or twice during the cooking period. Melt butter in a skillet. Add white onions and brown on all sides. Add to the beef in the Dutch oven. Cook for 30 minutes more or until the beef is tender. Remove beef and onions to a hot serving platter. Cook down the liquid in the Dutch oven. Add the beef and onions back, stir and serve.

Makes 8 to 10 servings.

This round Dutch oven from Le Creuset is the perfect pot for beef bourguignonne and other roasts and stews. Le Creuset 7.25-qt. Enameled Round Dutch Oven, Dijon

• Although beef bourgignon is usually cooked from cubed beef, you can certainly use a whole rump roast. Have the beef rump tied. If there is very little fat on the outside, have the butcher tie on several pieces of beef suet for added moisture. Brown the roast on all sides. Follow the directions as given. To serve, slice beef and serve with the gravy poured over.