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The weather outside is frightful but this recipe is so delightful.

Temperatures have been hovering in the single digits here in New York, but we’re taking comfort in Cayenne Catering’s  delicious recipe for Beef Bourguignon. Warm up with this dish soon.

Beef Bourguignon

Yield: 4 servings

Ingredients:

1 tablespoon olive oil

8 ounces dry cured center cut smoked bacon, diced

2 1/2 pounds chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced into 1-inch chunks

2 onions, sliced

2 chopped garlic cloves

1/2 cup Cognac

1 bottle dry red wine

2 cups beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

4 tablespoons butter, divided

3 tablespoons all-purpose flour

1 pound frozen pearl onions

1 pound fresh mushrooms sliced

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 until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Sprinkle the beef with salt and pepper. Sear the beef in the hot oil, in a single layer for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Add the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes,until the onions are lightly browned. Add the garlic and cook for 1 minute. Add the Cognac and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of 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  1/2  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. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of 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.