Recipes Soups, Stews and Chili Recipes Stews Beef Beef and Barley Stew a la Bourguignon 4.0 (2) 1 Review 1 Photo This delicious beef stew combines elements of a traditional American beef and barley stew with those of the classic French boeuf bourguignon. I created this for my husband, much to his delight. Guests have raved, too. This is a time-consuming recipe, but I don't think you'll be disappointed. Serve with boiled new potatoes if desired. Submitted by AREENA Published on June 18, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 2 hrs 47 mins Total Time: 3 hrs 17 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 pounds beef stew meat, cut into 1/2-inch cubes 2 teaspoons salt, divided 1 cup all-purpose flour ½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces 2 cups thickly sliced celery 1 cup chopped onion 1 cup chopped carrot 5 cloves garlic, crushed ½ teaspoon red pepper flakes 1 ½ cups red wine 2 fluid ounces cognac 2 (14.5 ounce) cans stewed tomatoes, crushed 3 cups reduced-sodium beef broth 2 ½ cups beef consomme 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 2 teaspoons ground thyme 4 bay leaves ½ teaspoon freshly ground black pepper ⅔ cup pearl barley 1 (8 ounce) package frozen pearl onions, thawed 1 pinch white sugar 1 (16 ounce) package frozen peas 3 tablespoons butter 1 pound crimini mushrooms, quartered 2 tablespoons cornstarch ¼ cup cold water ¼ cup minced fresh Italian parsley Directions Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet. Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot. Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out. Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more. Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas. Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves. Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley. Cook's Notes: You can use a Dutch oven instead of a stock pot. When burning the wine and cognac, keep a skillet lid handy in case the fire needs quick extinguishing. I Made It Print Nutrition Facts (per serving) 649 Calories 25g Fat 55g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 649 % Daily Value * Total Fat 25g 32% Saturated Fat 10g 52% Cholesterol 84mg 28% Sodium 1469mg 64% Total Carbohydrate 55g 20% Dietary Fiber 9g 33% Total Sugars 12g Protein 36g 73% Vitamin C 27mg 29% Calcium 119mg 9% Iron 7mg 41% Potassium 1026mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.