Entree: France – Bourgogne (Burgundy) – Boeuf Bourguignon (Beef braised in red Burgundy wine)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 3 lb (1.35 kg) beef chuck roast, trimmed and cut into 1.5–2 inch (4–5 cm) cubes
- 4 oz (115 g) thick-cut bacon or lardons, cut into 1/2-inch (1 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped
- 2 carrots, sliced into 1/2-inch (1 cm) rounds
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) full-bodied red wine (traditionally Burgundy)
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) cognac or brandy (optional)
- 2 tsp (4 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 4 sprigs fresh thyme
- 8 oz (225 g) pearl onions, peeled
- 8 oz (225 g) cremini or button mushrooms, halved
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (165°C). Pat beef cubes dry and season with 1 tsp (2 g) salt and 1/2 tsp (1 g) pepper.
2. In a heavy ovenproof pot, cook bacon over medium heat until fat renders and pieces are crisp; remove bacon with a slotted spoon and set aside.
3. Add 2 tbsp (30 ml) olive oil if needed. Brown beef cubes in batches, 2–3 minutes per side, without crowding; transfer to a plate.
4. Sauté chopped onion and carrots in remaining fat until softened, about 5 minutes. Add garlic and cook 30 seconds. Stir in 2 tbsp (30 ml) tomato paste and cook 1 minute.
5. Return beef and bacon to pot, add 2 cups (480 ml) red wine and 2 cups (480 ml) beef stock, 1 bay leaf, and 4 sprigs thyme. Bring to a simmer on stovetop.
6. Cover and place in oven. Braise until beef is very tender, about 2.5–3 hours.
7. While beef cooks, sauté pearl onions and mushrooms in a little oil until browned and set aside. Stir into stew during the last 15 minutes of cooking.
8. Remove pot from oven, discard bay leaf and thyme stems. Skim fat. If sauce needs thickening, simmer on stovetop and whisk in cornstarch slurry until desired consistency. Adjust seasoning.
9. Garnish with chopped parsley and serve with potatoes, buttered noodles, or crusty gluten-free bread.