Entree: France – Burgundy – Bœuf Bourguignon (Beef braised in Burgundy wine)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 3 lb (1.4 kg) beef chuck roast, trimmed and cut into 2-inch (5 cm) cubes
- 6 oz (170 g) bacon or lardons, cut into pieces
- 1 large onion, chopped
- 4 medium carrots, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) mushrooms, halved or quartered
- 2 cups (480 ml) Burgundy or other full-bodied dry red wine
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water, optional for thickening

Instructions

1. In a heavy Dutch oven, cook the bacon over medium heat until crisp; remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Season the cubed beef with salt and pepper. Brown the beef in batches in the bacon fat (add olive oil if needed), ensuring a good sear; remove and set aside.
3. Add the chopped onion and carrots to the pot and sauté until softened, about 5–7 minutes. Stir in the tomato paste and cook 1–2 minutes.
4. Return the beef and bacon to the pot, pour in the wine and enough beef stock to almost cover the meat. Add bay leaves and thyme.
5. Bring to a simmer on the stovetop, cover, and transfer to a 325°F (160°C) oven. Braise until the meat is fork-tender, about 2–3 hours.
6. During the last 20 minutes, sauté the mushrooms in a small pan with a little oil until browned, then add to the braise.
7. Remove meat and vegetables to a serving dish. Skim fat from the sauce and reduce it on the stovetop until slightly thickened; if desired, whisk in the cornstarch slurry and simmer until glossy. Adjust seasoning.
8. Return bacon to the pot or place on top of the served stew and serve with boiled potatoes or roasted root vegetables.