Entrée: France – Bœuf Bourguignon (Burgundy Beef Stew)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 15 min

Additional 10 min

Total 3 hrs 30 min

Ingredients

3 lb (1.4 kg) beef chuck, cut into 2-inch (5 cm) cubes
6 oz (170 g) thick-cut bacon, cut into lardons
2 tbsp (30 ml) olive oil, plus more as needed
2 tbsp (30 g) unsalted butter, divided
1 large yellow onion, diced
2 medium carrots, cut into 1 / 2-inch (1.25 cm) pieces
4 cloves garlic, minced
2 tbsp (30 g) tomato paste
3 tbsp (24 g) all-purpose flour
2 tbsp (30 ml) brandy or cognac (optional)
1 bottle (750 ml) dry red Burgundy or Pinot Noir
2 cups (480 ml) beef stock, plus more as needed to just cover
1 bay leaf
4 sprigs fresh thyme (or 1 tsp dried thyme)
6 parsley stems (for bouquet garni) plus 2 tbsp (8 g) chopped parsley for garnish
1 tsp black peppercorns (optional, for sachet)
12 oz (340 g) pearl onions, peeled
10 oz (300 g) cremini or button mushrooms, quartered
1 tsp sugar
1 / 2 cup (120 ml) water
Kosher salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 325 F (160 C). Pat the beef dry and season generously with salt and pepper.
In a large Dutch oven over medium heat, cook the bacon until golden and the fat renders, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a bowl, leaving the fat in the pot.
Increase heat to medium-high. Working in batches, add enough olive oil to lightly film the pot if needed and brown the beef on all sides until deeply caramelized, about 6 to 8 minutes per batch. Transfer browned beef to the bowl with the bacon.
Pour off excess fat, leaving about 2 tbsp in the pot. Reduce heat to medium. Add the diced onion and sliced carrots; cook, stirring, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook 30 seconds. Add the tomato paste and cook 1 minute to caramelize.
Return the beef and bacon (with any juices) to the pot. Sprinkle the flour evenly over the meat and stir to coat; cook 2 minutes to toast the flour. Add the brandy, if using, and the wine, scraping up any browned bits. Add enough beef stock to just cover the meat.
Add the bay leaf, thyme, parsley stems, and peppercorns if using (tie into a bundle or add loose and strain later). Bring to a simmer, taste and season lightly with salt, then cover and transfer to the oven. Braise until the beef is very tender, 2 1/2 to 3 hours.
While the beef braises, glaze the pearl onions: In a skillet, combine pearl onions, 1 tbsp butter, the sugar, a pinch of salt, and the water. Bring to a simmer over medium heat, cover, and cook until tender, 8 to 10 minutes. Uncover and cook, shaking the pan, until the liquid evaporates and the onions are lightly browned and glazed. Set aside.
Sauté the mushrooms: In the same skillet over medium-high heat, heat 1 tbsp butter and 1 tbsp olive oil until hot. Add mushrooms in an even layer; cook undisturbed 3 to 4 minutes, then stir and cook until browned and their moisture evaporates, 5 to 7 minutes. Season with salt and pepper and set aside.
Finish the sauce: Remove the Dutch oven from the oven. Using tongs, transfer the beef and carrots to a bowl; discard the herb stems and bay leaf. Skim excess fat from the surface of the braising liquid. Simmer the liquid on the stovetop until slightly reduced, glossy, and it lightly coats a spoon, 10 to 15 minutes. Adjust seasoning with salt and pepper.
Combine: Return the beef, carrots, and bacon to the reduced sauce along with the glazed pearl onions and sautéed mushrooms. Simmer gently for 5 minutes to warm through and meld flavors.
Serve hot, sprinkled with chopped parsley. Accompany with buttered potatoes, mashed potatoes, egg noodles, or crusty bread.