Beef Bourguignon
Recipe GLPRf9bc911a04a57e
This classic French stew features tender chunks of beef braised in rich red wine with bacon, mushrooms, and pearl onions, infused with aromatic herbs. Slow-cooked until the meat is fork-tender and the flavors meld together, it's a deeply satisfying comfort dish perfect for a special dinner.
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Ingredients
2 bay leaves
4 sprigs fresh thyme
3 sprigs fresh parsley, plus extra leaves for garnish
1 sprig fresh rosemary
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
3 pounds beef stew meat, cut into chunks
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil, plus more as needed
10 ounces cremini mushrooms, halved or quartered if large
1 onion, halved and thinly sliced
4 cloves garlic, roughly chopped
4 carrots, cut into 1 1/2-inch pieces
2 tablespoons tomato paste
2 cups dry red wine
One 14.5-ounce can reduced-sodium beef broth
One 16-ounce bag frozen pearl onions, thawed
Directions
Create a bouquet garni by gathering the bay leaves, thyme sprigs, parsley sprigs, and rosemary sprig. Wrap them together in cheesecloth and secure tightly with kitchen twine, leaving about 6 inches of string extending from the bundle for easy removal later. Set aside.
In a large Dutch oven, cook the bacon pieces over medium heat, stirring occasionally, until the edges are browned but the bacon is not completely rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
Place the flour in a shallow bowl. Season the beef chunks generously with kosher salt and freshly ground black pepper, then add them to the flour and toss to coat evenly, shaking off any excess flour. Add the olive oil to the Dutch oven and heat until it shimmers. Working in batches to avoid crowding, brown the beef on all sides, about 3 to 4 minutes per batch. Transfer the browned beef to a large bowl and continue until all pieces are seared.
Add the mushroom pieces to the Dutch oven and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 4 minutes. If the pan seems dry, add a splash more olive oil. Push the mushrooms to the sides of the pot, then add the sliced onion to the center. Cook until the onion is lightly browned, 6 to 8 minutes, then season again with a pinch of salt and pepper. Stir in the chopped garlic and cook until fragrant, about 1 minute.
Tie the bouquet garni to the handle of the Dutch oven so it hangs into the pot, or simply submerge it in the stew. Add the carrot pieces and tomato paste to the pot, stirring well to coat everything. Cook for 2 minutes, stirring often. Pour in the red wine, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer gently for 2 minutes, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
Add the beef broth and 1 cup of water to the pot, stirring to combine. Return the seared beef and cooked bacon to the pot. Cover and simmer on medium-low heat for 1 hour, until the beef begins to become tender.
Stir in the thawed pearl onions and partially cover the pot. Continue to simmer gently for 1 more hour, until the beef is very tender and breaks easily when pierced with a fork. Remove and discard the bouquet garni.
Taste the stew and season with additional kosher salt and freshly ground black pepper as needed. Ladle into serving bowls and garnish with fresh parsley leaves before serving.
