Serves 6
135 min
Beef Bourguignon
Recipe GLPRaa1cd820091493
A classic French braise of tender beef chuck, rich bacon, and root vegetables slow-cooked in red wine and beef broth with tomato paste and thyme. The meat becomes meltingly tender after braising low and slow in the oven, creating a deep, complex sauce. Pearl onions and mushrooms are added at the end for sweetness and umami. Serve over crusty bread.
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Ingredients
1 tablespoon good olive oil
8 ounces good bacon, diced
2 1/2 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper to taste
1 pound carrots, cut diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (about 2 cloves)
1/2 cup Cognac or good brandy
1 bottle (750 ml) good dry red wine, such as Burgundy
2 to 2 1/2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
4 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1 pound frozen pearl onions
1 pound mushrooms, stems discarded, caps thickly sliced
Directions
Preheat the oven to 250°F (120°C).
Heat the olive oil in a large Dutch oven or heavy braising pot over medium heat. Add the diced bacon and cook, stirring occasionally, for 8 to 10 minutes until lightly browned and some fat has rendered. Transfer the bacon to a large plate using a slotted spoon.
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Working in batches and without crowding the pot, sear the beef in the hot bacon fat for 3 to 5 minutes per batch, turning the pieces to brown on all sides. As each batch finishes, transfer it to the plate with the bacon. Once all beef is seared, set the plate aside.
Add the sliced carrots and yellow onions to the fat remaining in the pot along with 1 tablespoon of salt and 2 teaspoons of pepper. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Stir in the garlic and cook for 1 minute more.
Pour in the Cognac, then carefully ignite it with a long match (standing back as you do) to burn off the alcohol. Once the flames subside, return the seared beef and bacon to the pot along with any accumulated juices from the plate. Pour in the red wine and enough beef broth to almost cover the meat. Stir in the tomato paste and thyme.
Bring the liquid to a boil, then cover the pot with a tight-fitting lid and place it in the preheated 250°F oven. Braise for about 1 hour 15 minutes, or until the beef is very tender when pierced with a fork.
Remove the pot from the oven and place it on the stovetop over medium heat. In a small bowl, mash 2 tablespoons of the softened butter with the flour using a fork until well combined. Stir this mixture into the stew to thicken the sauce. Add the frozen pearl onions and bring the stew to a boil.
In a separate medium skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the mushroom slices and sauté for about 10 minutes, stirring occasionally, until lightly browned and any liquid has evaporated. Add the sautéed mushrooms to the stew.
Lower the heat to medium-low and simmer the stew uncovered for 15 minutes, allowing the flavors to meld. Taste and adjust the seasoning with salt and pepper as needed.
Serve the beef bourguignon in shallow bowls, ladled over slices of crusty bread or with bread on the side. If desired, sprinkle with fresh parsley.
