180 min
Beef Bourguignon
Recipe GLPR801342c447bb74
A classic French braise of tender beef chuck simmered in red wine with pearl onions, mushrooms, and aromatic vegetables. Crispy bacon and a rich, deeply flavored sauce create a warming, elegant main course perfect for special dinners.
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Ingredients
6 ounces Applewood bacon, cut into 1/2-inch pieces
3 pounds Beef chuck, cut into 1 1/2-inch cubes
Salt
Ground black pepper
3 tablespoons All-purpose flour
3 cups Beef broth
1 Large onion, peeled and coarsely chopped
2 Carrots, unpeeled and coarsely chopped
1 head Garlic cloves, unpeeled, separated and lightly crushed
6 Fresh thyme sprigs
2 Dried bay leaves
1 pinch Whole black peppercorns
10 Fresh flat-leaf parsley sprigs, cut in half
1 bottle Red wine, such as Pinot Noir
1 tablespoon Tomato paste
1 pound Frozen pearl onions, thawed
2 tablespoons Unsalted butter
12 ounces White mushrooms, caps quartered and stems trimmed
3 tablespoons Chopped fresh flat-leaf parsley, for garnish
Directions
Preheat your oven to 300°F.
In a large Dutch oven, cook the bacon pieces over medium-high heat, stirring occasionally, until crispy and golden, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper-towel-lined plate, leaving the rendered fat in the pot.
Season the beef chuck cubes generously with salt and pepper on all sides. Working in two or three batches to avoid crowding, place the beef in a single layer in the pot and sear over medium-high heat until dark brown on all sides, about 3-4 minutes per batch. Transfer each batch to a clean plate and reserve all the rendered fat in the pot.
Reduce the heat to medium. Add the flour to the pot and whisk constantly into the fat for about 1-2 minutes to create a paste. Slowly pour in the beef broth while whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring frequently, until the sauce thickens noticeably, about 3-5 minutes. Return the seared beef and cooked bacon to the pot.
Lay two large pieces of cheesecloth on a clean work surface, positioning them in a cross pattern. In the center, pile the chopped onion, carrots, garlic cloves, thyme sprigs, bay leaves, peppercorns, and parsley sprigs. Gather all four corners of the cheesecloth together and tie tightly with kitchen twine to form a bundle. Place this bundle in the pot with the beef.
Pour the red wine into the pot and stir in the tomato paste until well combined. Cover the Dutch oven with its lid and transfer to the preheated 300°F oven. Braise until the beef is very tender when pierced with a fork, about 2½ hours.
Remove the pot from the oven. Carefully remove and discard the cheesecloth bundle. Using a slotted spoon, transfer the beef to a clean plate and tent loosely with foil to keep warm.
Place the pot on the stovetop over medium-high heat. Bring the liquid to a gentle boil and cook, stirring occasionally, until the sauce reduces by about half and becomes more concentrated, approximately 8-10 minutes. Reduce the heat to low and return the beef to the pot. Add the thawed pearl onions and stir gently to combine.
In a separate large skillet, melt the butter over medium heat. Add the mushroom pieces and sauté, stirring occasionally, until they turn golden brown and release their moisture, about 5-7 minutes. Transfer the mushrooms to the pot with the beef.
Stir the braised beef mixture gently to combine all components. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into serving bowls or a platter and garnish with the chopped fresh parsley.
