Beef Bourguignon

Average: 5 (1 vote)
1 hour 6 Servings Print RecipeEmail Recipe

Ingredients

2 1⁄2poundboneless beef chuck (cut into 2 inch pieces)
1mediumcarrot (peeled and halved crosswise)
1mediumyellow onion (peeled and quartered)
1 celery stalk (halved crosswise)
5sprigparsley (plus minced parsley for garnish)
5sprigthyme
1 bay leaf
750millilitrered wine (i.e. 1 bottle - preferably an inexpensive pinot noir)
1⁄2cupall-purpose flour
2tablespoonvegetable oil
5slicebacon, diced
4cupwater
10ouncepearl onions (unpeeled)
9tablespoonunsalted butter (i.e. 1 stick +1 tablespoon)
10ouncesmall white mushrooms (halved)
5smallcarrots (cut into 1 inch pieces)
1pinchsugar

Instructions

In a nonreactive bowl combine the beef, carrot, quartered onion, celery, the 5 parsley sprigs, the time, bay leaf, and red wine. Store in refrigerator for at least 12 hours.

Remove the beef and reserve the vegetable-wine mixture. Dry the beef well with paper towels. Season generously with salt and pepper, and toss with the flour.

Heat the oven to 275°. Heat the vegetable oil in a Dutch oven with a tight fitting lid over medium-high heat. Add the bacon and cook, stirring, until crispy, about 3 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Pour two thirds of the bacon fat into a small bowl.

Return the Dutch oven with remaining bacon fat to medium-high heat. Working in 3 batches, add one third of the beef to the Dutch oven (leaving behind any excess flour) and cook, stirring occasionally, until well browned, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat 2 times with the remaining bacon fat and beef.

Wipe out the Dutch oven. Return the beef to it and add the reserved vegetable–wine mixture. Add the 4 cups of water. Bring stew to a boil, then place in the oven, covered, and cook until the beef is very tender, about 3 hours. Using a slotted spoon, remove and discard the vegetables and herbs. Set the stew aside, covered.

While the beef cooks, bring a medium saucepan of salted water to a boil. Add the pearl onions and cook for 2 minutes. Using a slotted spoon, transfer the pearl onions to a bowl of ice water. Using a paring knife, peel the onions, leaving the root ends intact.

In a large skillet over medium-high heat, heat 3 tablespoons of the butter. Add onions and cook, stirring frequently, until well browned and tender, about 7 minutes. Season with salt and pepper to taste and, using a slotted spoon, transfer to the stew. Wipe out the skillet and return to the heat. Heat 3 more tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until well browned, about 12 minutes. Season with salt and pepper to taste and transfer to the stew. Wipe out the skillet and return to the heat. Heat the remaining 3 tablespoons of butter. Add the carrots and sugar and cook, stirring, until lightly browned and tender, about 7 minutes. Season with salt and pepper to taste and, using a slotted spoon, transfer to the stew.

Mix everything together well. Bring the stew to a boil, lower the heat, and simmer, uncovered, until thickened, about 10 minutes. Season with salt and pepper to taste, sprinkle with minced parsley, and serve.

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