Recipe Book

Beef Bourguignon

Beef 180 min

Adapted from NYT Cooking (Melissa Clark)

Ingredients

  • 3 lb 1.4 kg beef chuck or other boneless stewing beef, cut into 2-inch cubes
  • 2 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 5 oz 140 g lardons, pancetta, or bacon, diced
  • 1 onion, finely chopped
  • 1 large carrot, sliced
  • 2 garlic cloves, minced
  • 1 tsp tomato paste
  • 2 tbsp 16 g all-purpose flour
  • 750 ml 750 ml red wine (one 750ml bottle)
  • 1 large bay leaf
  • 1 thyme sprig
  • 8 oz 227 g pearl onions, peeled (about 12–15)
  • 8 oz 227 g cremini mushrooms, halved if large
  • 1 tbsp 15 ml extra-virgin olive oil
  • pinch sugar
  • to taste flat-leaf parsley, chopped, for garnish

Method

  1. Season the beef with 2 tsp salt and the pepper. Let sit at room temperature at least 30 minutes, or chill up to 24 hours.
  2. Cook the lardons over medium-low heat in a large Dutch oven until the fat renders and they're browned and crisp, 10–15 minutes. Transfer to a paper-towel-lined plate, keeping the fat in the pot.
  3. Heat the oven to 175°C (350°F). Raise the heat under the pot to medium-high until the fat starts to smoke. Brown half the beef in a single layer, 10–15 minutes, transferring pieces out as they brown. Repeat with the rest.
  4. Reduce heat if needed. Stir in the onion, carrot, and remaining 1/4 tsp salt, and cook until soft, about 10 minutes.
  5. Stir in the garlic and tomato paste, cook 1 minute. Stir in the flour, cook 1 minute, then add the wine, bay leaf, and thyme, scraping up the browned bits. Return the beef and half the lardons to the pot.
  6. Cover and transfer to the oven. Cook until the beef is very tender, about 1½ hours, turning the meat halfway through.
  7. Meanwhile, combine the pearl onions, mushrooms, 1/4 cup water, the olive oil, and a pinch each of salt, pepper, and sugar in a large skillet over high heat. Bring to a simmer, cover, reduce to medium, and cook 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until well browned, 5–7 minutes.
  8. To serve, scatter the onions, mushrooms, and remaining lardons over the stew, then top with parsley.

Notes