Boeuf Bourguignon
Directions
- 1Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper.
- 2Chop bacon.
- 3Parboil bacon for 2–3 minutes to render out fat.
- 4Fry bacon in a large sauté pan with vegetable oil until browned and crispy.
- 5Remove bacon from the pan.
- 6Brown the beef in the bacon fat and oil.
- 7Remove the beef from the pan.
- 8Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened.
- 9Set the vegetables aside.
- 10Deglaze the pan with 3 cups of burgundy.
- 11Get a Dutch oven ready.
- 12Place the beef inside.
- 13Toss with 1/4 cup of all-purpose flour.
- 14Place in a 400°F oven for about 10 minutes until toasty.
- 15Add the vegetables and bacon.
- 16Top with the wine from the deglazed pan.
- 17Supplement with beef stock until the beef and vegetables are barely covered.
- 18Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste.
- 19Mix well.
- 20Partially cover with the Dutch oven lid.
- 21Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally.
- 22Make onions and mushrooms.
- 23Start with about a pound of pearl onions and cover with boiling water.
- 24Peel the onions.
- 25Drop the peeled onions into a hot pan with a little bit of oil and toss until browned.
- 26Deglaze with about a cup of beef stock.
- 27Cover and braise for about 45 minutes until completely soft but retaining their shape.
- 28Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter.
- 29Once the mushrooms have expelled most of their moisture, add about a teaspoon of chopped thyme, season with salt and pepper, and continue to cook until completely soft (about 15 minutes).
- 30Pull the beef out with tongs.
- 31Strain the liquid into a large saucepan.
- 32Aggressively reduce the liquid until thick enough to coat the back of a spoon.
- 33Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley.
Ingredients
- 3 pounds chuck roast
- 1 salt
- 1 pepper
- 1 bacon
- 1 vegetable oil
- 1 onion
- 4 peeled and chopped carrots
- 3 cups burgundy
- 0.25 cup all-purpose flour
- 1 beef stock
- 3 crushed cloves of garlic
- 1 tablespoon chopped thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 pound pearl onions
- 2 tablespoons butter
- 8 ounces mushrooms
- 1 parsley
Equipment
bowlknifecutting boardpotsaucepanDutch oventongswhiskspoonstrainerplatesforkknife