Classic Beef Bourguignon. This recipe is a combination of Beef Bourguignon techniques I have used over the years. It’s a bit simpler to make than the Julia Child recipe, but every bit as good.
INGREDIENTS
For Mirepoix
- 3 large Carrots, peeled and diced fine
- 3 Celery stalks, diced fine
- 2 large Yellow Onions, diced fine
For the Stew
- 6 Slices Bacon, cut into lardons – about 1/2 inch wide pieces
- 1/2 Cup Beef Tallow (or Avocado Oil)
- 6 Lbs Chuck Roast, cut into 1 to 2-inch chunks
- 2 Tbsp All-Purpose Flour
- 1 bottle Red Wine, I prefer a sour tasting Pinot Noir
- 3 cups Beef Stock (homemade stock is absolutely preferred)
- 1 can Tomato Paste (6oz)
- 6 sprigs Thyme – tied into Bouquet Garni
- 5 cloves smashed Garlic
- 3 whole Bay Leaves
- Kosher salt and freshly ground Black Pepper
For the finishing add-ins
- 12 Sprigs of Fresh Thyme
- 2 pounds fresh Cremini Mushrooms, halved or quartered – depending on size
- 40-45 small Pearl Onions (2, 14 oz bags frozen)
- 4 Large Carrots – peeled and cut into thick slices, diagonally
SPECIAL EQUIPMENT
Large Dutch Oven – About 7 Qts
Kitchen Twine
Large Sauté Pan
Immersion Blender
INGREDIENTS NOTES
PREPARATION
The night before…
Season the meat generously with salt and pepper. Spread on a baking sheet (preferrable with a drying rack). Place in the refrigerator uncovered overnight to allow the meat to dry brine. This will allow much of the surface moisture to evaporate and will help with the searing
Make the Beef Bourguignon
Preheat the oven to 300 deg F
In the Dutch Oven on the stovetop…
Simmer bacon lardons in 4 cups water for 15 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Remove from the Dutch Oven and set aside
If the beef was not dry brined, dry the beef with a few paper towels for better browning.
On Medium-High heat on the stovetop, sear the beef.
Add the Tallow to the Dutch Oven (don’t worry about cleaning out any fond leftover from the bacon). Working in batches to avoid crowding the pan, sear the mean until each side has a nice crust. Don’t under do this step. be patient, let the meat sear well. If there starts to be a liquid in the pan, you probably have crowded the pan. Remove a few pieces. Continue this process until all of the meat is well seared with a nice crust. This is an important step for the flavor of this dish, be patient
Pour off any excess oil, return Dutch Oven to the stovetop
Add the mirepoix, bouquet garni, and bay leaves. Sautee until the onions are translucent. While sautéing, the mirepoix will release moisture. Using a wooden spoon or spatula, use the moisture to deglaze the pan and scrape up the fond (brown bits) from the bottom of the pan. The mirepoix should start to have a nice brown color.
Add the garlic and sauté until the garlic is fragrant – about 1 minute. Do not let the garlic burn
Add the tomato paste. Spread around the mirepoix and let the tomato paste cook for about 2 minutes
Add the wine. Yes, the entire bottle. Bring to a light boil and let the wine reduce by about 30%. While reducing, scrape the bottom of the pan again to release any last bits of fond.
Add the beef stock, beef and bacon lardons, bring to a light boil
Cover and move to the oven. Braise for about 3 hours
About 2 hours into the cook, prepare the add-ins
In a large sauté pan, cook the Pearl Onions, Carrots and Mushrooms separately
For each (Pearl Onions, Carrots and Mushrooms), add 2 pats of Butter and a couple of tablespoons of Olive Oil to the pan on high heat.
Add the desired item (one at a time) to the pan along with 4 sprigs of fresh Thyme. Sauté until it starts to brown, stir and let brown some more. The intent is to let it brown all over. Don’t over stir, too much stirring will prevent browning. When each item is finished, put it into a large bowl and proceed to the next item. Its ok if it cools down
When the veggies are complete, add the flour to the Dutch Oven. My preferred method for adding flour to thicken the sauce uses an immersion blender. Scoop about 1 cup of liquid from the Duch Oven into a mixing bowl, add the 2 Tbsp of Flour, then use the immersion blender to create a slurry. Scrape this slurry back into the Dutch oven and let it cook for at least 30 more minutes
When the meat is near fall apart tender, the braising is complete. Add the sautéed veggies and stir into the Dutch Oven.
The Beef Bourguignon is complete!
SERVING SUGGESTIONS
Serve over Mashed Potatoes (Pomme Puree) or Cauliflower Mash
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