Beef Bourguignonne

Total Time:
2 hr 30 min
30 min
2 hr

4 servings

  • 6 strips thick-cut bacon, chopped
  • 2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground pepper
  • 2 medium carrots, diced
  • 2 medium onions, diced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 cloves garlic
  • 1 sprig fresh parsley, plus more for garnish
  • 1 4 -inch piece celery stalk
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1/2 cup brandy
  • 2 cups burgundy, cotes du rhone or other dry red wine
  • 2 cups beef stock
  • 2 tablespoons unsalted butter
  • 3/4 cup pearl onions, peeled
  • 1 teaspoon sugar
  • 1 cup quartered button mushrooms
  • Preheat the oven to 325 degrees. Heat a 6-to-8-quart Dutch oven over medium-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the drippings in the pot.

  • Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with a slotted spoon to the plate with the bacon.

  • Add the carrots and onions to the pot and cook until softened and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a "bouquet garni": Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).

  • Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato paste. Add the brandy and cook until reduced by half, about 5 minutes. Add the red wine; cook until reduced by half again, about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, then cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.

  • Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until the water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden, 3 to 4 minutes. Season with salt and pepper; set the skillet aside.

  • Remove the meat from the pot with a slotted spoon. Let the sauce sit for a few minutes, then skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley. (For better flavor, make the dish a day ahead.)

  • Photograph by Lucy Schaeffer

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    This recipe is featured in:

    Ultimate Wine Guide