Beef Bourguignon
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 664
- Total Fat
- 27
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 60
- Cholesterol
- 172
- Sodium
- 1636
- Total: 3 hr 40 min
- Active: 1 hr
Ingredients
6 ounces applewood bacon, cut into 1/2-inch pieces
3 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and ground black pepper
3 tablespoons all-purpose flour
3 cups beef broth
1 large onion, peeled and coarsely chopped
2 carrots, unpeeled and coarsely chopped
1 head garlic, unpeeled cloves separated and lightly crushed
6 sprigs fresh thyme
2 dried bay leaves
Pinch of whole black peppercorns
10 sprigs fresh flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
1 bottle red wine, such as Pinot Noir
1 tablespoon tomato paste
1 pound frozen pearl onions, thawed
2 tablespoons unsalted butter
12 ounces white mushrooms, caps quartered and stems removed and trimmed on the bias to same size as cap pieces
Directions
Special equipment:
2 large pieces of cheesecloth and kitchen twine- Preheat the oven to 300 degrees F.
- In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot. Season the beef with salt and pepper. Working in batches, place the beef in the pot in a single layer, sear until dark brown on all sides and remove to a plate. Reserve the fat in the pot.
- Place the pot over medium heat and whisk the flour into the reserved fat. Slowly whisk in the beef broth and bring to a simmer, stirring frequently, until thickened, 3 to 5 minutes. Return the beef and bacon to the pot.
- Cut 2 large pieces of cheesecloth and lay them on a clean work surface to form a cross. Pile the onion, carrots, garlic cloves, thyme, bay leaves, peppercorns and 10 parsley sprigs in the center. Gather the ends together to form a bundle and tie closed with kitchen twine. Place in the pot.
- Add the wine and tomato paste to the pot, cover and transfer to the oven. Cook until the beef is tender, about 2 1/2 hours. Remove and discard the cheesecloth bundle. Remove the beef to a plate. Bring the remaining liquid in the pot to a boil and cook until reduced by half, about 10 minutes. Reduce the heat to low and return the beef to the pot. Add the pearl onions.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until browned, about 5 minutes. Transfer to the pot. Garnish with the chopped parsley and serve.