Beef Bourguignon
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 618
- Total Fat
- 26
- Saturated Fat
- 11
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 58
- Cholesterol
- 173
- Sodium
- 1325
- Total: 5 hr 10 min (includes sit time)
- Active: 1 hr 10 min
Ingredients
4 pounds beef chuck, cut into 2-inch cubes
8 ounces pancetta or bacon, diced small
Kosher salt and freshly ground black pepper
4 large carrots or 6 medium, sliced into 1-inch-thick pieces
2 large shallots or 3 small, sliced
5 sprigs fresh parsley, plus more for garnish
4 to 5 sprigs fresh thyme
1/4 cup tomato paste
1 to 2 tablespoons soy sauce
1 tablespoon white miso paste
1/2 teaspoon sugar
4 cloves garlic, minced
2 cups beef stock
Three-quarters of a 750-milliliter bottle red wine
3 tablespoon unsalted butter
14 ounces peeled pearl onions (frozen works)
8 ounces baby bella mushrooms, sliced thin
Serving suggestions: rice, mashed potatoes or sourdough toast
Minced fresh chives, for garnish
Directions
Special equipment:
butcher’s twine- Set the beef out on a paper towel-lined sheet tray in a single layer and allow to come to room temperature for 1 hour. Pat the beef dry on all sides.
- In a large Dutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes. Remove to a paper towel-lined plate.
- Sprinkle the beef generously with salt on all sides (don’t do this step until just before searing). In the same Dutch oven with the pancetta, sear the beef in 3 to 4 batches until browned heavily on all sides, 7 to 10 minutes per batch. Set the beef aside on a platter.
- Add the carrots and shallots to the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes. Season with salt and pepper. Tie the parsley and thyme into a bundle using butcher’s twine. Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle to the Dutch oven and cook for 1 minute more.
- Deglaze the pan with the beef stock, scraping up all the browned bits on the bottom of the pan with a wooden spoon. Add the wine.
- Add the beef back to the stew and cook, covered, on low heat for 1 1/2 to 2 1/2 hours. Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.
- While the stew is cooking, melt 1 tablespoon butter in a medium skillet on medium heat. Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8 to 10 minutes. (Do not add salt until the end, as that will prevent browning.)
- When the stew is finished, use a spider or a large, slotted spoon to remove the beef and vegetables to a platter or large bowl. Discard the herb bundle. Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes. Add the remaining 2 tablespoons butter and combine. Add the beef and vegetables back to the sauce.
- Add the mushrooms and pearl onions and gently stir to combine. Serve with rice, mashed potatoes or over sourdough toast and garnish with plenty of chopped parsley, chives and the pancetta.