Boeuf Bourguignon

Tags: #classic-french #beef #braise #stew Serving: 6 servings Total time: 3 hours 30 minutes

A deep, glossy Burgundy-braised beef stew with lardons, carrots, pearl onions, and mushrooms.

Ingredients

• 1500 g beef chuck, 4 cm cubes
• 200 g slab bacon, 1 cm lardons
• 300 g carrots, 2 cm chunks
• 300 g yellow onions, medium dice
• 300 g pearl onions, peeled
• 400 g cremini mushrooms, quartered
• 20 g garlic, minced
• 30 g tomato paste
• 25 g all-purpose flour
• 30 ml neutral oil
• 60 g unsalted butter
• 750 ml Burgundy red wine
• 500 ml beef stock, unsalted
• 30 ml brandy (optional)
• 60 ml water
• 12 g fine sea salt, divided
• 4 g freshly ground black pepper, divided
• 5 g granulated sugar
• 5 g fresh thyme sprigs
• 2 g bay leaves
• 10 g parsley stems
• 10 g flat-leaf parsley, chopped

Steps

1. Heat oven to 160°C.
2. Pat beef dry with paper towels.
3. Season beef with 8 g salt and 2 g pepper.
4. Heat a large Dutch oven over medium heat.
5. Add oil to the pot.
6. Add lardons to the pot.
7. Cook lardons until browned and rendered, 8–10 minutes.
8. Transfer lardons to a bowl.
9. Increase heat to high.
10. Add one-third of the beef to the pot.
11. Brown beef on all sides, 6–8 minutes.
12. Transfer beef to a bowl.
13. Repeat browning with remaining beef in batches.
14. Reduce heat to medium.
15. Add diced onions to the pot.
16. Cook onions until translucent, 5 minutes.
17. Add carrots to the pot.
18. Cook carrots until lightly colored, 4 minutes.
19. Add garlic to the pot.
20. Cook garlic until fragrant, 30 seconds.
21. Stir in tomato paste.
22. Cook tomato paste until rust-colored, 2 minutes.
23. Sprinkle flour over the vegetables.
24. Cook flour until it smells nutty, 2 minutes.
25. Pour in brandy.
26. Boil brandy for 1 minute.
27. Pour in wine.
28. Scrape up browned bits from the pot base.