Beef Bourguignon
This is a dish of patience, not complexity. When done right, the wine reduces until it coats the back of a spoon, and the beef yields to the touch of a fork.
Commit to the sear.
Do not rush the browning process; the flavor of the final sauce depends entirely on the dark sediment left on the bottom of the pan.
- Heavy-bottomed Dutch oven
- Tongs
- Chef's knife
- Large bowl
What goes in.
- 6 ozbacon, sliced into half-inch strips
- 3 lbbeef chuck, cut into 2-inch cubes
- 1large yellow onion, diced
- 2carrots, sliced into rounds
- 2 tbspall-purpose flour
- 750 mldry red wine, such as Pinot Noir or Burgundy
- 2 cupsbeef stock
- 1 tbsptomato paste
- 3cloves garlic, smashed
- 1 tspfresh thyme leaves
- 1 lbpearl onions, peeled
- 1 lbcremini mushrooms, quartered
Building the foundation
After browning the meat and aromatics, pour the wine into the hot pan and scrape the bottom vigorously. Those brown bits are the concentrated base of your sauce.
The method.
Render the bacon
Cook the bacon in the Dutch oven over medium heat until crisp. Remove with a slotted spoon, leaving the fat behind.
Sear the beef
Pat the beef cubes dry with paper towels. Working in batches to avoid crowding, brown the meat thoroughly on all sides in the bacon fat. Remove and set aside.
Sauté the vegetables
Add the diced onions and carrots to the pot. Cook until the onions are soft and lightly golden.
Build the sauce
Stir in the flour and cook for one minute. Pour in the wine and beef stock, scraping the bottom of the pot. Return the beef and bacon to the pot, add the tomato paste, garlic, and thyme.
Braise
Cover and place in a 325°F oven. Cook for 3 hours, or until the beef is tender.
Finish
Sauté the pearl onions and mushrooms separately in butter until browned, then stir them into the stew for the final 30 minutes of cooking.
Other turns to take.
Deepened Base
Add a few sprigs of fresh rosemary or a dried bay leaf to the braising liquid for a more resinous, earthy finish.
Lighter Finish
Finish the dish with a tablespoon of fresh parsley and a squeeze of lemon juice to cut through the richness right before serving.
When it doesn't go to plan.
Always dry your beef cubes with paper towels before searing; wet meat will steam instead of browning.
Use a red wine you would be willing to drink; a cheap, vinegary wine will result in a harsh sauce.
If the sauce is too thin after cooking, remove the beef and boil the liquid on the stovetop until it thickens to your liking.
The ones that keep coming up.
Can I use a slow cooker?
You can, but you must brown the meat and deglaze the pan on the stovetop first to ensure the depth of flavor is captured.
How do I know the beef is done?
The beef is ready when it offers zero resistance to a fork and begins to pull apart into distinct fibers.
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