Boeuf Bourguignon
This is a dish that relies on the slow alchemy of wine and time. It is meant for a heavy, lidded pot that retains heat, allowing the beef to transform from tough to tender as it draws in the flavors of the mirepoix and burgundy.
Commit to the sear
The flavor lives in the brown crust on the bottom of the pot. Take your time browning the beef in batches so the pan stays hot; if you crowd the pan, the meat will steam instead of caramelize.
- Heavy-bottomed Dutch oven
- Tongs
- Slotted spoon
What goes in.
- 3 lbbeef chuck, cut into 2-inch cubes
- 6 ozslab bacon, cut into lardons
- 1 bottlered Burgundy or Pinot Noir
- 2 cupsbeef stock
- 1 tbsptomato paste
- 2carrots, sliced into rounds
- 1large yellow onion, diced
- 3 clovesgarlic, smashed
- 2 tbspall-purpose flour
- 1 tspthyme leaves
- 2bay leaves
- 1 lbpearl onions, peeled
- 1 lbcremini mushrooms, quartered
Deglazing the fond
After the meat is removed, the dark, scorched bits left in the pan—the fond—are the soul of the sauce. Pour in a splash of the wine and scrape the bottom vigorously to release these concentrated juices before adding the rest of the liquid.
The method.
Render the bacon
Cook the bacon in the Dutch oven over medium heat until the fat has rendered and the edges are crisp. Remove with a slotted spoon.
Sear the beef
Dry the beef cubes with paper towels. In the bacon fat, brown the beef on all sides. Do this in batches so each piece has space to crust. Remove and set aside.
Sauté the aromatics
Add the diced onions and carrots to the pot. Cook until the onions turn translucent and slightly golden. Stir in the garlic and tomato paste for one minute.
Build the base
Sprinkle the flour over the vegetables and stir to coat. Add the beef and bacon back in, then pour in the wine until the meat is just barely covered. Add stock as needed to reach that level. Stir in herbs.
Simmer
Bring to a gentle simmer, cover, and place in an oven preheated to 325°F. Cook for 3 hours. The beef is done when it falls apart under the slight pressure of a fork.
Finish the garnish
While the stew finishes, sauté the pearl onions and mushrooms in butter in a separate skillet until browned and tender. Fold these into the pot for the final 20 minutes of cooking.
Other turns to take.
Bourguignon Blanc
Swap the red wine for a dry, crisp white like Chardonnay for a lighter color and cleaner finish.
When it doesn't go to plan.
Always pat the beef dry with paper towels before searing; moisture is the enemy of a good crust.
If the sauce is too thin after cooking, remove the meat and boil the liquid down on the stovetop until it coats the back of a spoon.
This dish tastes better the next day after the flavors have spent the night melding in the refrigerator.
The ones that keep coming up.
Can I use a slow cooker?
You can, but you must still sear the meat and bacon in a skillet first to develop the color and flavor; the slow cooker cannot achieve this on its own.
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