Description
Similar to coq au vin, Beef Bourguignon gets its flavor for simmering in hearty red wine along with pearl onions, mushrooms, and bacon. Excellent served with cooked wide egg noodles, or a fresh, warm crusty bread.
Ingredients
- 3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
- 2 1/4 teaspoons kosher salt, more to taste
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 5 ounces pancetta or bacon, diced (about 1 1/4 cups)
- 1 medium onion, finely chopped
- 1 large carrot, sliced
- 2 garlic cloves, minced
- 1 teaspoon tomato paste
- 2 tablespoons flour
- 1750 ml bottle of red wine
- 1 large bay leaf
- 1 large sprig of thyme
- 8 ounces fresh pearl onions, peeled, or frozen (about 12 to 15 onions)
- 8 ounces cremini (baby bella) mushrooms, halved if large (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- Pinch of sugar
- Chopped flat-leaf parsley, or dried, for garnish
Instructions
- Season the beef with 2 teaspoons salt and the black pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook the pancetta or bacon over medium-low heat until the fat is rendered and pancetta or bacon is brown and almost crisp. Transfer with a slotted spoon to a paper towel-lined plate. Don’t drain off the fat in the pot.
- Heat oven to 350°. Warm the pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. It’s important not to crowd too much into the pot at once – the space is what allows the meat to brown (not get steamed).
- Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef. Reduce heat, if necessary, to prevent burning.
- Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally. Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at the bottom of the pot.
- Add the browned beef and half the cooked pancetta or bacon back to the pot, cover, and place the pot in the oven. Let cook until beef is very tender, about 1½ hours, turning meat halfway through.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, ¼ cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes.
- Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- To serve, scatter onions and mushrooms and remaining cooked pancetta or bacon over stew, then top with parsley.
Notes
The first time I made this, I used fresh pearl onions, and if I can be honest, found that peeling these tiny onions was maddening. Since then, I have turned to frozen pearl onions, and they gave me back at least 30 minutes of prep time I’d rather devote to something else. I believe Birdseye makes them, but had a hard time finding them at Publix. I did, however, find frozen pearl onions at Walmart, under their Great Value brand, and they haven’t compromised the quality of this dish at all.
A Le Creuset large Dutch oven, like a 7.25 quart size is perfect, but I realize Le Creuset is pricey. Lodge makes a fantastic Dutch oven, too. You can use a large heavy-bottomed pot as well.
Recommended tools and equipment: Dutch oven such as Le Creuset, Staub or Lodge, or heavy bottomed pot, slotted spoon, 12″ skillet.
- Prep Time: 1 hour
- Cook Time: 90 minutes
- Category: main dish
- Cuisine: French